sugar syrup preparation🔗

procedure (sarkkarai paagu seiyum vitham)

糖漿製法

Ilampaagu 中濃度糖漿

Ingredients 原料

| Saffron | ¼ palam | 藏紅花 | | Milk | 1 Ru.wt | 牛奶 |

Water - ¾ padi 淨水 Sugar - 1 veesai 糖 Put these two in a pan or a non-oxidising vessel which is washed clean like a conch. Dissolve the sugar in the water and heat it. When it boils, remove from the stove. Take another vessel and tie a thick cloth covering the mouth of this vessel and filter the boiled sugar solution in this. Wash the vessel used to boil the solution. Pour the filtered sugar solution in this and heat again. Once it starts boiling, 將鍋或耐氧化容器清刷得如海螺般潔淨，將二者傾入其 中。糖溶於水並加熱。當糖水沸騰，從爐中取下。取另一 個容器，用厚布蓋住器口，過濾煮沸的糖液。清洗煮糖水 的器皿。將過濾後的糖液倒入其中並再次加熱。一旦開始 沸熱，

Milk - ⅛ padi 牛奶 Water - ⅛ padi 淨水 Mix these two together. Sprinkle little milk on the boiling sugar solution. Then immediately, the dirt of the sugar will turn black and float up like froth. Move this to the side using a Jalli karandi (perforated ladle) and remove the dirt. Again sprinkle some milk and remove the froth like before. Continue to do this until no more froth comes up. Then, 混合兩者。在沸騰的糖液上撒少許牛奶。糖的垢澱會即刻 發黑並像泡沫一樣漂浮起來。使用 Jalli Karandi（漏勺）將 其移到一邊去掉雜垢。再撒些牛奶，像以前一樣除沫。重 複這個做法，直到不再出現泡沫。然後，

Saffron - ¼ palam 藏紅花 Dissolve this in 1 Ru.wt milk. Add this to the sugar syrup from which dirt has been removed. Stir and start checking

சல்லிக் கரண்டி.

Jalli Karandi 漏勺

糖 漿

syrup

sarkkarai paagu for the right consistency of the syrup. To check for the right consistency : 將其溶入1 Ru.wt 牛奶中。隨後添加到已除垢澱的糖漿中。 攪拌，並開始驗察糖液的稠度是否合適。要驗察正確的 稠度：

[1]take one ladle of sugar solution(from which dirt has been removed), cool it down and take it in the index finger and touch it with the thumb. While separating the 2 fingers, the syrup should form an unbroken string of one Angulam (about one inch) length. At this consistency, know that this is Ilampaagu (medium condensed syrup). This Ilampaagu, is used to prepare Jilebi, Mango and Indian Gooseberry like sweet pickle recipes which are to follow. [1] 取一勺糖液（已除垢澱），將其冷卻並點在食指上，用 拇指撚。在分開2個手指時，糖漿應形成一段1 Angulam （約1英寸）長的不斷糖絲。有這種黏稠度便可知是 Ilampaagu（中濃度糖漿）。這種 Ilampaagu 用於備製之後的 Jilebi（炸麥圈）、甜泡芒果和印度醋栗等菜食。

[2] Boil this ilampaagu for some more time, and put one drop on the floor once every 5-6 minutes. If this drop does not flow and stands as it is, know that this is Mudirpaagu (fully condensed syrup). This mudirpaagu is used in several Sweet rice and Laddu (sweet ball) recipes which are to follow. [2] 再將此中濃度糖漿煮沸，每5-6分鐘在地板上滴一滴。 如果這滴水沒有流動並保持原樣，便可知是Mudirpaagu （完全濃縮糖漿）。這種完全濃縮的糖漿用於製作之後的 幾種甜米飯和之後的Laddu（甜球）食譜。

This syrup can be made without adding saffron. But adding this is the best. Just as turmeric is an important ingredient in salty, sour and spicy dishes, similarly saffron is an important ingredient in sweet dishes. Dishes in which saffron is added give good health to the body, good aroma to the nose and the saffron adds beauty to the dish. 製這種糖漿可以不加 藏紅花。但加藏紅花是最好的。正如薑黃是鹹、酸和辣菜餚的重要 成分一樣，藏紅花也是甜味菜品的重要成分。添了藏紅花的菜餚有 益於身體健康，香氣撲鼻，藏紅花還為菜色增添美感。