Shirini Keshmeshi Recipe in 9 steps _ Meals Cook

The name of the shirini keshmeshi or raisin sweet reminds me of Eid Nowruz and its delicious sweets. All the delicious sweets are related to Nowruz Eid.

In this traditional ceremony, we make the best sweets in the world.Delicious and beautiful sweets to welcome guests in this ancient Eid.

Shirini keshmeshi is one of the old and delicious Persian sweets. This sweet is prepared from a combination of flour, sugar, raisins, eggs, butter, and vanilla. In Iran, it is prepared with the same recipe in most cities.

Persian raisin cookies a sweet and have a low amount of sugar, which is suitable for people who are on a diet.

Shirini keshmeshi Persian Cream Puffs and fuman cookie, nan nokhodchi, are delicious Persian sweets.

My experience table:

how to cook shirini keshmeshi?

Ingredients:

Instruction for shirini keshmeshi:

1. First we take out the butter and eggs from the refrigerator so that they are at the same temperature as the environment.

Next, we choose a large bowl and add butter along with powdered sugar and vanilla essence to the bowl and mix well with a mixer until they are uniform.

2. We should continue to mix the mixture of butter, powdered sugar, and vanilla essence until a creamy paste is obtained.

When mixing ingredients is finished we add the egg and mix the ingredients again until they are uniform.

3. At this stage we sift the flour twice then add it little by little to the other ingredients and while adding the flour, we mix the ingredients with a low-speed mixer.

Flour should be mixed with other ingredients only to the extent that they are uniform.

4. After the flour is mixed with the other ingredients and the pastry dough is ready, we must add raisins to the pastry dough.

For this purpose, we clean the raisins and separate their additions, then soak them in cold water for 20 minutes.

5. Then we add it to the pastry dough and mix very little until the raisins reach all the points of the dough.

It is better to turn on the oven at a temperature of 320 Fahrenheit 15 minutes before, so as not to wait for the oven to heat up when the pastry dough is ready.

6. Noon keshmeshi is one of the types of sweets that stick to the oven tray, so we should use greaseproof paper in the oven tray.

Of course, if greaseproof paper is not available, we can grease the baking tray with liquid oil or butter so that the cookies do not stick after baking.

7. After we have prepared the oven tray, we pour the pastry dough with a funnel or a spoon with a space on the oven tray.

When we pour the pastry into the tray with a funnel, it will be a little prominent and it will spread itself over time.

8. After placing all the dough on oil paper, place the tray in the oven for 10-15 minutes until the sweets are ready.  You don’t need to open and close the oven door to make sure the cookies are baked.

9. You can take them out of the oven when the edges of the cookies are golden. Because nan keshmeshi is fragile and may crumble, wait for the cookies to cool before assembling them. {Baking time and temperature are very important in this pastry.

First, you should start baking at 200 degrees Celsius for 5 minutes and then increase the temperature to 180 degrees Celsius until the edges of the pastries are golden. The baking is finished around the raisin pastry that turns golden.}

Notes for shirini keshmeshi:

Raisin cookies without greaseproof paper:

• Because raisin bread is one of the sweets that sticks to the bottom of the oven tray, it is recommended to use oil paper. If you don’t have parchment paper available, just grease the baking tray with oil or butter so that the cookies don’t stick to the baking tray.
• The time to take the raisin cookies out of the oven is when the edges of the cookies are golden. There is no need to keep the cookies in the oven longer, stop cooking when the edges of the cookies are golden.
• If you like your pastry to have a more crispy texture, do not beat the egg with the ingredients for more than a minute, but if you like a cakey texture, you can beat it longer.
• Be sure to clean the raisins well and wash them with water and let them dry completely so that they are clean. The reason for mixing the raisins with a little flour is so that all the raisins do not sink into the cake and do not stick. The bottom part of the cake and the top and middle parts.
• If the pastry has raisins, it makes the pastry more beautiful, and if the raisins fit completely and reach the bottom of the tray, they may burn during baking!
• With this recipe that I am telling you, the pastry does not puff up at all and has a crispy pastry texture.
• When the sweets are hot, do not touch them at all because they will be soft and chewy. Let them cool down.

FAQ for shirini keshmeshi:

1. How long take to prepare and bake shirini keshmeshi?

For preparing dough and ingredients we need at least 20 minutes and for baking this sweet we need 15 to 20 minutes.

2. Which city is the souvenir shirini keshmeshi?

Boroujerd souvenir is this sweet that is one of the types of dry and traditional Iranian sweets.

3. What is shirini keshmeshi made from?

This cookie is made from flour, egg, raisins, vanilla, and powdered sugar.

4. Can I freeze shirini keshmeshi?

Yes, you can store this sweet in the freezer for a month.

5. Can I make this cake without an oven?

Yes, with the help of a large pot and liquid oil, you can make raisin sweets in less than 15 minutes. But you should note that it is not as sweet and crispy as the one prepared in the oven.

6. What should I do so that the sweets do not dry quickly?

Store sweets in a closed container or cover them with cellophane.

7. Raisin sweets are usually served with what?

Raisin sweets are usually served with Iranian tea, coffee or syrup.

8. Is the price of raisin sweets usually expensive or cheap?

Usually, the price of raisin sweets is cheaper than other sweets because cheap raw materials are used in its production.