If you are making Sakkarai paagu (Sugar syrup) or jaggery syrup for any sweets say baadusha ,gulab jamun, ladoo, adhirasam etc, first boil the water well and then add sugar or jaggery. So that, the sugar would get dissolved completely and paagu will come out good. Also in the end, add 1 table spoon of ghee to the "paagu" and turn off the flame.It will help to maintain the sakkarai paagu's consistency.
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