Source:
Mrs. Kavitha Saravanan
Ingredients:
Mango Pulp - 1 cup
Sugar - 1 cup
Ghee - 2 tsp
Liquid Glucose - 2 tsp
Milk Powder/Condensed Milk - 2 tsp
Method:
1. Heat a heavy bottomed vessel.
2. Add mango pulp, sugar, ghee, and liquid glucose and mix well.
3. Keep stirring on medium flame until a soft ball consistency is reached and all the ingredients are well combined.
4. Add 2 tsp of milk powder or condensed milk diluted in water.
5. Keep stirring continuously on medium flame for about 15 minutes without taking off your hand until the pulp mixture comes off the vessel without sticking on the sides. Switch off the stove.
6. Apply ghee on a plate.
7. Pour the mango toffee mixture in the greased plate and spread evenly.
8. Allow to set for at least 6 hours.
9. Cut into square pieces and wrap in a butter paper to serve as individual toffees. Store in an airtight container. Average shelf life is 1 week.
My Notes:
Any fruit pulp can be used to make this toffee.
Mrs. Kavitha Saravanan
Ingredients:
Mango Pulp - 1 cup
Sugar - 1 cup
Ghee - 2 tsp
Liquid Glucose - 2 tsp
Milk Powder/Condensed Milk - 2 tsp
Method:
1. Heat a heavy bottomed vessel.
2. Add mango pulp, sugar, ghee, and liquid glucose and mix well.
3. Keep stirring on medium flame until a soft ball consistency is reached and all the ingredients are well combined.
4. Add 2 tsp of milk powder or condensed milk diluted in water.
5. Keep stirring continuously on medium flame for about 15 minutes without taking off your hand until the pulp mixture comes off the vessel without sticking on the sides. Switch off the stove.
6. Apply ghee on a plate.
7. Pour the mango toffee mixture in the greased plate and spread evenly.
8. Allow to set for at least 6 hours.
9. Cut into square pieces and wrap in a butter paper to serve as individual toffees. Store in an airtight container. Average shelf life is 1 week.
My Notes:
Any fruit pulp can be used to make this toffee.
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