Sweets with Parvard flour

1. Choose a small saucepan with a non-stick coating. It can also be a saucepan. Pour sugar into the selected container, pour water.

2. We send the pan to a low heat, cook the syrup. When the sugar crystals dissolve, squeeze the juice of half a lemon into the syrup. It is important that the juice is clean, without pulp and of course without lemon seeds.

3. We cook the caramel until it acquires a beautiful amber color, reminiscent of unrefined vegetable oil.

4. Now the syrup needs to cool down. We take a bowl, lubricate it with butter. Pour the syrup into it. We place this bowl in a larger diameter saucepan filled with cold water. This will help the syrup cool down faster.

5. Cool the caramel to body temperature. It will look like plasticine, soft and pliable. We shift it to the work surface sprinkled with flour. Sprinkle the caramel in flour.

6. We make a hole in the center with our hands, stretch the caramel into a bagel. Then we scroll it into an eight, put it in a bagel. Stretch again and scroll again. We do this many, many times, about 20-25, no less. This work is not easy and requires physical effort.

7. When the caramel turns into a circle of thin ropes, similar to long noodles, they can be cut. Cut with a sharp knife into small pads. Sweets can be left as they are, or they can be colored with food dyes.

8. We put the finished sweets in a small container, cover with a paper towel. Let it stand for four hours. Then you can store the sweetness in a tightly closed glass or plastic container.

Treat your family and friends.

Have a pleasant tasting!