Jali Rajal
A unique historical preparation that transforms sweet 'padadi' (dried fruit layers or sweet cakes) into a warm, infused liquid or syrup. By simmering the crushed sweet base with water in a non-reactive vessel, the flavors are extracted and melded together to create a rich consistency. This recipe appears to be a variation or utilization of the 'Jam Rejel' preparation found in Parsi cuisine, likely resulting in a fruit-based jelly or drink.
Ingredients
- 1.1 pounds Sweet Padadi (Sweet fruit layers or pastry) (Originally '1 seer and 1 navtank'. Refers to the sweet layers from the 'Jam Rejel' recipe mentioned in the source text.)
- 2 cups Cold water (Originally '1 seer'. Used to dissolve the padadi.)
Instructions
- 1Take the sweet padadi (layers) and crush or break them into small pieces thoroughly.
- 2Place the crushed padadi into a non-reactive pot (such as stainless steel or enameled, originally 'fully tinned vessel') along with the cold water. Place the pot on the stove uncovered and bring the mixture to a boil.
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