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Grape Juice Rojik Recipe
|Wheat starch||1 1⁄2 Cup (24 tbs) (Kings Cornstarch)|
|Water||4 Cup (64 tbs)|
|Sugar||5 Cup (80 tbs)|
|Concentrated grape juice||1 Cup (16 tbs)|
|Walnut halves||1⁄2 Pound|
Serving size: Complete recipe
Calories 6322 Calories from Fat 1244
% Daily Value*
Total Fat 149 g228.7%
Saturated Fat 14.1 g70.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.3 mg0.9%
Total Carbohydrates 1281 g427.1%
Dietary Fiber 15.9 g63.7%
Sugars 1110.8 g
Protein 36 g72.2%
Vitamin A 2.2% Vitamin C 337.3%
Calcium 26.3% Iron 42%
*Based on a 2000 Calorie diet
Add 1 cup more water.
Pour the mixture through a strainer to remove the lumps.
In a saucepan combine the sugar and molasses in 2 cups of the water.
Over medium heat, stir until dissolved.
Gently stir one-half of the sugar mixture into the starch mixture.
Then add the re- maining sugar mixture and cook over medium heat, stirring constantly, for 20 minutes, or until the mixture thickens.
Reduce the heat to low and cook, stirring, about 1 hour, or until the mixture forms threadlike pieces when dropped into cold water.
Pour half the mixture into an 11x7-inch pan liberally dusted with starch.
Press walnut halves into the mixture in 3 or 4 close rows.
Pour the remaining mixture over the nuts.
Sprinkle with more starch.
Cover with plastic wrap for at least 10 hours.
Using the walnut rows as your guide, cut the rojik into 3 or 4 rows.
Generously roll each strip into starch.
Wrap each roll separately in wax paper and freeze until you are ready to serve.
Then unwrap, bring to room temperature, and cut into slices about a quarter inch thick.
Note: This is an easy way to prepare rojik; the traditional, grandmother's recipe-way being very difficult and timeconsuming.