Khtayy string like string Khshkar north. However, only in Ramadan,
Tabriz and more shopping malls such as "Safi
Tabriz Bazaar" will be produced and sold.
Places that sell it, sell it just slips and strings, and they do not turn to traditional sweets and desserts. If the "wet sheet and" bought it for long-term preservation and access it over the years, to freeze.
But if "
Khtayy and dry sub-string" it will not be damaged and need to be bought, the temperature is freezing. Just fine nylon knot does not absorb moisture.
Tips for cooking string
Khtayy:
1 - The amount of spices is absolutely taste. But contrary to this dessert, cinnamon rate should be high because it is bitter and black.
Cinnamon rate is too low compared to the rest of the spices.
2 - powder rose slightly coarser, more is better.
3 - with the following ingredients in a large pan (about 29 to 30 cm)
Khtayy field is achieved. So you can halve the quantities for smaller pans.
4 - Height
Khtayy ...see more dessert course is best not more than two knuckles.
Ingredients:
Major retail dry Khtayy half kilo
Korea: about 200 grams (the queen's lady the size of two eggs)
Trapped in the crushed walnuts depending on interest from half a bushel (about 60 to 130 grams)
Mohammadi Rose Powder (Qyzl fool): about three tablespoons
Cardamom: about a tablespoon of the blank
Ginger: about one-quarter to one-half tablespoons
Cinnamon half teaspoon (per the dessert contrary, the amount of cinnamon should not, because it is bitter and black color)
Some water to soak the string Khtayy
Mohammadi Rose Powder (Qyzl trick) to pour onto the field Khtayy: Half to one tablespoon
Value of syrup (syrup level is arbitrary)
Sugar: three glasses (glasses are used, known as the cup is 175 ml Indonesia)
Water: three to three and a half cups (cup used as a glass of Indonesia, which is 175 ml)
Accessories (optional): A few drops (not too much rosewater)
(If the amount of syrup was low, we can again see some provision).
Before preparing:
Rose powder, cardamom, cinnamon and ginger are mixed together.
Directions:
1 - sugar and water, heat water and sugar to a boil and let it thicken slightly. If you would like to add the rose water. If the concentration is low and the juice is loose sense, discipline Khtayy softer and the syrup is thick, dry Khtayy field will be.
So if you like drier or softer, than it can adjust the amount of syrup. I would like a little exercise, so the syrup little "diluted" we.
2 - into the pan, pour the butter over medium heat and let melt. We carefully Njvshd butter flavor is not spicy. Water is only slowly.
3 - Then going to pour melted butter in a pot. At the bottom of the pan, some butter remain, its level is not too low, not too high.
4 - The string Khtayy half (250 grams) slowly into the bottom Chynym, try to be consistent with a small hand press to be more consistent and smooth.
5 - Then we wet it with some water. Not too wet, not too dry stay. After getting wet, sticky conditions will Khtayy field.
(Note that the bottom layer is not too wet, the top layer will be a little wet, too wet, it may cause the bottom layer is typical.)
6 - After the half nuts on Pashym.
7 - After Pashym spices on it and then throw the other half of the nuts.
8 - the other half Khtayy string (250 g final) and put a little pressure on it will be smooth.
9 - then a little water on it Pashym.
10 - After Pashym rose on it.
11 - The Korea with the help of a perforated skimmer Khtayy throw on the field.
12 - The edge of a spoon, Khtayy field located at the sides of the pan and press down slightly.
13 - Then put in the oven to cook good and hot. I was in the oven (pre-heated), heated to 170 degrees for about thirty-five minutes put. Temperature ovens are different strike together carefully.
14 - Then, Major Khtayy little browning and its height will be lower and more consistent.
15 - After we got out of the oven and bake Khtayy strings, while "Hot Khtayy string" is "warm beer" grow up going to pour and let it cook and let stand for several hours, until syrup is absorbed .
It is night.
16 - then it is returned to the container (or the bottom of the pan and the pan can be high, depending on your interests) and section heading. Hitting is cutting it a little harder (because the procedure is slightly Crispy mode) and requires a little patience.
Then it rose a little powder and chopped walnuts, and served to Pashym.
Khtayy field in the microwave oven can also be made but better.
Reference:http://Tabriz.irib.ir/
