Kharia Ni Jelly Recipe
Ingredients
| 6 trotters of the front legs, with skin, cut into two-inch pieces | ||
| Rice flour (as required) | ||
| Limes | 3 , cut in half | |
| 3 egg whites, lightly beaten | ||
| Egg shells of 3 eggs, washed | ||
| Cinnamon | 2 Inch | |
| Cloves | 5 | |
| Tea leaves | 2 Teaspoon | |
| Water | 4 Liter | |
| Sugar to taste | ||
| Brandy to taste | ||
| Lime juice to taste | ||
| Muslin cloth for straining | ||
Directions
Wash trotters well.
Rub with rice flour and two limes, to remove any smell.
Wash again.
Place trotters in a pan with four litres water and whole spices.
Bring to boil.
Lower heat, cover pan and simmer for 1-2 hours till trotters are soft and the bones separate from the flesh.
Strain stock into a pan.
Slowly add egg whites, shells, one lime and sugar to taste.
Simmer and allow to clear.
Strain through two layers of muslin.
Add tea leaves for colour, brandy and lime juice to taste.
Mix and leave for a few minutes.
Strain out tea leaves and pour into small glasses.
Leave overnight to set.
Serve for breakfast the next morning.
Rub with rice flour and two limes, to remove any smell.
Wash again.
Place trotters in a pan with four litres water and whole spices.
Bring to boil.
Lower heat, cover pan and simmer for 1-2 hours till trotters are soft and the bones separate from the flesh.
Strain stock into a pan.
Slowly add egg whites, shells, one lime and sugar to taste.
Simmer and allow to clear.
Strain through two layers of muslin.
Add tea leaves for colour, brandy and lime juice to taste.
Mix and leave for a few minutes.
Strain out tea leaves and pour into small glasses.
Leave overnight to set.
Serve for breakfast the next morning.
Chef
