Recipe for Rahat al-Halqum dessert in Tabriz Iran
This delicious and fragrant food called Rahat al-Halqum dessert is a local food in Tabriz, Iran, which is cooked as follows. Follow the continuation of this cooking article in Koolleh magazine.
INGREDIENTS :
- Wheat starch = 1/2 cup
- Sugar = 250 grams
- Gelatin powder = 1 tablespoon
- Oil = 1 tablespoon
- Lemon essence = 1/2 teaspoon
- Water = 1.5 cups
- Coconut = the amount needed
- Essential oils and food coloring = the amount needed
INSTRUCTION :
Mix the wheat starch with cold water and stir until the starch dissolves in the water. When it is well mixed, add the sugar, gelatin powder and lemon essence and put it on a gentle heat and stir constantly until the starch smells raw and thickens completely.
When it thickens and stretches, that is, when we chop it with a spoon, it spills out of the spoon into pieces, then we add the oil and stir it quickly so that the oil absorbs the material. The oil should not separate from the material.
After removing it from the heat with a spoon, if we remove it, the smooth state will overflow from the spoon and the end of it will be separated from the spoon in pieces. The material must be cooled so that we roll it in coconut powder.
We can divide our ingredients into two parts and use the essential oil or food coloring to make our sweets two colors. Cut until 24 hours later.
Garnish the al-Halqum with sliced pistachios and walnuts and place in a bowl and drink after cooling.
Other points
The pot is better to be Teflon, Messi
This sweet can be stored in a closed container in the refrigerator for up to three months.
Rahat Al-Halqum is one of the original and traditional Iranian sweets and is very easy to prepare. This sweet is one of the famous souvenirs of Tabriz.
Each sheet of gelatin is equivalent to 1 tablespoon.
The difference between Baslooq and Rahat Al-Halqoum: It is gelatin powder and lemon essence, which Baslooq does not have these two ingredients.