Walnut trehalose

Directions

1. Before you begin, it’s important to note that the container you choose must be suitable for all of your ingredients. ≈ 3 min
2. It shouldn’t be changed during the preparation process. ≈ 3 min
3. I use a measuring cup for all of my ingredients. ≈ 3 min
4. For example, if you are using a measuring cup, you need to measure all the ingredients using the same cup. ≈ 3 min
5. This amount of ingredients is sufficient for 4 to 6 people. ≈ 3 min
6. Mix the starch with water until it dissolves. ≈ 3 min
7. Next, mix the rice flour with milk, then pour both mixtures together and pass them through a sieve. ≈ 3 min
8. It is best to prepare this corn cream in a cast iron or steel pot, so that it doesn’t stick to the sides and bottom. ≈ 3 min
9. The ideal temperature for preparing this dough is low, as it is necessary to completely remove moisture from the rice flour. ≈ 3 min
10. Do not increase the temperature, even if you think it will speed up the cooking process, as this will not result in the desired flavor. ≈ 3 min
11. If the dough needed to cook faster, we wouldn’t add as much milk and water. ⏱ ≈ 10 min
12. Pour the rice flour, cornstarch, and water into a pot, then place the pot on a low heat. ≈ 3 min
13. It is important to constantly stir the mixture, as otherwise, the rice flour and starch will quickly settle at the bottom of the pot and form a paste. ≈ 4 min
14. Therefore, it is important to exercise regularly. ≈ 4 min
15. Once the mixture has reached a certain consistency, we add the sugar and rose water, and continue to mix until it is completely thick. ≈ 4 min
16. Its consistency is ideal: not too liquid, not too thick, just the right consistency. ≈ 3 min
17. You know, like the egg whites you whisk to make a cake, they need to remain slightly moist. ≈ 4 min
18. In this case, once the stirring spoon has almost reached the bottom of the bowl, it’s ready. ≈ 4 min
19. I hope you can clearly see in the photo that some of the ingredients I added remain separate and haven’t mixed with the rest. ≈ 3 min
20. Remove the jam from the fire. ≈ 3 min
21. We divide the ingredients in half: one half is white, and the other half is filled with a very concentrated saffron, which will not affect the color of the water. ≈ 3 min
22. The container used to prepare “tarhulwa” must have edges. ≈ 3 min
23. First, immerse the container in cold water, then add the white ingredients. ⏱ ≈ 30 min
24. We can pour the yellow ingredients over the white ingredients, or divide them into two separate containers. ≈ 3 min
25. We can also decorate the top with pistachio powder or chopped pistachios. ≈ 2 min
26. Let it rest in the refrigerator for a few hours before serving. ⏱ ≈ 2 hr
27. First, we remove the tørhalwa from the container using a knife and cut it into pieces. ≈ 3 min
28. The cutting is easy, and then it can be removed from the container. ≈ 3 min
29. The traditional method involved preparing two types of plates: one white and one yellow. ≈ 3 min
30. Furthermore, during the sale, the two items were sold together at a fixed price. ≈ 3 min
31. If you missed noticing the formation of lumps during cooking, and some ingredients have settled at the bottom of the pot, empty everything into another container. ≈ 8 min
32. This will help to prevent scratching the cast iron or stainless steel container. ≈ 3 min
33. Next, use a stainless steel whisk to stir and break up any remaining clumps, then return the ingredients to the original pot. ≈ 4 min
34. Do not add milk or water to these ingredients, as it is no longer possible to guarantee that the result will be correct. ≈ 3 min