|41 small cup||15Mins|
|Cook Time||Passive Time|
|20Mins||5Hours / Overnight|
Make sure the rind is semicooked or 3/4 th cooked before adding to sugar syrup.
The sugar syrup should be in 1/2 string consistency before adding cooked rinds.
After adding cooked rind to the sugar syrup boil till it’s single string consistency or sticky.
Then only it stays good otherwise chances are there to spoil soon.
Store in refrigerator and can use when needed.