Ingredients:4 servings
fine white rice flour, 500 grams
very fine sugar, 200 grams
cooking oil, 250 grams
rose-water, 1/2 cup
medium egg, one
saffron, 1/2 teaspoon
almonds, 100 grams
pistachios, 50 grams
Directions
Mix oil, sugar and egg yolk and beat until soft. Beat egg white separately until it thickens. Add rose-water, flour, and egg-white to the mix and stir well. Dissolve saffron in a bit of hot water and add to the mix. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours.Make small balls out of the mix. Press in on each ball to create a concavity. Add a bit of crushed almonds and sugar. Fill in the concavity with a bit of the mix to create a round ball again. Stick some pistachio slices on the balls. Cook in the oven at 300F for 20 to 25 minutes. Colour should not change much
fine white rice flour, 500 grams
very fine sugar, 200 grams
cooking oil, 250 grams
rose-water, 1/2 cup
medium egg, one
saffron, 1/2 teaspoon
almonds, 100 grams
pistachios, 50 grams
Directions
Mix oil, sugar and egg yolk and beat until soft. Beat egg white separately until it thickens. Add rose-water, flour, and egg-white to the mix and stir well. Dissolve saffron in a bit of hot water and add to the mix. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours.Make small balls out of the mix. Press in on each ball to create a concavity. Add a bit of crushed almonds and sugar. Fill in the concavity with a bit of the mix to create a round ball again. Stick some pistachio slices on the balls. Cook in the oven at 300F for 20 to 25 minutes. Colour should not change much
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