Samanu recipe
It can be said that samanu is one of the most delicious and famous Iranian dessert, and few people do not like this delicious dessert. I suggest that one time make this dessert and try it.
Ingredients
- 4 Cups Sangak bread flour
- 2.2 pound Wheat with skin
- 2 glasses Boiling water
- 4 glasses Lukewarm water
Instructions
- First, I put the whole wheat with the skin on it in a container full of water. I let it soak for 24 hours to 48 hours, depending on the type of wheat. I change the water of this wheat.
- After this, our wheat starts sprouting. Then, I drain the wheat and place it on a clean cloth. I have to visit this wheat and wet the cloth regularly.
- After two days, the roots of the wheat will come out, and it is ready to use. I put the wheat in the tray, and every once in a while, I wet the wheat with the spray.Be careful not to collect water between the wheat and the tray; this will cause the wheat to sour. After two days, the wheat sprouts and turns green and is ready to use.
- Then, we cut the wheat into pieces by hand and wash them. We put them in a mixer or meat grinder and grind them.After that, I add water to this amount. I pass the wheat through a sieve and keep the wheat juice.After taking completely strained wheat juice, we add about 7 liters of water to the pot containing wheat juice.
- In this step, I mix wheat water and flour. I do this slowly and patiently so that the flour does not become balls. In the end, I have a smooth liquid without lumps of flour.
- At this stage, we put the ingredients in a large pot, put it on the heat, and start stirring for 1 and a half hours. The heat should be high enough to boil, and then I reduce the heat.
- After 4 hours of cooking, the samanu turns pale brown. There is still work to be done, and for another 4 hours, we have to heat the samanu and stir it so that the bottom of the semanu doesn’t burn.
- Little by little, our samanoo is getting ready and thickening. I add the almonds with skin to this.
- Almost 10 hours have passed since our cooking, and at this stage, we put a steamer or a cloth on the pot to let the samanoo brew. At this stage, I put it on a very low heat for half an hour.
- After almost 11 hours, my Samanu is ready to be served. I pour this into another and decorate it with almond kernels
