Trotter Jelly (Khariya Jelly)

Ingredients

• 6 pieces Goat or sheep trotters (forelegs) (Use 6 large (10-inch), 9 medium, or 12 small trotters. Forelegs are preferred.)
• 2 tablespoons Rice flour (For cleaning the trotters.)
• 9 liters Water (Originally '9 seers' or '9 bottles'.)
• 1 1/4 cups Sugar (Originally '1/4 seer' (approx 225g).)
• 2 teaspoons Lemon juice
• 2 teaspoons Cardamom seeds (crushed) (Originally '1/2 tola' (approx 6g).)
• 2 teaspoons Nutmeg (crushed) (Originally '1/2 tola' (approx 6g).)
• 2 teaspoons Cloves (crushed) (Originally '1/2 tola' (approx 6g).)
• 2 teaspoons Cinnamon stick (broken) (Originally '1/2 tola' (approx 6g).)
• 2 whole Eggs (whites and shells) (Use whites and crushed shells for clarification.)
• 2 pinches Dried tea leaves (For color and tannin.)
• 2 tablespoons Sherry or Brandy (To taste. Quantity estimated.)
• 3 drops Rose essence or Vanilla extract (Optional flavoring.)

Instructions

1. 1Select the trotters (do not mix different sizes). Remove the gland found between the toes (cleft of the hoof). Rub the trotters thoroughly with rice flour to remove slime, then wash them until perfectly clean. Using the back of a heavy knife (not the sharp edge), crack the bones in several places without separating them completely.
2. 2Place the prepared trotters in a clean, deep, tinned pot. Pour in 9 liters (9 bottles) of cold water. Cover and place on a slow fire. Simmer gently until the trotters are completely tender, the bones separate easily, and the liquid has reduced to approximately 2 liters (2 seers).
3. 3Strain the liquid through a clean cloth into a wide basin. To extract maximum gelatin, pour about 1 cup (1/4 seer) of hot water over the remaining bones/dregs, stir, and strain this into the main stock. Repeat once more if needed. Discard the bones. Place the basin of stock in a cool place or in a tray of cold water to let it set and cool completely (often overnight).
4. 4Once the stock has jellied and is cold, a layer of fat will have formed on top. Scrape this off carefully. To ensure no grease remains, dip a clean piece of flannel or towel in cold water, wring it out, and wipe the surface of the jelly gently. Strain the jelly stock once more through a clean cloth to ensure it is perfectly grease-free.
5. 5In a clean, deep pot, combine the sugar and the eggs (whites and crushed shells). Mash them together well. Add the cold jelly stock. Pour the mixture back and forth between two vessels 5-6 times from a height to aerate it (this helps the clarification process). Pour it back into the pot and add the cardamom, nutmeg, cinnamon, cloves, and tea.
6. 6Place the pot on a slow fire and stir gently until it begins to boil. Once it boils up vigorously, stop stirring and remove from direct heat. Add the lemon juice around the edges. Cover the pot and let it stand on warm embers or a very low heat source for a short while to settle. Check if the jelly is clear (like glass) by lifting a spoonful from the center. If not clear, boil briefly again.
7. 7Prepare a jelly bag or clean white cloth suspended over a bowl. Wet the cloth and wring it out. Pour the hot jelly through. Do not squeeze or shake the bag, or the jelly will become cloudy. Measure the clear liquid; you should have about 6 cups (3 pints/6 pashers). If you have more, boil it down to reduce. If less, add a little boiling water to reach the volume.
8. 8Once the jelly is clear and amber-colored, let it cool slightly. Add sherry, brandy, or essences (rose, vanilla, etc.) to taste. Do not add these while the jelly is boiling hot. Pour into molds or tumblers. Place in a tray of cold water or on ice to set. In cold weather, it can be set outdoors overnight.