Jali Rajal

Name: Jali Rajal
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.)

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.