It is most likely that every year during Eid shopping, you also prepare Eid sweets from confectioners, but the good news is that this year you can easily prepare Eid sweets at home. Now, if your choice for baking homemade Eid sweets is chickpeas and you are a beginner, don’t worry at all. Maybe the way to prepare this sweet with its delicate texture and fine cracks on the top seems difficult at first glance, but you should know that there is no complicated recipe and you just need to observe a few feet of potting. In this case, the result of your work will be something like confectionary sweets and the fragrance that fills the house will be a seal of approval for your coding art. Now if you are ready, with How to make sweet peas And all its photos and fans, stay with us.
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Preparation time
60 to 90 minutes
cooking time
30 minutes
suitable for
25 to 30 people
degree of difficulty
average
Necessary ingredies for making homemade sweet peas
The basic ingredies for cooking this delicious and popular sweet are as described in the following table:
| Material type | amou | Description |
| chickpea flour | 250 grams | Sieve 2 to 3 times. |
| powdered sugar | 125 grams | Sieve once. |
| solid oil | 100 grams | |
| cardamom powder | 1 tablespoon |
Step-by-step tutorial on how to make chickpea sweets
Follow the steps below to prepare homemade chickpea cookies:
First step: First, sift the powdered sugar so that no coarse particles remain inside. Then put it together with solid oil in a deep bowl and mix it a little with a whisk so that the sugar powder is mixed with the oil.
Second step: Now beat the mixture of powdered sugar and oil with a mixer for 3 to 5 minutes uil a smooth and fluffy mixture is obtained. Of course, while stirring this mixture, add cardamom powder.
The third step: In the following How to make sweet peasPut the mixer aside and sift the chickpea flour that you have already sifted on the ingredies. Then mix the ingredies with a whisk.
Fourth step: Now put aside the whisk and start kneading the ingredies by hand. Kneading should coinue uil you reach a smooth and uniform dough.
Importa note: The amou of kneading the dough of this pastry is very importa and will have a great effect on its final quality. So if you wa to know if the amou of kneading the dough is enough or not, separate a small amou of the dough and make it io a ball by hand. If the dough does not crack, it means it is ready and there is no need to knead it further.
The fifth step: Next, wrap the dough in a nylon and let it rest at room temperature for at least 6 hours. Of course, if you have time and you wa your sweets to have a better texture and quality, you can come to the dough 48 hours later.
The sixth step: After resting the dough, turn on the oven and set its temperature to 175 degrees Celsius. Then remove the dough from the plastic and knead it again by hand. Next, place it on a flat surface that you have already sprinkled with flour and open it with a rolling pin to a diameter of 1 cm.
Importa note: A potter’s tip is that in order for the dough to crack less during molding and baking, you can put cellophane on the dough and then roll it out and flatten it.
The seveh step: Now you have to start molding the dough. The most famous molds are the 4-layer and 5-layer molds that you must have seen in pastry shops. To do this, gely dip the mold io the dough and take it out. Be aware that this dough is very soft and you have to be patie when molding.
Eighth step: Cover the oven tray with greaseproof paper and place the molded doughs inside the tray, keeping the right distance.
Nih step: Knead the dough that was added after molding, spread it with a rolling pin and mold uil the dough is finished.
Teh step: Place the tray coaining the sweets in the middle of the oven. It takes about 15 minutes for the cookies to cook. To make sure the cookies are cooked, check them and if you see that the color is getting under the cookies, you should turn off the oven heat.
Eleveh step: After baking the cookies, take the tray out of the oven, but you have to be patie to put them in the serving dish. Therefore, let the cookies stay in the oven tray at room temperature for about 3-4 hours to cool down a bit and set themselves.
Last step: After 3 to 4 hours, your delicious cookies are ready, take them out of the oven tray and put them in the desired coainer.
Importa pois and photo ovens for preparing chickpea sweets
If you wa your sweet peas to keep their shape and taste good, observe the following details:
- The recipe you read was a simple way to prepare chickpea cookies, but after spreading and molding the dough, you can decorate the cookies with various ingredies, such as pistachio powder, purslane seeds, almond powder, coconut powder, or rosehip powder, to make the cookies more attractive.
- The temperature of 175 degrees Celsius in the recipe is related to gas ovens, and in the case of electric ovens, the temperature should be 155 degrees Celsius.
- Do not turn on the oven fan while baking the chickpeas.
- Nhodchi sweet is one of the dry sweets with a long shelf life and can be stored in a closed coainer in the refrigerator for up to one year.
- When the cookies are cooling down, do not touch them and do not shake them, because hot cookies are very crispy and immediately turn io powder.
- It is not necessary to use 4-layer or 5-layer molds for this cake, but remember that anyway for How to make sweet peas Use small molds, as this cookie is crunchy and if it’s large, it’s likely to crumble in your hand when you pick it up.
- In some recipes, some saffron powder or cinnamon powder is mixed with cardamom, which is a matter of taste.
sweet chickpeas; Simple, but full of calculations!
You must have come to the conclusion by reading the above article How to make sweet peasis more than a simple combination of cardamom with powdered sugar and flour. For a professional cook, patience is the first word. This sweet, just like other types of Eid sweets, with all its simplicity, has its own accou and book; From sifting the flour several times to that long 6-hour rest that prepares the dough. Of course, in the end, the result will remove the fatigue from your body and will leave a sweet memory in the mind and taste of the guests.
Source: Digikala Mag
Why are my sweet peas so hard after baking?
The main reason is too little fat or too much kneading of the dough.
Is it possible to make sweet peas without solid oil?
Yes, but the candy becomes more fragile and crumbles faster.
How long does the sweet peas last in the refrigerator?
It can last up to one year in a closed coainer in the refrigerator, but to preserve the crispy texture and aroma of cardamom, it is better to store it in a dry and cool place outside the refrigerator and use it within a moh.
Why does the sweet chickpeas have a dry and sandy texture even though they are fully cooked?
Low oil or insufficie sifting of chickpea flour makes it not have the real sweetness and softness and gives a dry feeling in the mouth when eating.
