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 

Mango Cheesecake - No Bake Dessert #Choctoberfest

Eating the King of Fruits on its own needs no explanation and there  recipes that can  lift the  delightful King of fruits  to an all new high. This no-bake cheesecake is an absolute breeze to make and it's low cal. In fact should I call it a Mango Breeze-Cake ... just pour all ingredients into a mixer jar and pulse it 3 -4 times its ready.  So isn't it a Breeze Cake?

Ingredients 
¾  Cup  Condensed Milk
2 Teaspoons  Gelatin
¼  Cup Water
1 Cup Mango Puree
Fresh Paneer -  grated - Homemade
¼ Teaspoon Mango Essence (optional)
1 Cup Whipped Cream
Grated chocolate  for decoration

Method 

How to make the paneer  with 500 Ml milk (here).

Dissolve the gelatin in ¼ cup water over a pan of hot water.

Blend together the grated paneer, condensed milk, dissolved gelatin, mango puree  and mango essence in a blender.  Add the whipped the cream well and gently fold into the paneer - mango  mixture or pulse it just once. 

Pour into a wet mould (see notes). Leave to set in the refrigerator, When set then decorate with grated chocolate, unmould, cut into squares/ wedges, serve.

My Notes:

Rinse the aluminium mould with cold water, drain the water. Pour a few drops of vegetable oil and swirl the wet mould ( but do not wipe the mould). Using this wet oily mould will make un moulding easier.

Keep it in the refrigerator overnight to set.  Was in a hurry since I, had guest and wanted to serve, as you can see in the pic it is a little wobbly. 

Labels : Cheesecake, No Bake Desserts, Mango,  Choctoberfest, Paneer, Low Cal, Gelatin, Sweets & Desserts

• 101 Chocolate Cheesecake Recipes from Triple Chocolate Kitchen
• No Bake Keto Cheesecake from Our Good Life
• Cheesecake Truffles from A Day in the Life on the Farm
• Summer Fruit No Bake Cheesecake from That Recipe
• Double Chocolate Fudge Cheesecake in the Instant Pot from Shockingly Delicious
• Lemon Blueberry Cheesecake Verrine from Simply Inspired Meals
• Instant Pot Cookie Dough Cheesecake from Join Us, Pull up a Chair
• Berry Granita with Mint Cheesecake Bites from Delicious Not Gorgeous
• No Bake Lemon Cheesecake from Red Cottage Chronicles
• Matcha Swirl Cheesecake Bars from The Spiffy Cookie
• Frozen Chocolate Peanut Butter Cheesecake from Hostess at Heart
• Mango Cheesecake - No Bake Dessert from Sneha's Recipes

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Panna Cotta ( Italian Cooked Cream)

Panna Cotta ( Italian Cooked Cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. Panna Cotta is an unbaked, eggless custard which tastes superb. The texture is very smooth and silky and does not feel rich at all. This is eggless it does not set hard, but is delicate and wobbly. Usually panna cotta is best served in individual molds or cups. Serve them in the bowls themselves because it looses shape while transferring onto the serving plate. This recipe is so simple, that it was done in a few minutes. 

Ingredients
½ Cup Milk
1 Cup Heavy Cream
¼ Cup Sugar
1½ Teaspoon Gelatin (soak it in a Tablespoon of warm water)
½ Teaspoon Vanilla essence  

For Decoration

Chocolate sauce

Melon balls

Method

Boil the milk, cream, sugar and vanilla in a small sauce pan. Once it comes to a boil switch off the gas, add the gelatin and stir until it has completely dissolved.

Divide the panna cotta mix into small pudding moulds and allow to set in the fridge. When set drizzel some chocolate sauce.  I also decorated one with a melon balls.

My Notes

Wet a mold with cold water and drain out any excess water, pour the warm panna cotta mixture into the mold. This usually helps in the easy release.  

Labels: Blogging Marathon, Sweets & Desserts, Gelatin, Continental Cuisine, Kids delight, Eggless, No Bake