Source: Vladimir Soldatov, AdobeStockOriental sweets are much more diverse than they seem at first glance. A prime example is parvarda, homemade caramel made using a special pulling technique. It's a very simple treat, but its creation involves many nuances to consider. We're sharing 10 delicious recipes!
1. Classic Parvarda
Source: avdet.orgFollow the steps carefully, and you're sure to succeed.
You will need: 200 g sugar, 220 ml water, 2 tbsp starch, 1 tbsp vegetable oil, 1 pinch citric acid.
Preparation: Bring water and sugar to a boil, add citric acid, and cook the syrup until it turns a beautiful golden color, about 15 minutes. Grease a baking dish with oil, pour in the caramel, and spread it evenly. Place the dish in a pan with water.
When the caramel has cooled slightly, remove it and coat it in starch. Stretch it into a rope, fold it, and stretch it again. Continue, occasionally coating it in starch, until the caramel becomes firm and matte. Straighten the last rope, cut it, and let the parvarda set.
2. Parvarda without Citric Acid
Source: 1svoimi-rukami.ruFor this parvarda recipe, you'll need a fresh lemon.
You will need: 1 cup sugar, 2 cups water, 1/2 lemon, 1/2 cup flour.
Preparation: Mix sugar with water, bring to a boil, add lemon juice, and cook the syrup until it turns a beautiful golden color. Pour it into an oiled bowl, place it in a larger bowl with water, and let it cool.
Coat the caramel in flour, stretch it into a rope, fold it several times – and repeat this 15-20 times. Cut the parvarda into small pieces and coat them in flour again. Let the candies set for about 4 hours.
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3. Parvarda with Acetic Acid
Source: prostanki.comCaramel definitely needs acid for an even texture, and this is another option.
You will need: 1 cup sugar, 1 cup water, 100 g flour, 0.5 tsp 70% acetic acid.
Preparation: Mix sugar, water, and acetic acid, bring the syrup to a boil, and cook for about 15 minutes until golden. Pour the caramel into a cold, oiled bowl or pan. Fold and smooth it with a spatula until it thickens.
When the caramel is thick enough, stretch it into a rope, fold it, and stretch it again – and continue until it turns white. Cut the caramel into pieces, coat them in flour, and let them set.
4. Parvarda with Apple Cider Vinegar
Source: make-eat.ruWe recommend using apple cider vinegar to avoid spoiling the taste of the sweet.
You will need: 200 g sugar, 220 ml water, 1 tsp apple cider vinegar, 100 g starch, 1 tbsp butter.
Preparation: Mix water and sugar, bring to a boil, and pour in the vinegar. Cook the caramel until golden, about 15 minutes. Transfer it to an oiled metal container and place it in an ice bath. When the caramel has cooled slightly and thickened, knead it with your hands.
Stretch the caramel into a rope, coat it in starch, fold it, and stretch it again. Fold again, and repeat up to 20 times until the mass turns white. The last time, stretch a smooth, neat rope, cut it into pieces, and coat it in the remaining starch. Let the parvarda set.
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5. Parvarda with 9% Vinegar
Source: ekadin.orgRegular vinegar will also work, but slightly different proportions are needed.
You will need: 200 g sugar, 220 ml water, 1 tbsp 9% vinegar, butter, flour.
Preparation: Pour water and vinegar into a saucepan, add sugar, bring to a boil, and cook the caramel until golden. Transfer it to an oiled baking dish and place it in a pan with ice water for even cooling.
When the parvarda resembles plasticine, knead it with your hands, stretch it into a rope, fold it, and stretch it again – and continue until it hardens completely. The last time, stretch the rope, cut the candies, and coat them in flour. Let them set for about 4 hours.
6. Colored Parvarda Candies
Source: lifehacker.ruIt's best to use gel food colorings – they dissolve very easily.
You will need: 200 g sugar, 220 ml water, 0.5 tsp citric acid, flour, food coloring.
Preparation: Dissolve the food coloring in water according to its instructions. Add sugar, bring the syrup to a boil, and add citric acid. Cook the caramel for about 15 minutes until it thickens, and pour it into a wide, oiled dish.
When the caramel has cooled slightly, knead it with your hands and stretch it into a rope. Fold it several times, stretch it again – and repeat about 20 times until the caramel hardens. The last time, straighten the rope and cut it with a sharp knife. Coat the candies in flour and leave them to set for 4-5 hours.
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7. Parvarda with Cherry
Source: skidka-novosib.ruFor this parvarda recipe, you need pitted berries, preferably candied.
You will need: 100 g sugar, 30 ml water, 50 g flour, 20 ml lemon juice, 20 g cherries, 10 g butter.
Preparation: Mix water, sugar, and lemon juice, and cook for 15-20 minutes until golden. Add cherries and stir. Grease a pan or similar container with oil, dust with flour, and pour in the caramel.
When the caramel cools to room temperature, knead it with your hands, stretch it into strands, and fold it again. Fold and stretch until it hardens. Cut the candies and place them in the remaining flour for a couple of hours to fully set.
8. Parvarda with Lemon Essence
Source: argumentrus.ruOptionally, you can add a little other citrus flavorings.
You will need: 1 cup sugar, 2 cups water, 50 g flour, 15 ml lemon essence, 10 g butter.
Preparation: Boil water with sugar, add lemon essence, and cook the syrup over low heat for about 20 minutes until it turns golden. Grease a deep dish with butter and pour in the caramel to cool to room temperature.
Coat the caramel in flour, stretch it into strands, and continue to fold and stretch until it hardens. Cut the parvarda with a sharp knife, coat it in flour again, and leave it on the dish to set.
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9. Parvarda without Pulling
Source: lakomkaplus.ruPulling caramel is quite difficult, which is why parvarda was traditionally often made by men.
You will need: 1 cup sugar, 2 cups water, 50 g flour, 0.5 tsp citric acid, 10 g butter.
Preparation: Boil water with sugar, add citric acid, and cook for about 15 minutes until it becomes a thick golden caramel. Grease a cold pan with butter, dust with flour, and pour in the caramel.
Fold and smooth it with a spatula as it cools and thickens. After that, stretch it once and cut it into small candies. Place them in a dish with flour to fully set.
10. Parvarda with Cranberry
Source: fedsp.comCranberries give parvarda an interesting texture and a slight tartness.
You will need: 200 g sugar, 400 ml water, 30 g dried cranberries, 20 g butter, 30 ml lemon juice, 50 g starch.
Preparation: Bring water and sugar to a boil, pour in lemon juice, add cranberries, and cook for about 15 minutes until thick and golden. Pour the caramel into a cold, oiled, and floured mold, and place it in an ice bath. When it cools to room temperature, stretch the caramel, cut it into pillows, coat it in flour, and leave it to set.