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Monday, March 30, 2015
How to make Noon Nokhodchi
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Ingredients
  • 1/4 cup oil, it's best to use the vegetable ghee
  • 200g ard cooked chickpea powder  (Ard Nokhodchee)
  • 100g icing sugar 
Directions
  • Mix icing sugar and oil together and beat with a hand beater to get a smooth creamy mixture.
  • Gradually add ard nokhodchee and mix well until a soft and smooth dough forms.
  • Now transfer the dough to a freezer bag.
  • Cover with a clean cloth and leave aside for 24 hours.
  • Preheat oven to 350 F/150 C.
  • Cover a baking tray with foil or baking paper.
  • Pick up a small amount of the dough, shape as a small meatball and place it on the tray.
  • with a tip of a teaspoon gently make a few line on top of the balls and decorate them with pistachio pieces.
  • Bake for 15 minutes.
  • Remove from the oven and let it cool for one hour.
  • Now nooshe jan (enjoy). 
Tips

Noon nokhodchee is very delicate so handle carefully.

You have to wait at least half an hour before removing the sweets from the oven tray. 

Cooking Tips
When you grill, remove the meat from the fridge one hour ahead of time, to allow them to reach room temperature.
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
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