Edible Alum (Phitkari)
野菜を透明なガラスに変える！激甘スイーツの土台を作る化学の魔法
Description
Crystals of potassium aluminum sulfate. In India, an old-fashioned cooking additive used to harden veg surfaces preventing crumbling during simmering, or to curdle milk.
Classification: For Maniacs,Additive,Texture Improvement
Shops selling Edible Alum (Phitkari)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Edible Alum(Crystals or powder)
Instructions
- When making North Indian super-sweet dessert 'Petha (candied winter melon)', soak cubed winter melon in water.
- Dissolve just a tiny amount of crushed alum (Phitkari) into that water, leave for hours.
- Alum's effect hardens winter melon surfaces rock-solid; subsequently no matter how much it's boiled down in rich syrup, it won't crumble, finishing into a glasswork-like sweet crisp outside, juicy inside.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Edible lime (Chuna) (as sub to similarly harden veg surfaces)
Pairing
Petha (Winter melon sweet), Curdling Chhena (cheese from milk)
Trivia
[Hardcore] 'Phitkari' in Hindi. Used in Japanese pickles (eggplant color-fixing etc.), but in India an absolutely essential chemical trick for making 'Agra specialty Petha'. Also, adding a little to hot milk instead of lemon juice can instantly curdle it to make homemade cheese (Chhena).
Eating tips & etiquette
[Unique Usage] In villages lacking tap water purification, sink an alum chunk into turbid water stirring round and round, precipitating mud/impurities to the bottom transmuting 'drinking water'!
Allergen
None