Photograph of the finished Sohan Persian

Middle East · Kẹo giòn nghệ tây Sohan

Sohan Persian

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sugar Sugar 880 g
  • Photograph of Malt powder (yeotgireum) Malt powder (yeotgireum) 240 g
  • Photograph of Flour Flour 280 g
  • Photograph of Unsalted butter Unsalted butter 360 g
  • Photograph of Saffron threads Saffron threads 1.6 g
  • Photograph of Pistachios Pistachios 280 g
  • Photograph of Cardamom Cardamom 16 g
  • Photograph of Rose water Rose water 80 ml

Method

  1. 1 Mix the malt powder with the flour and water, then let it sit for 30 minutes to allow the yeast in the malt to activate.
  2. 2 Cook the mixture with sugar over low heat, stirring constantly, for 30 minutes until the mixture turns golden brown.
  3. 3 Stirring continuously for 30 minutes is essential; stopping will cause the bottom of the pot to burn and the entire batch to taste bitter.
  4. 4 Add butter to each piece and continue stirring until the mixture becomes glossy and thick.
  5. 5 Mix saffron with rose water and then combine it with the cardamom pod.
  6. 6 Spoon the mixture onto parchment paper, sprinkle with pistachios, and let cool completely to achieve a crispy texture.

With an appliance

  • Oven 55 min

    Replace steps 2–4: Pour the malt, flour, and sugar mixture into a deep baking tray, place on the middle rack of the oven at 140°C for 25 minutes, stirring thoroughly every 5 minutes before adding the butter; reduce the stirring frequency to five times for about 5 minutes, allowing the heat to distribute evenly and brown the bottom slightly, and reduce the stirring frequency to five times. Add the saffron and rose water last to retain their aroma.

Start cooking