Jujips

Recipe No: 295

I considered myself as one of the biggest consumers of Jujips back in India and have no idea that this can be made at home until this recipe aired on ‘Magic Oven’, a long time back. The original recipe is  slightly changed so that it can be made by ingredients available here in United States. (I will mention the substitutes along the way.) Even though substituted with the available ingredients, this recipe came out perfect.

Ingredients

• Gelatin…………………..............3 Tablespoons (If using sachets, use 4)
• Water………….........................1/2 + 3/4 Cup
• Light Corn Syrup…................1 Teaspoon (Original recipe called for Liquid Glucose)
• Sugar……………………..............1 ½ Cups
• Salt………………………..............a dash
• Lemon Juice……………...........1 ½ Tablespoons
• Coarsely ground Sugar….....½ Cup
• Food Colors and Essences….2-3 drops each

Method of Preparation

1. Soak Gelatin in ½ cup cold/ room temperature Water for at least 15 minutes.
2. Boil ¾ cup Water in a deep heavy bottom pan on high heat and add Sugar and Salt. Stir and let it dissolve.
3. When it comes to a boil, add the soaked Gelatin and let it melt. Wait till the mixture boils again.
4. Once boiled, lower the heat to medium and let it cook for 15 minutes. (This has a tendency to boil over, so please do keep an eye on it and stir often to avoid burning on the bottom. Don’t be shy to set your kitchen timer for 15 minutes during this process.)
5. Add the light Corn Syrup and continue stirring for another minute and a half.
6. Stir in the Lemon Juice and switch off the flame.
7. Pour this into another bowl and remove the foam as much as possible. (Divide this mixture now if you are making more than one flavor.)
8. Add Food Color and Essence to the Gelatin mixture. (Repeat this for the other portions also if you are making more flavors.)
9. Take a flat bottomed plate/ tray and spread 3-4 drops of Water and Oil each on the bottom. (This will help to remove the Jujips easily from the tray. Prepare one tray/ plate for each flavor.)
10. Pour the Gelatin mixture into the prepared plate and let it cool for 12- 16 hours at room temperature. (overnight is the best) By this time the Gelatin mixture will be solidified.

11. Once solidified, run the knife along the edges; sprinkle some Sugar on top (to avoid sticking) and take the whole thing out on to a cutting board. Sprinkle generous amounts of Sugar on top and cut it into small pieces. It may stick to the knife, but sugar will help you through.
12. Roll each piece in Sugar and serve. Do store the rest in air tight containers in a cool place. (Room temperature is the best, but if it is too high, do refrigerate. I prefer refrigeration only if the Sugar coating starts to melt.) 

Notes:

• Liquid Glucose, which is present in the original recipe is not available in United States and Light Corn Syrup is the best substitute.
• Soaking Gelatin in Cold/ room temperature Water is extremely important or it may not thicken the Jujips as intended.
• Keeping an eye throughout the preparation of Jujips and continuous stirring (as much as possible if not fully) is advised.
• As the foam/ scum that forms on top of the Gelatin mixture ruins the appearance and texture of the Jujips, do remove it as much as possible.
• The tray/ plate in which you cool the Gelatin mixture decide the thickness of the Jujips. So if you are not dividing the mixture, do take a larger plate.
• Sugar that is available in US is finely granulated; so no need to grind it when used for coating. But if Sugar available in your area has bigger granules (like those available in India) do grind it a bit before using.
• Customize the flavors of Jujips by using different Extracts and Essences; but do go for the fruit flavors. Don’t forget to pair it with matching food colors. (I mean, if you are using Banana Extract, do use Yellow Food Color.)
• Here are some of the examples for the color-flavor combinations… Yellow Food Color and Banana Extract, Red Food Color and Strawberry Extract, Orange Food Color and Orange Extract, Mango Extract and a drop each of Yellow and Orange Food Color; Tonovin for Grape flavor (as Tonovin Essence itself give the color, no need to add separate food color), Lime/ Lemon Extract with no food color (this will have a cream color without any food color) etc: - Please be creative about the flavors...
• Making Jujips in different flavors make it interesting.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…