Angosht Pich is a sweet souvenir of Hamadan city.
Sugar: 1 kilo
Egg white: 3 numbers
Citric asid:1/8 of tea spoon
Water: one knuckle higher than sugar
Put sugar into a special dish and add water, then put it on the flame. When it starts to get thick, add citric acid. After heating it up for a while, put it between two fingers, if it stretches you can turn off the stove. Wait for minutes. It should be cold to prevent it getting tough when you add egg whites. Then blend the egg whites. At last mix them all with each other.