SWEETS

Best Nan Nokhodchi Recipe-Chikpea Cookies(Nowruz Eid Sweet)

Nowruz is almost 4 months away and I am waiting to bake my excellent nan-e nokhodchi. Baking chickpeas can only be done by Iranians and that’s it. I don’t look at foreign sites at all because they don’t have the experience of baking these authentic Iranian sweets.

Shrini nokhodchi a sweet for the 60s. A nostalgic sweet that reminds my peers of childhood sweet times and Eid nights and buying sweets and nuts on Eid night. I also suggest, that if you are looking for attractive and detailed recipes for Nowruz Eid sweets, be careful in choosing recipes from other websites.

I want to tell you about the history of chickpeas known as nan nokhodchi. Its story is sweet and beautiful like itself. Nan-e-nokhodchi,fuman cookies, and shirini keshmeshi are delicious Persian sweets.

It was the 1930s in the row of carpet sellers in the covered market of Qazvin, when you entered the first two or three shops you passed, you saw a small brown sweet shop, named Haj Mirzai Qazvini and his son.

My experience table:

My level of interest is from 1 to 10 10
The ease of cooking Hard
Served for Nowruz sweets
Suggest for Nowruz sweets
What is served with? Persian tea, and syrups

History of nan e nokhodchi:

History of nan nokhodchi

The heat of the sweet oven caressed your face when you were near the door.  The smell and aroma of cardamom and saffron sweets in that direction was intoxicating.

At the time of Nowruz Eid,young and old,men and women from all over the city lined up in front of Haj Mirza’s shop.shirini nokhodchi along with samanu are Nowruz Eid Sweet and dessert.

Haji had placed four chairs and a small wooden table in front of the door of the shop for the businessmen who wanted to relieve their fatigue with tea and fresh sweets at noon after lunch.

Imagine the pleasure of a fresh Lahijan tea in a narrow-waisted glass with Haj Mirza’s hot sweets in the warm days of Eid and the end of the year and the shopping of Eid and the pleasant air of March in Qazvin.

Among all the sweets,a combination of excellent chickpea flour,sugar that was grinded and powdered with great effort,the aroma of pure Mashhad cardamom and saffron with its soft texture and delightful sweetness created what a taste in the mouth.

Since those years,nan nokhodchi has become one of the traditional sweets of Iran,which is now famous all over the world.Do you know that chickpea flour is only for Iran and no one in the world knows what it is? And if it is,it is from Iran and it is very expensive.

I say,don’t deprive yourself of this pure pleasure,make a tray full of love for yourself and your loved ones with our unique chickpea sweet recipe and enjoy it and pray to Haji Mirza.

Tell your children the story of the sweet and how to prepare the chickpea bread pastry and bake together with them so that they will have a happy memory of Nowruz Eid.

Nan nokhodchi,like Atabaki sweet is one of the products of Qazvin province and is perfectly suitable for Nowruz Eid.

Now it’s time to describe the recipe nan nokhodchi.So be with us.

Ingredient for nan nokhodchi:

Ingredient for noon nokhodchi

Powdered sugar  3.5 ounce
solid oil   3.5 ounce
chickpea flour  7 ounce
vanilla ¼ teaspoon saffron(sufficiently brewed) (as desired)
Green cardamom ½ teaspoon

How to cook nan-e nokhodchi ?

How to cook nan-e nokhodchi

Instruction :

 

step1.mixing oil and powdered sugar

noon nokhodchi step 1

To prepare homemade nan nokhodchi,first we sift powdered sugar and pour it in a bowl and add solid oil to it and mix well and knead until it looks like cream and then add chickpea flour little by little.

step2.Resting the nan nokhodchi dough:

nan nokhodchi dough

Next,we knead the ingredients until the ingredients become cohesive and the dough becomes brittle.As we are kneading the dough,we add cardamom along with vanilla and saffron.We put the well-kneaded dough in a plastic bag and put it in the refrigerator for 6 to 24 hours to rest well.

step3.Cutting homemade nan nokhodchi:

Cutting homemade nan nokhodchi

Then we turn on the oven to heat it up and place the dough on the kitchen board or a flat surface and roll it with a rolling pin until it is smooth and uniform.  We try the molds with which we want to mold the sweets on the dough.

Because the thickness of the dough should be the size of the molds and if we see that the thickness of the dough is more,we roll it again with a rolling pin so that it becomes more open and reaches the desired thickness.We mold all the dough and take out the oven tray.

step4.baking nan nokhodchi:

baking nan nokhodchi

Then we put oil paper on the bottom and put the molded cookies in a tray and (if you want to make the cookies more beautiful,put some pistachio slices on them) put them in the middle of the oven and set the oven to 170 degrees Celsius.Let your cookies cook for 15 to 20 minutes.

step5.Of course,you should pay attention that this time is not fixed and you should constantly visit the sweets so that they don’t burn.At the end,when nan nokhodchi are ready,we take the tray out of the oven.

And we wait until they cool completely,because when the sweets are hot,they are very fragile and crunchy, and they crumble at the slightest touch,thereby spoiling their appearance.After the sweets cool down,put them in the desired container and enjoy.

How to prepare noon nokhodchi without oven:

noon nokhodchi without oven

If you don’t have an oven available,don’t worry,you can use a double-sided pan or put the pot on the flame spreader and leave the pot to heat up,then put a sieve inside the pot as a tripod and put the sweets in a plate and place it on a tripod and place it on the lid of the steamer pot for 25 to 30 minutes until the pastry is cooked.

Notes for nan nokhodchi:

Notes for nan nokhodchi

  • If I want to tell you about cooking noon nokhodchi, it is better to use high quality chickpea flour.
  • Usually,there are two types of chickpea flour in the market,ordinary chickpea flour and two types of chickpea flour,which is darker in color and has a darker color after cooking.
  • The higher the purity of the nan-e nokhodchi,the crispier and more fragile it is,and you can add a little white flour to make it more cohesive.
  • Try to prepare cardamom powder yourself at home and make green cardamom into powder.
  • Use thick brewed saffron,pistachio powder and pistachio slices to decorate this sweet.
  • The longer the dough rests,the more delicious it will be.
  • The three main characteristics of baking nan nokhodchi are that its aroma reaches your nose.The bottom of nan e nokhodchi should be very little brown and not sticky.At the end of cooking,cut one of nan e nokhodchi in half with a knife to ensure that it is fully cooked.
  • If the pastry is not consistent and cracks,pass it through the meat grinder once until it becomes soft.
  • Make sure that nan nokhodchi must be completely cold and then remove from the tray,if you remove it while it is hot,it will turn into powder.
  • nan-e nokhodchi is better not to use an oven tray to prepare this cookie because it darkens the bottom of them.

Related: Nan Panjereh Recipe | Persian Rosette Pastry 

What Is Chickpea Flour?

What is chickpea flour made of? It’s made from ground garbanzo beans (aka chickpeas).

Garbanzo beans belong to the class of high-fiber foods called legumes or pulses, which also includes beans, lentils and green peas.

Chickpea flour — which is also called gram flour, garbanzo bean flour or traditionally besan — is popular in many countries, especially in Asia and the Middle East. For example, it’s considered a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.

The health benefits of legume consumption have received rising interest from researchers, and their consumption and production extend worldwide.

sourced: https://draxe.com/

FAQ shirini nokhodchi:

FAQ shirini nokhodchi

1.How many calories are there in nan nokhodchi?

3.5 ounce of nan-e nokhodchi have 468 calories.

2.How to make homemade chickpea flour?

Pour chickpeas in a coffee or spice grinder or high-speed blender and grind them into a fine powder.

3.Is chickpea flour high in sugar?

1cup of nan-e nokhodchi contains 350 calories and most of those calories come from carbohydrate.

4. Can chickpea bread be made vegan?
Yes, it can be prepared and enjoyed without gluten and with vegan oils.

5. Why do my nan-e-nokhodchi keep breaking?
There are various reasons, including the long cooking time or not observing the cooling time after cooking.

6. What does nan-e-nokhodchi taste like?

A great and very light taste of chickpea flour and butter and the unique taste of cardamom. It’s super light and crumbly and almost melts in your mouth.

7. long does it take to cook nan-e-nokhodchi from scratch?

The cooking time is approximately 20 minutes, but it takes approximately 24 hours for the preparation and resting time of the dough until the pastry cools down after baking.

8. Can nan nokhodchi be frozen for later use?

Yes, you can freeze baked cookies. Of course, after the nan nokhodchi are cooked, they are packed in special plastic containers and used for months.

Related: Haji Badam Recipe”Persian Almond Cookies”

Did you like recipe for shirini nokhodchi?

  • If you have experience eating nan-e-nokhodchi,please say your comment.
  • If you are looking for vegetarian food,I suggest you nan e nokhodchi.
  • You can ask me questions about nan nokhodchi in the comments.I will answer your questions as soon as possible.
  • if you make nan-e-nokhodchi and love the taste of it,please share your pic with us in @meals cook facebook & mail.

 

please rate us

User Rating: 4.6 ( 1 votes)

Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button