Parvarda
Description
The recipe won't take much time. In Uzbek cuisine, parvarda is a candy-like caramel formed into small pillows. It is usually prepared by men, and after 24 hours, the parvarda is completely ready. Its base is caramel, easily made from sugar and water with the addition of lemon juice. Serve chilled.
Instructions
- 1
Step 1
1. Take a pan with a non-stick bottom and pour sugar into it. The syrup is prepared in a 1 to 2 ratio (sugar and water).
- 2
Step 2
2. Add water and, over low heat, bring our syrup to a boil.
- 3
Step 3
3. Add the juice of half a lemon. To avoid pulp, I strain the juice through a sieve.
- 4
Step 4
4. When preparing this treat, it is very important to cook the syrup properly. If you overcook or undercook it, the syrup won't be elastic and chewy enough, and the treat will be ruined. As soon as the syrup takes on the color of refined oil, it's ready. Now we need to cool it down using a simple device: take a bowl and grease it with butter. Place the bowl into a container filled with cold water.
- 5
Step 5
5. Pour our caramel into this bowl and cool it until it reaches body temperature. Thanks to the butter we used to grease the bowl, the caramel won't stick.
- 6
Step 6
6. Take the caramel in your hand (it should be soft like plasticine), and sprinkle flour onto the cutting board.
- 7
Step 7
7. Now dip our caramel into flour and make a hole in the center. Now our task is to stretch the caramel and shape it into a specific form.
- 8
Step 8
8. Stretch the caramel in both directions and form it into a figure eight, then stretch it again and make another figure eight. Repeat this process about 20 times.
- 9
Step 9
9. Then we only need to cut the resulting caramel "noodles." No wonder parvada is usually prepared by men, since it takes strength to stretch the caramel so many times. Drop the cut pieces into flour.
- 10
Step 10
10. Then place the candies on a plate, cover and leave for at least 4 hours.
- 11
Step 11
11. This is the classic form of caramel. This treat is usually prepared in the evening, and by morning the flour is thoroughly brushed off, giving the caramel its usual appearance. However, some people prefer to leave the flour on it.