Molasses Pastil? Molasses Pastil Recipe and.
Ingredients
- 2 tablespoons molasses
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- 1 teaspoon turmeric
- 1 teaspoon powdered or fresh ginger
- Water
- 5-6 pieces piece cloves or 1 teaspoon ground cloves
- 1 teaspoon black pepper
- 1 teaspoon hot chili powder
- Powdered sugar or starch
- Lemon juice
Preparation
- First, melt one cup granulated sugar with exactly half a cup of water in a pot. My advice is to try melting it without turning on the heat of the pot; that way it becomes shinier and smoother. After melting the sugar, turn the heat down one notch lower, and add 5-6 pieces cloves by crushing them into a powder.
- It is easy to do in a mortar, but if you don't have a mortar, which I didn't have either, put those cloves between a bag and lightly hit them with a hammer using the bottom of a tea saucer until they turn into powder, then throw them into the pot in that way.
- Then add one teaspoon turmeric and one teaspoon ginger powder; if there is fresh ginger, you can grate a little bit with garlic grated in an amount equivalent to a teaspoon.
- Add less than a teaspoon of cinnamon and mix.
- Afterwards, add one level teaspoon hot pepper powder and again 1 level teaspoon black pepper. I had piece black pepper, so I ground that.
- Stir one more time and add two tablespoon molasses into it. Then squeeze one tablespoon lemon and stir slowly.
- Patience is required to do this:) stir for approximately 40-45 min over low heat constantly until it reaches the desired consistency.
- You can understand whether it has the consistency in this way: first take one glass water and drip one drop mixture from it. If the mixture sinks to the bottom without taking shape, it means it does not have the consistency.
- Continue mixing. If that mixture you are dripping takes a round drop shape in the water, then it is done. But still, for confirmation, drip more onto a cold surface one drop. It should not be runny, it needs to hold its shape.
- If you have achieved the consistency, shape them by making small drops on parchment paper. But be quick because it will freeze. When it freezes, if you heat the bottom, it will return to a pourable shape, but it will not be as shiny as the first ones you poured; it will become matte.
- 10 dk later, either coat them in powdered sugar or make a small layer with starch. I didn't have powdered sugar, so I coated them all one by one with starch. Then put them in a glass jar and throw them in the fridge.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 10 min
- Cooking: 60 min
- Servings: 5
- Published: 24.09.2026
Recipe Images
Recipe Author
Barış Kaplan
12 recipes
