Indian Way of Making Calf's-Foot Jelly

Ingredients

• 2 whole Calf's feet, cleaned and split (Ask butcher to clean and split them)
• 8 cups Water (For initial boiling)
• 0.5 cup Sugar (Adjust to taste)
• 0.25 cup Lemon juice, freshly squeezed (About 2 lemons)
• 1 tablespoon Lemon zest (From 1 lemon)
• 1 stick Cinnamon stick (About 3 inches long)
• 4 pods Cardamom pods, lightly crushed (Green cardamom preferred)
• 3 whole Cloves, whole
• 2 large Egg whites (For clarifying the jelly)
• 2 shells Egg shells, crushed (From the same eggs, washed)

Instructions

1. 1Thoroughly wash the calf's feet in cold water. Place them in a large pot and cover with cold water. Bring to a boil, then drain and rinse the feet to remove any impurities.
2. 2Return the cleaned feet to the pot and add 8 cups of fresh water. Bring to a gentle boil, then reduce heat to low. Simmer very gently, partially covered, until the meat falls off the bones and the liquid is reduced by half. Skim off any foam or fat that rises to the surface.
3. 3Strain the liquid through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the bones and solids. Let the stock cool to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, remove and discard the solidified fat layer from the top.
4. 4Transfer the defatted stock to a clean pot. Add sugar, lemon juice, lemon zest, cinnamon stick, cardamom pods, and cloves. Heat gently over medium-low heat, stirring until the sugar dissolves completely.
5. 5In a small bowl, lightly whisk the egg whites until frothy. Add the crushed egg shells. Pour this mixture into the pot with the stock. Bring to a gentle simmer, whisking constantly. As it heats, the egg whites will coagulate and rise to the surface, trapping impurities. Stop whisking once the egg whites form a raft on top.
6. 6Reduce heat to very low and let the mixture simmer gently for 15 minutes without stirring. The egg white raft will continue to clarify the liquid beneath.
7. 7Line a fine-mesh sieve with several layers of dampened cheesecloth. Carefully ladle the liquid through the sieve, avoiding disturbing the egg white raft. The liquid should be clear and golden. Discard the egg white raft and spices.
8. 8Pour the clarified liquid into a mold or individual serving glasses. Let cool to room temperature, then refrigerate for at least 4 hours or until firmly set.
9. 9To unmold, dip the mold briefly in warm water and invert onto a serving plate. Alternatively, serve directly in the glasses. The jelly should be clear, delicate, and lightly spiced with Indian aromatics.