Hrisiese with nuts
Ingredients of Hrisiese with nuts
Three cups of medium coarse semolina. Two tablespoons of milk powder. Half a teaspoon of baking powder.
Half a cup of sugar; a quarter cup of melted obesity (can be replaced by butter).
one and half cup of water. Five tablespoons of cold diameter
. A cup of chopped pistachios for large pieces. Two tablespoons of cooking
Diameter of Hrisiese with nuts :
Two and a half cups of sugar. one and half cup of water. A quarter teaspoon of lemon acid powder or two tablespoons of natural lemon juice
How to prepare
Prepare the syrup by placing the water and sugar in a saucepan over the fire and stir well until the sugar dissolves, then add the citric acid and leave to boil for 2 minutes.
Boil pistachios in a saucepan with submerged water and leave for five minutes to boil, then drain. Mix the semolina, baking powder, milk and sugar in a large bowl.
Add the margarine and stir well to combine with the semolina.
then add 5 tablespoons of diameter and stir well until you have a sandy mixture.
Add water and gently stir with your fingertips until the ingredients just mix without over-stirring.
Paint the bottom and sides of the baking tray with tahini, then pour the mash mixture into it and spread it into an even layer.
Cover the mush with nylon paper well, then let it rest between six hours to the whole night at room temperature.
Remove the nylon paper and distribute the filtered pistachio on the face.
Cover the mush with another nylon paper and place a baking tray with a smaller diameter and gently squeeze.
Bake the mush in the preheated oven at 180 ° C for 20 minutes, divide it into squares or lozenges, return it to the oven with the grill on and leave it for 7 minutes to brown. Take the pistachio Hrisiese with nuts out of the oven and pour the cold diameter.