Camphor in sweets: A unique flavor to try
What's the story
Camphor, with its distinctive aroma, has been used in traditional sweets since time immemorial. The unique flavor of camphor can bring out the taste in desserts, giving a refreshing twist to the old recipes. Although camphor is most commonly known for medicinal purposes, its use in cooking is equally interesting. Here are some innovative ways to use camphor in traditional sweets.
Syrup infusion
Infusing camphor in sugar syrup
One way to use camphor in sweets is by infusing it into sugar syrup. By adding a small piece of edible camphor while preparing the syrup, you can give its distinct aroma and taste into the mixture. This infused syrup can then be used as a base for various Indian sweets like jalebi or gulab jamun, giving an unexpected yet pleasant twist to these beloved treats.
Milk delights
Camphor-enhanced milk desserts
You can also add camphor to milk-based desserts like kheer or rabri. A tiny pinch of edible camphor added towards the end of cooking can enhance the richness and depth of these creamy dishes. The key is moderation; too much camphor can overpower other flavors, so it's important to use it sparingly.
Flour fusion
Incorporating camphor in flour-based sweets
For flour-based sweets like laddoos or halwa, the camphor incorporation process starts with mixing it with ghee. This is essential to ensure that the camphor is well-mixed in the dessert, and doesn't overtake the natural flavors. The subtle hint of camphor not just complements, but elevates the aromatic profile of spices like cardamom and saffron, adding a beautiful complexity to these traditional dishes.
Nutty twist
Using camphor in nutty confections
Nuts are a staple in most traditional sweets like barfi or katli. A hint of camphor while grinding nuts can add an interesting element to these sweets. It balances sweetness with aromatic complexity. This technique works especially well with pistachios or almonds. This is because of their mild flavor profiles.
Garnish Innovation
Experimenting with camphoric garnishes
Another way is to use finely powdered edible camphoric crystals as garnishing on finished desserts such as peda or sandesh just before serving them up straight from your kitchen. This not just makes it visually appealing but also makes the sensory experience much more interesting with subtle bursts when you taste each bite-sized piece.