Sugar Lozenges (Tankli)

Name: Sugar Lozenges (Tankli)
Ingredients: 1 pound Gum arabic (For the binding solution. You will not use all of this for the dough, but this ratio creates the stock solution.); 2 cups Cold water (Originally '1/2 seer'. Used to dissolve the gum arabic.); 2 pounds Confectioners' sugar (Originally 'Vilati Pada sugar' (loaf sugar) or 'Boora sugar'. Modern powdered sugar works best.); 1/2 cup Cornstarch (For dusting. Originally 'starch'.); 1 teaspoon Nutmeg oil or extract (Or other flavorings like vanilla, lemon, raspberry, orange, or peppermint. Originally '1/2 tola' for oil.); 2 drops Food coloring (Optional. Originally 'Briton's Vegetables Colour'.)

These traditional Parsi sugar lozenges, known as Tankli, are delicate, melt-in-the-mouth confections flavored with aromatic spices or fruit essences. Made from a simple dough of fine sugar and gum arabic, they are rolled thin and cut into festive shapes before being dried to a crisp finish. Perfect as a palate cleanser or a sweet treat, they can be customized with flavors like peppermint, rose, lemon, or warm spices like nutmeg and cardamom.

Ingredients

1 pound Gum arabic (For the binding solution. You will not use all of this for the dough, but this ratio creates the stock solution.)
2 cups Cold water (Originally '1/2 seer'. Used to dissolve the gum arabic.)
2 pounds Confectioners' sugar (Originally 'Vilati Pada sugar' (loaf sugar) or 'Boora sugar'. Modern powdered sugar works best.)
1/2 cup Cornstarch (For dusting. Originally 'starch'.)
1 teaspoon Nutmeg oil or extract (Or other flavorings like vanilla, lemon, raspberry, orange, or peppermint. Originally '1/2 tola' for oil.)
2 drops Food coloring (Optional. Originally 'Briton's Vegetables Colour'.)

Instructions

1Dissolve the gum arabic in the cold water completely. This may take some time. Ensure it is fully melted and smooth before using.
2Grind the sugar very fine if not using pre-powdered sugar. Place the sugar in a mound on a clean surface or in a bowl and make a well in the center. Gradually pour in just enough of the prepared gum arabic solution to bind the sugar into a dough. Mix with a knife or spatula until it resembles a pliable dough similar to roti or bread dough. It should be soft but not sticky.
3Add your chosen flavoring (essence, oil, or fine spice powder) and food coloring (if using) to the dough. Knead well to distribute the flavor and color evenly.
4Dust a smooth stone or board with cornstarch. Place the dough on it and dust the top with more starch. Using a smooth rolling pin, roll the dough out to a thickness of about 1/8 inch. Dust the top with a mixture of starch and powdered sugar and smooth it with your palm. Use a round cutter or fancy shaped cutters to stamp out the lozenges (tankli).
5Place the cut lozenges on wooden boards, spaced apart. Allow them to dry in the sun or place them in a cool oven (lowest setting) for a short time until they are hard and dry.