Poha Jelly
Ingredients
Directions
Make the jelly
Cook pohas with a little water until the juice is released.
Strain the mixture through a cloth bag.
Add an equal measure of sugar to the strained juice.
Cook until it jellies.
Test by dropping a spoonful on a saucer; when it sets, cool.
Serve
Alternatively, serve the syrup before it jellies with plain ice cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pohas
- Provides the juice that sets into the jelly.
- Sugar
- Sweetens the juice and helps it set into a jelly.
The step that matters
Testing for set. Sugar and pectin-rich juice thicken as they reach the setting point, and cooking past it can make the jelly too firm. A saucer test shows when it has set before cooling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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