Some dessert recipes call for citrus peel to add some zing to the flavors. The candied peels we get to buy in the market are usually made with refined sugar. For a couple of seasons now, I have been storing my own sugar- free version of candied peels cooked in jaggery. It stays good in the refrigerator for months.
Just a tablespoon added to a cake batter can add a twist to the tale.
Fresh orange peels: from 2-3 Oranges
Jaggery powder: ½ cup
Scrape the inner side of orange peels to remove the white fiber.
Cut the peels into tiny cubes.
In a pan place the jaggery powder with 1 tablespoon of water.
Melt the jaggery on slow fire. Add cut orange peels and simmer until the peels are cooked and the jaggery melts and reduces into a thick syrup coating the peels.
Cool and transfer to an airtight glass container and store in refrigerator.
Use as per requirement in recipes that require citrus peels.
It is made in the ration of 1:1, of peels and jaggery powder.
It is to be used as a condiment in adding flavor to desserts.
Works very well in chocolate cakes, Xmas cakes, etc.
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