{"id":12792,"date":"2026-05-30T18:27:16","date_gmt":"2026-05-30T15:27:16","guid":{"rendered":"https:\/\/andrestover.com\/?p=12792"},"modified":"2026-05-30T18:27:17","modified_gmt":"2026-05-30T15:27:17","slug":"brown-boiled-sugar","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/brown-boiled-sugar\/","title":{"rendered":"Pruun, keedetud suhkur"},"content":{"rendered":"\n

Pruun, keedetud suhkur on klassikaline vanausuliste maius Peipsi j\u00e4rve kaldalt. Selle suhkruga juuakse teed, aga see on hea ka niisama maiustamiseks. Osa allikaid v\u00e4idab, et suhkrut sedasi keetes suhkur puhastub, aga \u00e4rgem hetkel nendesse ajaloolistesse oletutesse laskume, kuidas sellise suhkru valmistamine alguse sai. Tegemist on suhkruga, mida keedetakse koos piima v\u00f5i koorega pikalt kuni vedelik aurustub ning kui suhkrusegu jahtub, siis see muutub tahkeks ja seda on v\u00f5imalik t\u00fckkideks murda. Nii palju kui mina leidsin allikaid, selle suhkru kohta, siis tundub, et igal perel oli omaenda viis selle valmistamiseks. Osad kasutavad piima ja v\u00e4hest v\u00f5id, teised j\u00e4lle koore ja piima segu. Osade juhendite j\u00e4rgi lisatakse suhkrule ka veidi muna. Arutasin valmistamist Kasep\u00e4\u00e4 kohaliku, Marina Grigorovaga, otsustasin valmistada seda suhkrut sedasi, et keedan suhkru ja piima kokku, lisan veidi v\u00f5id. Tulemuseks oli v\u00f5rdlemisi autentse v\u00e4limusega suhkur, v\u00f5ib olla see oleks v\u00f5inud olla h\u00e4sti natuke heledam, aga maitselt oli see hea ja kiideti heaks ka vanausuliste poolt. Kes soovib selle t\u00f6\u00f6 ette v\u00f5tta, siis siin on juhend. Aega ja kannatust tuleb selleks varuda korralikult.<\/p>\n\n\n\n

Valmistamise aeg: 2,5 tundi
Tase: Pigem lihtne
Kogus: umbes 1,3 kuni 1,4 kg keedetud suhkrut<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
1 kg valget suhkrut
800 ml piima
50 g v\u00f5id<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Vala suhkur ja piim paksup\u00f5hjalisse keedupotti, sega ning lase keskmisel kuumusel keema t\u00f5usta.<\/li>\n\n\n\n
  2. Keeda aegajalt segades, et segi p\u00f5hja ei k\u00f5rbeks iga paari minuti tagant.<\/li>\n\n\n\n
  3. Umbes tunni m\u00f6\u00f6dudes lisa v\u00f5i ning j\u00e4tka segamist. Suhkur hakkab tasapisi muutuma. Kui see alguses n\u00e4eb v\u00e4lja nagu lahja, magus piim, siis ajapikku hakkab see muutuma kollakamaks ning hakkab k\u00f5rgele t\u00f5ustes mullitama. Sel ajal v\u00f5i temperatuuri ka alandada, et segu \u00fcle ei keeks, aga temperatuuri alandamine aeglistab ka vedeliku aurumist ja suhkru valmimist.<\/li>\n\n\n\n
  4. Mingil hetkel hakkab segamine muutuma raskemaks, segu muutub kleepuvaks, mis n\u00e4itab, et suhkur hakkab valmsi saama.<\/li>\n\n\n\n
  5. M\u00e4\u00e4ri kaks taldrikut v\u00f5iga ning vala pruunikas suhkrumass taldrikule ja j\u00e4ta tarduma. Suhkur on \u00f5ige siis kui see ei veni murdes vaid murdub, j\u00e4ttes teravad murdeservad. Suhkrut v\u00f5ib s\u00f6\u00f6miseks t\u00fckkideks teha noaga, aga \u00f5ige oleks kasutada selliseid spetsiaalseid suhkrutange nagu neid pildil n\u00e4ha on.<\/li>\n\n\n\n
  6. Valmista tee, vala kuum tee alustassile, pista suhkrut\u00fckk suhu ja r\u00fc\u00fcpa teed ja kujutle ennast Peipsi \u00e4\u00e4rde rahulikku, s\u00f5bralikku seltskonda.
    Valmis!<\/li>\n<\/ol>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Pruun, keedetud suhkur on klassikaline vanausuliste maius Peipsi j\u00e4rve kaldalt. Selle suhkruga juuakse teed, aga see on hea ka niisama maiustamiseks. Osa allikaid v\u00e4idab, et suhkrut sedasi keetes suhkur puhastub, aga \u00e4rgem hetkel nendesse ajaloolistesse oletutesse laskume, kuidas sellise suhkru valmistamine alguse sai. Tegemist on suhkruga, mida keedetakse koos piima v\u00f5i koorega pikalt kuni vedelik […]<\/p>\n","protected":false},"author":1,"featured_media":12793,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,19],"tags":[473,785,557],"class_list":["post-12792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magustoidud","category-rahvustoidud","tag-estonia","tag-kasepaa","tag-sugar","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12792"}],"version-history":[{"count":14,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12792\/revisions"}],"predecessor-version":[{"id":12807,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12792\/revisions\/12807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12793"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}