Video: https://www.youtube.com/watch?v=4uAbUxTM5xM&t=8s
Nishalda is one of the traditional homemade sweets of Uzbek cuisine.
The nishalda mostly prepared during the holy month of Ramadan.
The process of preparing nishalda is not the easiest, it can be said to be laborious, and takes a long time. But it takes much less time to prepare this oriental sweet than to make sumalak.
RECIPE
10 white of eggs
licorice root 8 pieces
8 kg of sugar
3 liters of water (for syrup)
Citric acid
Egg whites need to be very carefully separated from the yolks so that they whisk properly.
Traditionally, a large capacity of 20 liters is taken to whip 10 whites of the egg. You can use a huge metal pan or bucket.
Start whipping and mixing with a wooden whisk
In another container grind licorice root and pour a small amount of water (about 1 liter). Simmer for about 20 minutes. Cool and strain through cheesecloth.
Pour the cooled liquid with licorice root on top of the egg white and continue to mix thoroughly
In another saucepan, combine 3 liters of cold water with sugar and citric acid. Put on low heat and cook without a lid for about 20 minutes, stirring constantly. You should get a thick syrup, half as much from the original level. When the syrup is ready, turn off the heat and cool.
When the whites of egg beat, gradually add the chilled syrup, continuing to beat.
Сontinue to mix thoroughly without stopping
Put the finished Nishaldа dessert in a bowl, cool for 15-20 minutes in the refrigerator.
Served nishalda with slices of uzbek bread and green tea.
Bon Appetit!
Boil licorice root in 1/2 cup water, filter, and chill. Add 1 1/2 tablespoons of licorice water to egg whites and beat well until foamy. Heat sugar and water for syrup and allow to cool. Combine syrup with egg whites and beat until thick.
Thank you very much for your attention.
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