1 cup of corn flour 2 ¼ cups of sugar 2 ½ cups of water A few drops of red food colouring a capful will doI tablespoon of lemon juice¼ teaspoon elachie powder1 teaspoon rose water or a capful of rose essence mixed with 1 tablespoon of water2 tablespoon butter nibbed coloured or flaked almonds
•Boil 2 cups of water with 2 and ¼ cups of sugar on high heat. •Mix cornflour with a ½ cup of water, add the red colouring and 1 teaspoon rose water (essence mixed in water) mix well and keep aside . •Add to the sugar water once the sugar has dissolved. •Add the elachie powder while mixing/whisking until the mixture begins to thicken at this point lower the heat to medium/low. •Add lemon juice and 2 tablespoon butter. •Mixture will become thicker than before don't panic your on the right track but keep mixing to avoid burning. •When mixture begins to leave the sides of your pan and settle in the center as you mix its ready. •Spray a tray (preferably glass) with cooking spray and evenly level mixture on tray. •Decorate with colourful nibbed or flaked almonds. I used sprinkles for colour as I only had plain silvered almonds on hand. •It begins to set almost immediately but place it in the fridge for a perfect result. •Cut into squares ones chilled & well set (2hours max) and serve...
INFO & TIPS
Add water gradually to the cornflour as it thickens rather fast. Once cornflour mixture is added to the syrup do not stop mixing and lower your stove to medium/low heat to avoid burning.