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Super medam
Thanks.
Madam Arumai Arumai
Nandri ma
Thanks for showing this recipe mam. Will try this out soon. Should we add lemon juice at initial stage itself as like citric acid (if citric acid is not used) or only after the syrup is cooled?
If not using citric acid one lemon in the beginning and two lemons after it cools down for this quantity.
Need to know which sugar would be good to use. Is it the fine powdered sugar of parrys or the crystal brown sugar as shown in this recipe.
Parry s brown sugar also can be used.Little colour difference might come.
Kalkandu pathi details sollunga. Why is it better than sugar as both are white in colour. Diamond one and the big one (mishri). Both these two can be added in this as alternative to white sugar? Will the nutrients gets lost when kalkandu is added?
I will speak about it in detail in another video.
இந்த பழுப்புசா்க்கரை எங்கே கிடைக்கும்?
I buy in Murugan stores Chennai Arumbakkam.It is available in Nilgiris also.You can use parry s brown sugar also.
Liquid glucose – Is this chemically made in factory? Idhu potta sweets sapidalama? They add in kadalai mittai so should it be avoided?
It is nothing but corn syrup.They prepare it from corn.It is edible only.For crunchiness they use.No harm in eating.All toffees contain liquid glucose.
It is nothing but corn syrup.They prepare it from corn.It is edible only.For crunchiness they use.No harm in eating.All toffees contain liquid glucose.