Praline for me was an accidental discovery. I was trying to prepare taagar/ bura for urad ladoos but I had mistakenly added less water than required; hence turned darker. I can pat my back for the presence of mind to add some butter and melon seeds to transform my blunder into a sweet outcome.
Preparation Time: NA
Cooking Time: 15 minutes
1. Sugar – 1 cup
2. Water – ¼ cup
3. Melon seeds – 2 tbsp (can be substituted by almonds or peanuts or so )
4. Butter – 1 tbsp
Step 1: Mix sugar and water and heat it by constantly stirring it.
Step 2: The sugar dissolves, then thickens and then turns into honey colour.
Step 3: At this stage, butter and melon seeds to it and turn off heat.
Step 4: Stir well and pour immediately into a butter greased plate or tray to about 1/8th on an inch’s thickness. Slightly thicker is ok, just that it takes more time to solidify.
Step 5: Once it comes to room temperature, remove the praline using a knife tip or back of the spoon or fork.
Step 6: Store it in an airtight container until use, preferably use it within a week.
Step 7: This can be relished just as we do candies or can be crushed and dressed on ice-creams or milkshakes or garnished on desserts.