Topic started by Kalpana (@ 146.145.104.94) on Thu Jun 3 13:12:21 EDT 2004.
All times in EST +10:30 for IST.

Hello Everyone,
When I make Jelebis at home it test and looks OK when fresh.
But sugar syrup started crystallize in few days and become dry and colorless.
When I bring Jelebis from sweet shop it stays fresh & juicy for long time. Sugar syrup do not dry up. What is secret of making sugar syrup to stay juicy for long time? Please help.

Responses:

• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Jun 3 13:23:04 EDT 2004
  
  I agree with u, Kalpana. Even for badhushah, the syrup is getting crystalized in a few mts. If I want to use the leftover syrup, can use it by adding water which is not the same as the first syrup.
  
  Thanks for rising up this query and hoping that someone can answer!!
  
  Bye.
  
  
• From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com) on: Fri Jun 4 11:35:16 EDT 2004
  
  Hi kalpana & R,
  I too faced the same problem(crystalized sugar syrup).
  Here in US, in many cookery shows they are using(1 teaspoon or tablespoon of) corn syrup when making sugar syrup.They say it will prevent crystalization also heared in India, chefs in sweet stalls use glucose for this same problem.
  
  If you read ingredients in Indian store-bought Jilebi's or Jangiri's you could see corn syrup or liquid clucose in them.
  An year ago i bought one bottle of corn syrup but it's sleeping in the pantry :) :).Anyway thanks to you i remembered and yet to try that one.
  
  I also got a tip from one cook book, after- making- sugar syrup by adding little bit say one spoon of honey can prevent crystalization of the syrup.
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Fri Jun 4 14:22:08 EDT 2004
  
  Yr. tip is a good help, will try the same.
  
  Thanks.
  
  

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