Rahatul Holghoom recipe (Materials, steps and tips)

Rahatul Holghoom is a delicious Iranian pastry that your family will surely enjoy after making it. It is one of the easiest to make variety of homemade sweets, made with some sugar and coconut powder and other simple ingredients. Rahatul Holghoom is one of the original and traditional Iranian pastries and recipes and is easily prepared. This pastry is one of the famous souvenirs of Tabriz. The cooking time of this tasty dissert is about 40 minutes. Here I explain you what materials you need, what the steps are, and the additional tips based on different recipes.

Easy recipes for Rahatul Holghoom

Easy recipes for Rahatul Holghoom

In a suitable container, mix the water and starch until the starch dissolves completely in water and then wait for half an hour until the starch is completely deposited and settled in water. When the starch is deposited, gently remove the water in and add salt acid (hydrochloric acid), rose water (mire), and sugar. Next, place it on a gentle flame and stir constantly so that it won’t stick to the bottom of the pot. Then, when a hardened material is obtained, collect it in the middle of the pot. Sprinkle some flour on the floor of a flat container or into a tray and pour the food over it. Then flatten it about 1-1cm in diameter. Next, wait for it to cool. After cooling with a sharp knife, cut it into desired shapes and sizes and smear it with pistachio or coconut powder two rounds and arrange in the container you want.

😍 Ghormeh Sabzi

How to make Rahatul Holghoom

Raw materials for making Rahatul Holghoom:
250g sugar
Salt acid 1/2
Gelatin Powder 1 G
Wheat starch 1/2 cup
Cold water 1.5 cups
Oil 1 g
Coconut powder or coarse don sugar as much as necessary
Edible paint and essential oils as much as necessary

Additional recipes for Rahatul Holghoom

Additional recipes for Rahatul Holghoom

To make Rahatul Holghoom easily, we must first mix the wheat starch with water to dissolve. After dissolving the starch, add the sugar along with the gelatin powder as well as salt acid, and stir until the ingredients are mixed together. Put the mixed ingredients in a Teflon saucepan over the gas heat and stir constantly. Try not to use a large pot because its water steams early and the raw smell of starch remains. If the heat is high from the beginning it is ok, but if the material is thickened, we should reduce the heat. To improve the quality of work and the raw smell of starch, when the materials are thick, we have to paddle and fast. Once the sufficient concentration is obtained and the prepared materials are poured down from the spoon in pieces, you can add the oil and stir thoroughly to feed the ingredients. As soon as the oil is absorbed, remove the material from the heat, and stir it until it falls from the heat. After cooling by a funnel, slice it with pressure and then squeeze in coconut powder or powdered sugar. Note that if you use any edible color, you should also make the same fruit essential oil.

Home-made Rahatul Holghoom

Ingredients for 2 people
1 cup starch
1.5 cups water
Half a pint of rose water
1 cup sugar
Coconut powder
1 tablespoon butter or oil

Dissolve a pint of starch in 1.5 cups of cold water and then add a pint of sugar. Stir this set on a gentle flame until firming. In the last step, add the oil on the gas and mix until smooth. Pour over a suitable coconut dish and spread the mixture gently and smooth it, then pour the walnut or pistachio powder over it as desired. Stay in the fridge for an hour, then cut as desired.

Main Materials
Wheat starch 1/2 glass
Sugar (250 g) One and two-thirds of a pint
Gelatin Powder 1 tablespoon
Oil 1 tablespoon
Lemon Ink 1/2 teaspoon Water 1.5 Cup
Coconut powder to the required amount
Essential oils and edible paints to the required amount

😋 Fesenjan stew

How to prepare Rahatul Holghoom

How to prepare Rahatul Holghoom

Degree of hardness, Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Mix the wheat starch with cool water and stir until the starch dissolves in water, when well mixed, add the sugar, add the gelatin powder of the lemon, put on a gentle heat and stir constantly until the raw smell of starch is taken and thoroughly thickened.
When thickened and rotating, i.e. when we spill over with spoons, pour a piece of spoon, then add the oil and stir quickly until the oil feeds on the material, the oil should not be separated from the material.
After the heat remove it with the spoon. The material should be cooled to put in the coconut powder.
We can split our ingredients in two and use essential oils or food ranks that are two colors of our sweetness. Then when it’s cooled in a tray where we’d fattened or sprayed with coconut powder, we pour the ingredients and flatten it and put it in the fridge until 24 hours.
decorate it with pistachio and walnut slices and arrange in the pan after cooling.

Other Tips for Rahatul Holghoom
The pot is better to be Teflon, cast iron or copper. For up to three months, this pastry can be stored in a closed container in the refrigerator.

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