- Pesi cheeni (Powdered sugar): ¼ cup & 2 tbs
- Cornflour: ¼ cup
Step 1: Mix Pesi cheeni (Powdered sugar) and Cornflour properly.
Step 2: Grease a Pan/Deep plate with oil and dust Sugar mixture properly. Remove excess Sugar mixture from the pan/deep plate.
- Gelatin: 1½ tbs
- Garm Pani (Hot water): ½ cup
- Cheeni (Sugar): ½ cup
- Pani (Water): ½ cup
- Vanilla essence: ⅛ tsp
- Red food colour: 1 pinch or as required
Step 1: Add Gelatin powder and Garm pani (Hot water) in a bowl and mix well. Leave for 10 minutes.
Step 2: Add Cheeni (Sugar), Pani (Water) in a saucepan, mix and cook at a medium-low flame. Cook the sugar syrup till it holds its shape after rubbing.
To check, add 2-3 drops of Syrup in water and leave for 4-5 seconds. Remove drops of Syrup from water with fingers. If Syrup holds its shape after rubbing, it means that the Syrup is ready.
Step 3: Add Gelatin mixture in Syrup, mix and cook for 1 minute. Switch off the flame and stir for about 1 minute to slightly reduce its temperature.
Step 4: Transfer this mixture into a bowl. Beat at medium speed for 3-5 minutes or till it becomes creamy.
Step 5: Add Vanilla Essence and beat for additional 2-3 minutes.
Step 6: Pour half of the mixture into the pan. Add Red food colour and mix well. Pour this mixture over the previous layer and refrigerate for 15-20 minutes.
Step 7: Pour the sugar mixture into the deep plate. Remove the Prepared Marshmallow from the pan and put it on the plate. Dust Sugar mixture on Marshmallow and knife so that it does not stick to the hands and knife.
Step 8: Cut marshmallows in the desired shape.
Store in an airtight container.