Oriental sweets are much more diverse than it seems at first glance. And a vivid example of this is parvarda, homemade caramel, prepared using a special pulling technology. This is a very simple delicacy, but there are many subtleties in its creation that need to be taken into account. We share 10 delicious recipes!
1. Classic parvarda
Follow the sequence of actions – and everything will work out for sure.
You will need: 200 g sugar, 220 ml water, 2 tbsp. starch, 1 tbsp. vegetable oil, 1 pinch of citric acid.
Cooking: Bring water with sugar to a boil, add citric acid and cook the syrup until a beautiful golden color for about 15 minutes. Grease a baking dish with oil, pour caramel into it and evenly level it. Put the mold in a pan with water.
When the caramel has cooled down a bit, take it out and roll it in starch. Stretch into a tourniquet, fold and stretch again. Continue, occasionally rolling in the cornstarch until the caramel is firm and matte. Trim the last tourniquet, cut and let the parvarda harden.
2. Parvarda without citric acid
For this parvarda recipe, you will need a fresh lemon.
You will need: 1 cup sugar, 2 cups water, 1/2 lemon, 1/2 cup flour.
Cooking: Mix sugar with water, bring to a boil, add lemon juice and boil the syrup until a beautiful golden color. Pour it into an oiled bowl, place in a container of water and let cool.
Roll the caramel in flour, stretch it into a tourniquet, fold it several times – and repeat this way 15-20 times. Cut the parvarda into small pieces and roll in flour again. Let the lollipops harden for 4 hours.
3. Parvarda with acetic acid
Caramel 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.
Cooking: Mix sugar, water and acetic acid, bring the syrup to a boil and boil for about 15 minutes until golden. Pour the caramel into a cold oiled bowl or skillet. Fold and smooth it with a spatula until it thickens.
When the caramel becomes thick enough, stretch a tourniquet out of it, fold it and stretch it again – and so on until it turns white. Cut the caramel into pieces, roll in flour and leaveto freeze.
4. Parvarda with apple cider vinegar
We recommend using apple cider vinegar so as not to spoil the taste of sweetness.
You will need: 200 g sugar, 220 ml water, 1 tsp. apple cider vinegar, 100 g starch, 1 tbsp. butter.
Cooking: Mix water and sugar, boil and pour in vinegar. Boil caramel until golden, about 15 minutes. Pour it into an oiled metal container and place it in an ice bath. When the caramel has cooled and thickened a little, mash it with your hands.
Pull the caramel into a tourniquet, roll in starch, fold and stretch again. Fold again, and so on up to 20 times, until the mass turns white. For the last time, stretch an even, neat tourniquet, cut it into pieces and roll in the remaining starch. Let the parvard dry.
5. Parvarda with 9% vinegar
Regular 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.
Cooking: Pour water and vinegar into a saucepan, add sugar, bring to a boil and cook the caramel until golden. Pour it into a greased baking dish and place in a baking sheet with ice water to cool evenly.
When the parvarda looks like plasticine, knead it with your hands, stretch it into a tourniquet, fold it and stretch it again – and so on until it finally hardens. For the last time, stretch the tourniquet, cut the candy and roll in flour. Let them dry for 4 hours.
6. Colored parvarda lollipops
It is better to use food gel dyes – they are very convenient to dissolve.
You will need: 200 g sugar, 220 ml water, 0.5 tsp. citric acid, flour, food coloring.
Cooking: Dissolve the dye in water according to the instructions, depending on its type. Add sugar, bring syrup to a boil, and add citric acid. Boil caramel for about 15 minutes until thickened and pour into a wide bowl, greased with oil.
When the caramel has cooled down a bit, knead it with your hands and stretch it into a tourniquet. Fold several times, stretch again – and so on for about 20 repetitions until the caramel hardens. Trim the tourniquet for the last time and cut with a sharp knife. Roll the sweets in flour and leave to harden for 4-5 hours.
7. Parvarda with cherries
For this parvarda recipe, you need a pitted berry, preferably candied.
You will need: 100 g sugar, 30 ml water, 50 g flour, 20 ml lemon juice, 20 g cherries, 10 g butter.
Cooking: Mix water, sugar and lemon juice, and boil for 15-20 minutes until golden. Add cherries and stir. Lubricate a frying pan or similar container with oil, sprinkle with flour, and pour caramel into it.
When the caramel has cooled to room temperature, mash it with your hands, stretch it into noodles and fold it again. Fold and stretch until it hardens. Cut the candies and put them in the remaining flour for a couple of hours to finally harden.
8. Lemon Essence Parvarda
You can also add some other citrus flavors if you like.
You will need: 1 cup sugar, 2 cups water, 50 g flour, 15 ml lemon essence, 10 g butter.
Cooking: Boil water with sugar, add lemon essence and cook the syrup over low heat for about 20 minutes until golden brown. Grease a deep dish with oil and pour the caramel into it so that it cools to room temperature.
Dredge the caramel in flour, draw out until noodles form, and continue folding and stretching until firm. Cut the parvarda with a sharp knife, roll in flour again and leave to harden on a dish.
9. Parvarda without stretching
Pulling out caramel is quite difficult, so men used to prepare parvarda more often.
You will need: 1 cup sugar, 2 cups water, 50 g flour, 0.5 tsp. citric acid, 10 g butter.
Cooking: Boil water with sugar, add citric acid and cook for about 15 minutes until a thick golden caramel. Grease a cold frying pan with oil, sprinkle with flour and pour caramel into it.
Fold and flatten with a spatula while it cools and thickens. After that, stretch it once and cut into small candies. Put them in a dish with flour to harden completely.
10. Parvarda with cranberries
Cranberries give the parvarda an interesting texture and slight sourness.
You will need: 200 g sugar, 400 ml water, 30 g dried cranberries, 20 g butter, 30 ml lemon juice, 50 g starch.
Cooking: Bring water with sugar to a boil, pour in lemon juice and add cranberries, and cook for 15 minutes until thick and golden. Pour the caramel into a cold buttered and floured mold and place in an ice bath. When it has cooled to room temperature, stretch the caramel, cut into small pieces, roll in flour and leave to harden.