Sugar Lozenges (Tankli)
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'.)
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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.
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