soak gelatin in water.
now you can make sugar syrup,mix sugar water and put on flame stir until sugar dissolves.make1string consistency.
slow flame and put soaked gelatin in sugar syrup .stir well until it becomes slightly thick.
it will take 10 to15 minutes.
switch off the flame.
mix orange colour, essence mix well.
pour in moulds.
rest it for 1/2 an hour in fridge.
after 1/2 an hour take it out and put knife in hot water and cut in your desired shapes.
take granulated sugar in bowl and roll jellies in sugar . your jelly sugar candies r ready.
u can use orange juice instead of orange essence.
u can use any colour of ur choice like strawberry pista green color for variations.
For kalakand, we cook paneer, mawa and sugar but it is set when it is soft and white in colour, but for the milk cake, milk is reduced to thick consistency like mawa, then lemon juice is added to curdle the mixture and then sugar uis added and cooked until dry
Add sugar, salt and beat the batter to mix well. 4 cups raw rice ( sona masoori)1/4 cup beaten rice /poha( optional)1/2 cup split and husked black gram / urad dal1/4 cup bengal gram/channa dal1 teaspoon methi seeds/fenugreek1/2 teaspoon sugarsalt to taste1 tablespoon sesame oil+ 1 tablespoon ghee ( mixed for making dosai)Potato Masala. 1/2 teaspoon sugar
Gulab jamun get its brownish red color because of the sugar content in milk (khoya). In some other variants of gulab jamun, sugar is added in the batter and when fried it will become black in color because of the sugar caramelisation which is then called as kala jamun or black jamun
Add cream cheese to it and castor sugar. Make jelly according to the instructions. 1 packet jelly crystals ( I used rasberry flavoured). castor sugar (1/2 the quantity of cream cheese). 1 packet jelly crystals ( I used rasberry flavoured). castor sugar (1/2 the quantity of cream cheese)