Shirini Nargile Recipe Easy

Shirini nargili is one of the most delicious and suitable Eid sweets. This sweet look very similar to walnut coockie. Of course, the color and taste of these two sweets are completely different. This delicious cookie is exactly like the confectionery cookies, because it is shiny, cracked and crispy on the surface, and the texture inside is soft and delicious and very suitable for parties. It is easy to prepare.

Only the (dagh zadan) may take some time, and nothing special. It is necessary to make sure that the liquid concentration of this sweet is not too hard when it cools, if it is hard, add a few spoons of egg white or if it is loose, add a little soft rice flour to it to reach the right consistency.

To see the complete and step-by-step tutorial on make shirini nargili, stay tuned to the meals cook site.

How to make shirini nargili? (Shirini nargili recipe)

Ingredients:

Egg white 150 grams

Coconut powder 150 grams

300 grams of sugar

Half a teaspoon of vanilla

1 tablespoon of fresh lime juice

Additional rice flour or egg white to adjust consistency if needed

Pistachio powder for decoration

Instruction:

1.To prepare Persian Coconut Cookies, we need high-fat coconut powder, which we must buy from reliable confectioners. Also, the heaviness of coconut compared to its volume indicates its high fat content. At the beginning of work we pour sugar into the food processor.

2.At this stage we add coconut powder and pour half of the egg white into the food processor and mix until the coconut is soft. Pour the ingredients into a bowl and add the rest of the egg whites to it.

3.Then mix thoroughly with a whisk. If we don’t have a food processor, we grind the ingredients twice with a meat grinder. Then we place the bowl of ingredients on the steam of the kettle and start dissolving the ingredients using the bain-marie method.

4.That is, we stir constantly until the sugar dissolves completely and the ingredients start to heat up. Of course the bowl is not directly connected to the hot water and is far away. In the following, we will not stop stirring and this step may take up to 30 minutes.

5.The ingredients should be hot but not boiling and the temperature of the ingredients should be such that when we put our finger into the sweet liquid, it should be hot, but not burn our hands, and we should be able to tolerate the heat. If we had a thermometer, the temperature would be 80 degrees.

6.We take the ingredients off the heat and add one tablespoon of fresh lime juice to it, then add half a teaspoon of vanilla and mix completely and let the ingredients rest at room temperature for at least 2 hours to cool.

7.After resting for two hours, we pour the ingredients completely cooled down and at ambient temperature into the pastry bag and make sure that the ingredients have the right concentration. At this stage, we turn on the oven at a temperature of 170 degrees Celsius until it is completely heated.

8.We keep the pastry bag vertical and pipe the candy liquid on the grease proof paper. We grease our hands a little and flatten the cookies completely, sprinkle some pistachio powder to decorate the cookies.

9.At this stage we cook for 30 minutes in the oven, which has been heated for 10 minutes, at a temperature of 170 degrees Celsius, until the pastry is golden around and on top. Note that we must be careful because coconut is very sensitive and burns quickly.

10.At this stage we set the oven temperature 10 degrees lower than usual. After baking the cookies and turning off the oven, let the cookies stay in the oven for five minutes and cool down a little. Then we take the tray out of the oven.

11.We slowly remove the sweets from the paper. And put it in a suitable dish. Be sure to store shirini nargili after cooling in a closed container in the refrigerator so that it remains soft and fresh and crackled and shiny.