ओरेंज से बनायें यह नर्म-स्पंजी मिठाई-खुशबू व स्वाद से भरपूर, बच्चे-बड़े सबकी पसंद-Orange Jelly Sweet

Ingredients

• 350 g Granulated Sugar (for sugar syrup)
• 120 ml Water (for sugar syrup)
• 0.5 tsp Orange Zest (yellow part only, freshly grated)
• 1 tbsp Lemon Juice (freshly squeezed)
• 240 ml Orange Juice (fresh juice of 2 medium oranges)
• 60 g Cornflour (fine corn starch, sifted)
• 240 ml Water (for orange‑cornflour mixture)
• 2-3 drops Orange Food Color (optional, for bright colour)
• 1 tsp Rose Water (adds floral aroma)
• 1 tbsp Olive Oil (mild oil, not strongly scented)
• 2 tbsp Desiccated Coconut (unsweetened, for greasing and coating)

Instructions

1. Prepare Sugar Syrup

   Combine 350 g sugar and 120 ml water in a saucepan. Heat over medium flame, stirring occasionally until the sugar dissolves.

   Time: PT5M

2. Cook to Thread Stage

   Continue cooking the syrup until it reaches the thread stage – a single drop should form a thin, non‑sticky thread when dropped into cold water.

   Time: PT5M

3. Add Orange Zest & Lemon Juice

   Stir in 0.5 tsp orange zest (yellow part only) and 1 tbsp fresh lemon juice. This prevents crystallisation and adds aroma.

   Time: PT2M

4. Strain Syrup

   Pass the hot syrup through a fine mesh sieve into a clean bowl to remove zest particles.

   Time: PT1M

5. Make Orange‑Cornflour Slurry

   In a separate mixing bowl, whisk together 240 ml orange juice, 60 g cornflour and 240 ml water until smooth and free of lumps.

   Time: PT3M

6. Cook the Slurry

   Transfer the slurry to a clean saucepan. Cook over medium‑high flame, stirring continuously. Once it starts thickening, reduce flame to low and keep stirring to avoid lumps.

   Time: PT10M

7. Incorporate Sugar Syrup

   Gradually pour the prepared sugar syrup into the thickened orange mixture while stirring continuously. Keep the flame low.

   Time: PT5M

8. Add Colour & Rose Water

   Add 2‑3 drops orange food colour (optional) and 1 tsp rose water. Continue cooking on low flame, stirring, until the mixture is very thick, shiny and pulls away from the pan edges.

   Time: PT5M

9. Prepare Tray

   Lightly grease a baking tray with 1 tbsp olive oil and sprinkle a thin layer of desiccated coconut on the greased surface.

   Time: PT2M

10. Set the Candy

    Pour the hot orange candy mixture onto the prepared tray, spread it into an even layer (about 1 cm thick). Sprinkle the remaining desiccated coconut on top. Let it cool to room temperature, then cover with foil and refrigerate overnight to set.

    Time: PT10M

11. Cut & Coat

    After the candy has set, remove it from the fridge, peel off the foil, and cut into desired bite‑size pieces. Roll each piece in additional desiccated coconut to coat.

    Time: PT5M

Nutrition Facts

Calories

236

Protein

2 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: Jaggery, Honey (adjust quantity)
• Instead of Orange Zest: Orange extract (few drops)
• Instead of Lemon Juice: Lime juice
• Instead of Orange Juice: Store‑bought 100% orange juice
• Instead of Cornflour: All‑purpose flour (will affect texture)
• Instead of Orange Food Color: Natural food coloring (turmeric)
• Instead of Rose Water: Kewra water, omit
• Instead of Olive Oil: Neutral oil such as canola
• Instead of Desiccated Coconut: Toasted coconut flakes

Equipment Needed

• Saucepan
• Mixing Bowl
• Spatula
• Fine Mesh Sieve
• Measuring Cups
• Measuring Spoons
• Baking Tray
• Aluminium Foil
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Cooking sugar syrup to the thread stage without burning.
• Ensuring the orange‑cornflour slurry is completely lump‑free before heating.
• Cooking on low flame after syrup addition to avoid hard lumps.
• Achieving a thick, glossy consistency that pulls away from the pan.
• Greasing the tray properly to release the set candy easily.

Chef Tips from the Video

• Use fresh orange zest and juice for the brightest flavor.
• A neutral‑tasting oil like olive oil prevents unwanted after‑taste.
• Low flame after adding syrup is the key to a smooth, elastic texture.
• Rolling the pieces in desiccated coconut while still warm helps the coating stick.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended; texture becomes grainy after thawing.

Room temperature: Can sit at room temperature for 2‑3 hours, but best served chilled.

Make-Ahead Tips

• Prepare the sugar syrup a day ahead and store it in the fridge.
• The orange‑cornflour mixture can be cooked and cooled, then refrigerated before adding syrup.
• Coat the cut pieces in coconut just before serving to retain freshness.

Frequently Asked Questions