Homemade Jujube /Jelly Sweets#SundayFunday

Jujube or Jube, is the name of jelly candy or gummy sweets. Jujube's are sweet in taste, colorful, made with different flavors using the corresponding essences, like orange color and orange essence. Jujubes are light and melt in the mouth. These have a shelf life of a month or more.

Ingredients
4 Oz Citrus Juice - see notes
5 Pouches Unflavored Gelatin - see notes
5 Oz Water
500 Grams Granulated Sugar
Color & Essence - of your choice

Method

Most important - keep the well oiled tray's with a drop of color and essence ready.

Soak Gelatin in the citrus juice.
In a heavy bottomed pan add the water and sugar, keep this on medium flame stirring till the sugar dissolves. Once the sugar dissolves add the soaked gelatin, increase the flame to high and with a wooden spatula stir it continuously breaking the lumps of the gelatin for exactly 4 minutes ( set a timer). Once 4 minutes are up. Switch off the flame.

Divide this into the oiled trays accordingly, remove the layer of scum from top so that you get clear jelly sweets/candy.
Let this set covered with a lid taking care that it does not tough the candy layer. Keep it over night on your counter top. Do not refrigerate this.

Then next morning. Take a cutting board and spread a generous layer of caster sugar on top. Then loosen the sides of the tray with a well oiled knife. Unmold on to the caster sugar and cut into desired size and shape of your choice. 

I have also set them in silicone molds that are well oiled. These too keep overnight to set.
Take a bowl filled with caster sugar as required for coating the jujube's.

Once you cut the desired shape that immediately place them into the bowl of caster sugar and roll them well so that the are well coated with caster sugar. Shake them afterwards in a colander to remove any excess sugar coating.

Store them in a airtight container for a month or more.
Kid's and adults too love these candies, do try them.

My Notes

One pouch of gelatin is 10 grams. So you require 50 grams unflavored gelatin.
For the Citrus Juice - Use one Large orange and one large lemon to extract the juice.
Add the gelatin as soon as the sugar melts, do not bring the sugar syrup to a boil.
Set a timer once you add the gelatin to the sugar syrup and increase the flame to high.
I have used pizza cutter to cut the candy.
Labels: Jelly Sweets, Candy, Gelatin, Christmas, Sunday Funday, Homemade, Kids delight 

• Christmas Tree Peanut Butter Blossoms from Amy’s Cooking Adventures
• German Chocolate Caramel Bars from Palatable Pastime
• Homemade Jujube Jelly Sweets from Sneha’s Recipe
• Maritozzi from Culinary Cam
• Two-minute Quick Fudge from Food Lust People Love
• Vegan Air Fryer Churros from Cook with Renu 

Eggless Semolina Tutti Fruity Cake #BundtBakers

A simple, eggless, butterless and a healthy Christmas Cake. This is one of the most simplest a cake to prepare and easily be made in a jiffy. Made this for my vegetarian friends for Christmas.

This month for Bundt Baker's the host is none other than me and the theme is " Christmas Cake ". Wishing all my friends and fellow bloggers a very Happy and Joyful Christmas. May the peace, love  and joy of Christ light up your life's and of your family.  Have a wonderful Christmas!

Ingredients
3/4 Cup Fine Semolina / Rawa
1/3 Cup Level Milk Powder
1/4 Teaspoon Level Baking Soda
1/2 Teaspoon Level Baking Powder
1/3 Cup Level Caster Sugar
3/4 Cup Mixed Fruits
2 Tablespoon Jelly Sweet
1/2 Teaspoon Mixed Fruit Essence
1/3 Cup + 1 Tablespoon Level All Purpose Flour 

1/3 Cup Vegetable Oil
1/3 Cup Yogurt
1/2 Cup Milk or more as required

Method

These are cashew nuts, cranberries, golden raisins, mix peels, cherries and jelly sweets.   Mix them 1 tablespoon flour with a mixed fruits and jelly toss it well so that they are coated with flour. Keep aside

Mix Semolina, yogurt, milk, sugar and vegetable oil. Keep mixture aside for 15 to 20 minutes to allow the semolina to soften. Ensure that the consistency of the batter is like that of cake batter so milk can be added if required.

In the mean time pre heat the oven to 180°C.

Grease an 6 inch bundt pan well and keep side.

Mix the flour, milk powder, baking powder and soda well .

After the soaking time add the flour mix , essence and beat it till incorporated in the semolina mixture. Fold in the mixed fruits and check the consistency, if required add a tablespoon or more accordingly. It should be like a normal cake batter. 

Pour the batter in the prepared pan and bake it for 30-35 minutes or when a skewer inserted comes out clean.

This is a soft and moist cake.  See the studded jelly sweets, taste yum .

Labels : Fine Semolina , Rawa, Tutti Fruity, Jelly Sweets, Eggless, Butterless, Bundt Bakers, Christmas

Check the recipes of our Christmas Bundt Bakers:

Almond Nougat Bundt Cake   Nunca es demasiado dulce
Bundt de Noel   All That's Left Are The Crumbs 
Baileys Hot Chocolate Bundt Cake  Making Miracles 
Chestnut Praline Coffee Bundt Cake   The Queen of Scones 
Christkindl Gluhwein Bundt Cake   I Love Bundt Cakes
Eggless Semolina Tutti Fruity Cake    Sneha's Recipe 
Gingerbread Bundt Cake  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Cream Bundt Cake  Palatable Pastime
Mini Chocolate Ganache Bundts with Peppermint Crunch  Cookaholic Wife 
Maple Walnut Bundt Cake  Bizcocheando 

Pineapple Upside Down Bundt  A Day in the Life on the Farm 

Polenta Bundt Cake   Katin špajz 
Rich Chocolate Bundt Cake wtih Cake Truffles    Sweet Sensations
Sorrel Mini Bundts   Passion Kneaded 
Spicy Gingerbread Bundt    Food Lust People Love
XMAS BUNDT CAKE   La mejor manera de hacer