Crystalized Sweets

1

To crystallize it's necessary to use fruit in syrup strained through a sieve

Tire-a from the receptacle, strain and reserve

2

In a saucepan, put the agar and water

Bring to moderate heat and stir a little

Let it simmer until the agar dissolves and the syrup reaches a ball-like consistency

To verify, drop a small amount of the syrup into cold water and see if it forms a ball that doesn't retain its shape

3

Add five peds of sweet to work with the syrup more easily

4

Remove the saucepan from heat and stir constantly with a whisk, making continuous forward and backward movements

5

As you stir, the syrup will thicken and form white lumps near the edge of the saucepan

Leave it until the syrup becomes cloudy and covers the peds of sweet

6

Remove each ped of sweet from the syrup and let it cool on a flat surface

To crystallize more peds, return the saucepan with the remaining syrup to heat and add 1/2 cup (cham) of water

Stir rapidly and let it simmer until the point of ball-like consistency and add the fruits in syrup strained through a sieve

Repeat the process until all the fruits are crystallized.