Persian Noghl is a popular white Persian sweet. It is one of the most famous souvenirs of the beautiful city of Urmia. It consists of nuts such as walnuts, pistachios, and almonds. It comes in different flavors and sizes, and one of its uses is that it is eaten with tea instead of sugar.
In addition to being tasty, Noghl-e Urmia has several traditional uses and is enjoyed as a sweet snack with tea.
It is interesting to know that the recipe for making this at home is very easy, and everyone can make this delicious sweet with a few ingredients.
You can buy this sweet at many nut stores and candy shops. However, some industrial products may contain additives and preservatives. For this reason, many people prefer to make it at home in the shortest possible time and enjoy it fresh.
Persian Noghl is traditionally served alongside a hot cup of black tea. To create a complete Persian dessert platter for guests, you can pair it with sweet Persian Pashmak (Cotton Candy) and sour Lavashak (Persian Fruit Leather) to balance the sweet and tangy flavors.
For: 4 people
Preparation and cooking time: 15 minutes
Amount of calories in 100 grams: 70 calories
Ingredient:
| Pistachio | as much as needed |
| Halved walnut kernels | as much as needed |
| Sugar | 3 glasses |
| Whole almonds | as much as needed |
| Glucose or some cream of tartar | 1/2 tablespoon |
Instruction :
To make this Persian sweet, you must first prepare the sugar mixture and then add nuts, dried rose petals, cardamom powder, or other flavors as desired.
After this, the sweet takes shape, is poured into a suitable dish, and put in the refrigerator.
1. Boil water and sugar:
In the first step of how to prepare this Persian sweet with different flavors, you should pour some water into a pot or pan and add sugar to it.
Turn on the gas on medium heat and stir the sugar and water until they are well combined and the sugar dissolves in the water.
Now, using a spatula, clean the sides of the pot and let the mixture boil.
2. Add glucose:
In the second step of preparing the sweet, you should add liquid glucose or cream of tartar to the water and sugar mixture and stir the ingredients quickly.
Continue to do this until, after a few minutes, the mixture becomes soft and doughy when you lift it from the flame.
If you have a cooking thermometer at home, you can measure the temperature inside the dish. When the temperature reaches around 115 degrees Celsius, the mixture is ready.
3. Add nuts:
After the mixture is ready, turn off the gas flame and pour it into a container at least 4 cm high. Allow the mixture to cool slightly.
To make this sweet with different flavors, you need to put the nuts into the ingredients you have prepared for this sweet.
Then, slowly remove the kernels with a knife or a small spoon. Arrange this sweet on greaseproof paper, and after one side is dry, turn it over so that the other side of the Persian wedding sweet is also dry.
4. Serve:
Note that the recipe for this sweet will dry as you arrange it. So try to place them in the desired shape on greaseproof paper, and if you like to change the appearance of the Persian sweet, gently shape them with the edge of a knife.
Pour them into a suitable container and keep them in the refrigerator or serve them fresh.
Preparing Persian wedding sweet with ginger and rose flavors is the same. You just need to add ginger powder or dried rose powder as desired.
This very delicious Persian wedding sweet, along with Persian kaak, sohan e Qom, ghotab, and Persian baklava of Yazd, is one of the most popular Iranian sweets.
Notes :
- To make this sweet, you can use small pieces of nuts such as walnuts, hazelnuts, pistachios, etc.
- To prepare the almond flavor of this sweet at home, use thin and small slices of almonds.
- If you like to make colored Noghl-e Urmia, add some saffron or food coloring to the sweet mixture.
- To flavor it, you can use coriander seeds, cardamom powder, ginger powder, some licorice root extract, dried rosemary, or whatever you like.
- To prepare colored versions of this sweet, pour the ingredients into separate containers, add a different color and a nut to each container, and make Noghl with different flavors and colors.
- This sweet needs a few hours to dry. To do this, it is better to place the trays in room air for a few hours, and after they are completely dry, pour them into a suitable container.
- To make the homemade version tastier, you can use rose water or borage juice instead of adding water to sugar in the first step.
- To prepare the saffron sweet, add 1 or 2 spoons of brewed thick saffron to the white or simple Persian Noghl ingredients.
Mlabbas (Syrian Arabic) , and Noghl (Iranian Persian), or Nuql (Afghan Persian) , or sugar-coated almonds, is a traditional Syrian, Iranian and Afghan confection. It is made by boiling sugar with water and rose water and then coating roasted almonds in the mixture. It can also be made with other nuts such as walnuts or other items. Noghl is often eaten along with tea.
sourced: https://en.wikipedia.org/wiki/Noghl
FAQ:
1. What is the method of keeping noghl?
To store this, pour it into a closed container in the refrigerator so that it does not lose moisture and harden.
2. What is the difference between the noghl of Urmia and others?
Cardamom powder or extract is usually used to make Urmia Noghl tastier and more aromatic.
3. What is Persian Noghl?
Persian wedding sweet is a type of confectionery from Iran. It is made from a variety of nuts, such as almonds, walnuts, or pistachios, coated with sugar syrup to create a traditional Persian sweet.
4. How is Persian Nuql made?
This is how to prepare this Iranian sweet: First, we boil water and add glucose, then add almonds or walnuts to the mixture and stir. After 10 minutes, this sweet is ready.
