Parvard, if anyone knows, this is a kind of eastern caramel, without which no tea party can do (ibid., in the East), and a market in which people would not be sold by the bard along with nuts and dried fruit in bulk is difficult to imagine. Parvarda, in whatever colors it would not be dyed and in whatever fanciful forms would not “dress”, is so peculiar that it is difficult to confuse it with any other “candy”. And after all, nothing is involved in its preparation: sugar, water, some flour and, as a rule, some vinegar or lemon juice, if the parvard is made not for sale and if there is such luxury as lemon. However, try to mix the ingredients of the parvards and try to cook it. It is unlikely that something worthwhile you will succeed. There are tricks and subtleties in it, so subtle and cunning that I, for example, would give this dish 10 points on a ten-point scale of complexity. Repeatedly observing how the masters prepare the parvard (as a rule, they are men, because here it is necessary to use force), I got the necessary result only on the sixth or seventh attempt. I hope you will have a parvard if not immediately, then at the second attempt for sure. In any case, I will try to describe the whole process in as much detail as possible.
So, the basis of parvardy – banal syrup, brewed in certain proportions of granulated sugar and water. I preferred to do with two glasses of sugar, although, of course, you can take at least a kilogram, at least a bag. However, a large mass of the product with further processing will require special tools – otherwise it cannot be overcome even with the presence of developed muscles. Therefore, it is better to start such cases without fanaticism. The main thing in this case, if the sugar is already poured into suitable for syrup dishes, you should somehow note the top level of the filling. Subsequently, this mark is useful.
Water for syrup is taken, usually in a 1: 2 ratio. That is, two glasses of sugar is enough glass of cold water.
Lemon juice or vinegar is used solely to make a future sour taste slightly sour — well, for example, as in Barberry caramel. I squeezed the juice of one lemon, carefully mixed all the ingredients and took a sample. For my taste, sour shades looked rather poor, and I added a little more lemon juice. In short, this matter is regulated as you like.
Now the future syrup can be put on the stove. While stirring, bring it to a boil. Then reduce the temperature of the hob so that the boiling is weak and relatively long. I did not fully understand the tricks of a similar approach to the preparation of syrup, because I am not a chemist, although I remember from chemistry lessons in school how the duration of preparation of a saturated solution affects the crystal lattice of minerals. Is there any interconnection here, because we are not growing a crystal, but we are preparing for a parvarda – I do not know. But more aggressive approaches to the preparation of syrup ended in a fiasco for me. In short, do not reinvent the wheel, if you remember how to cook syrup for parvardy and pashmak in Central Asia. That is, slowly, in a barely gibbering cauldron.
So, while the syrup is cooked with periodic stirring, we will prepare dishes in which it will be cooled to the desired condition so that it does not firmly stick to the dish itself. To do this, a suitable metal or enameled bowl grease the inside with butter or vegetable oil.
For a greased bowl, we select a container in which the bowl would enter freely and could rotate in it. We will add so much cold water to this very container so that a bowl, if it’s not a casual attitude, doesn’t scoop this water. The task of water is to cool the bottom and walls of the bowl itself when a hot syrup is poured into it.
We turn directly to the syrup itself, which we stir from time to time, waiting for it to boil down to the required consistency. In the context of parvardy, here it is necessary, as it were, to slip between the Scylla of insufficiently boiled syrup and Charybdis of excessive boiling water. Our task is to obtain a plastic mass of a certain consistency. In the case of Scylla, this mass will flow and it will be impossible to cope with it. “Charybdis” is a rather vigorous “glazing” of caramel, which is suitable only for cockerels on a stick. The mark made by us on the dishes as a designation of the top level of the poured granulated sugar is a good guideline for the degree of syrup boiling. But – insufficient. It serves only as a signal that we are at the turn of Scylla and Charybdis and that the ear needs to be kept on the lookout. That is – to follow the color of the syrup, which will rapidly begin to change shade, twitching yellow. As soon as it is filled with a shade of refined sunflower oil, this is what we need. Remove the dishes from the hob, let it sit for about ten minutes, and pour the syrup into a bowl of sunflower or butter greased in a bowl with cold water.
Now our task is to cool the syrup so that it becomes plastic and, most importantly, that this mass can be taken in hand. To do this, vigorously rotate a bowl of syrup in a container of water, from time to time changing the water itself, as it heats up.
Syrup, as a rule, begins to cool at the edges and bottom of the bowl, in which it pours, remaining hot, and therefore fluid in the middle. Carefully, preferably with a wooden spatula, separate the solidifying syrup from the edge to the middle, in no case allowing the hot part to flow onto the empty surface of the bowl. In other words, without haste, in a circle, we construct a curb of caramel solidifying, consistently narrowing the space of its hot and fluid part.
Finally, having achieved uniform plasticity of the caramel mass, we take it in our hands and transfer it to the board, which is densely sprinkled with flour.
Now our task is to quickly squeeze this mass, like dough, right on the flour, roll it into a ball, flatten it, roll the ball again, flatten it again (and so several times), then cut a hole in the caramel bar and then, vigorously, to weight, scrolling a pig in both palms to blind something like a bagel.
Scrolling through the fingers of a bagel in the manner of a garden hose and stretching it step by step, we double the diameter of the donut, forgetting to add flour. Fold eight and again, turning the donut fingers twice to increase its diameter. Repeat this operation until separate fragments of caramel stretched practically into noodles are thinned even to the diameter of a match. At the same time do not abuse flour.
Stretched caramel, alas, will again have to be gathered into a bundle and repeatedly, stretching this bundle, twisting it, folding it into a lump and again stretching and twisting to saturate it with air, paying attention to the fact that when stretched it does not tear and remains plastic.
Now it is possible to divide the future parvard into three or four parts and, having stretched each part into a harness about the thickness of a finger, cut into even, like pads, pieces.
Chopped caramel mix thoroughly with flour and the same flour powder, covered with a suitable cloth napkin.
Somewhere in an hour you can take the first sample. If a semi-finished parvardy (and this is really a semi-finished product) will bite on a bite like a soft toffee, then everything is done correctly. Fully parvarda ripens only on the second day. Caramel bites easily and dissolves pleasantly on the tongue. Such is it, parvarda. Now she can be freed from flour, shaken in a colander or in a sieve, and offered to children. On the part of sweets, I think, the best tasters can not be found.