Pakashastra

Pakashastra

Thursday, October 7, 2010

Tutti Frutti




Ingredients:

Raw Papaya - 3 medium sized
Sugar - 1 cup
Food Colour (Red/Green/Orange) - 1/4 tsp
Calcium Carbonate paste - 3 tsps


Method:

  1. Peel papaya and remove all the seeds.
  2. Cut the papaya into small squares.
  3. Dilute calcium carbonate in 2 cups of water.
  4. Take the papaya squares in a vessel, add diluted calcium carbonate water.
  5. Add more water until the papaya squares are covered with water.
  6. Keep it for 2 days.
  7. On the third day, drain out all the calcium carbonate water.
  8. Squeeze the papaya squares little by little (either with your palm or place little quantity in a thin cotton cloth and then squeeze) to remove all the water content. This could be quite a tedious job.
  9. Take sugar in a wide vessel, add just 2 tbsps of water.
  10. Let the sugar melt and just when it starts hardening add all the squeezed papaya squares.
  11. Now the liquid will start oozing out of the papaya squares.
  12. Add food color.
  13. Keep stirring the papaya squares in sugar until all the liquid is evaporated.     
  14. Once all the liquid is evaporated turn off the heat and transfer the content on a plate for cooling.                     
  15. Once cooled, store it in a air tight container and refrigerate for it to last long.


2 comments:

belesaaru said... [Reply]

I love tutti frutti in my ice-cream and cakes. Yum... Very attractive!

Beena said... [Reply]

Wonderful. I didnt know tutti fruitti could be made at home! Can you please let me know where we can find calcium carbonate paste? Thanks

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!