Eid Mobarak! Today is Eid al Fitr and Reshteh Khoshkar is a crispy sweet specialty from Gilan in northern Iran, which is prepared for the sugar feast. The dough (Reshteh) is traditionally prepared from rice flour with water and filled with a mixture (Khoshkar) of walnuts, cinnamon, cardamom, and powdered sugar. The tricky part of these pastries is not the folding- method but the piping method. The dough is poured into a mold, then piped into a pan in a mesh pattern. The folding method is easy with this pastry, form them into packets and press the sides firmly. This dessert has warm properties and is very popular for preparation during Ramadan. Ramadan is this year from 22.03 to 21.04.23 and ends with a big celebration, namely Eid also known as Eid-al-Fitr. The homemade Reshteh Khoshkar – Gluten Free Sweet Pastries رشته خوشکار can be enjoyed not only during Ramadan, meantime they are available all year round.
VARIATIONS OF RESHTEH KHOSHKAR
For this recipe, you need a specific Reshteh Khoshkar mold either order it here or use this or this squeeze bottle*. Instead of the classic walnut filling, you can stuff Reshteh Khoshkar with coconut flakes, ground pistachios, almonds, or hazelnuts. The spices can also vary from family to family, and you can replace them with nutmeg, ginger, or others. Most people prepare them with a mixture of wheat and rice flour, using 200 g of wheat flour and 100 g of rice flour. I have prepared both versions of a gluten-free recipe, using only rice flour and a mix of wheat and rice flour.
We also have a version prepared with milk and rose water. To make it, use 300 ml of milk and 100 ml of rose water instead of water. The pastry is also often prepared unfilled and is called Reshteh. Khoshkar refers to dry nut filling. Traditionally, they are made with syrup, which makes them sticky. Nowadays, they are often prepared without syrup to save calories. Be sure to make them in a coated pan. If you use a stainless steel pan, they would stick to it and fail.
THE CULINARY WORLD TOUR AROUND THE WORLD IN DUMPLINGS
This month, some bloggers will go on a Culinary World Tour focused on dumplings from All over the world. Dumplings are delicate, bite-sized treats with different fillings wrapped in a thin layer of dough. They can be both savory and sweet and may be boiled, steamed, and fried. Find my savory dumpling recipes, for example, Ukrainian Chebureki, Samosa Bandari, Sigara Börek with spinach and feta, or my Kelaneh – Stuffed Lavash Bread from the Pan. For Volkermampft’s culinary world tour, I prepared a dumpling with a sweet filling.
All over the world, you can find stuffed dumplings, and every country loves its version. Starting with mini dumplings Mantis from Turkey to their opposite the big Empanadas from Spain, you find Raviolis from Italy, Maultaschen from Germany, and Pirrogen from Poland on board. We have an international selection, so I am sure you will find some that suit your tastes. Until the end of the month, we will add some more recipes (German). Please check back from time to time; I will add them here.
Petra aka Cascabel von Chili und Ciabatta mit Empanadas de morocho aus Ecuador Britta von Brittas Kochbuch mit Pizza Calzone oder die größte Teigtasche der Welt Wilma von Pane-Bistecca mit Usbekische Manti
Sandra von Tracks and the City mit Toasted Ravioli aus St. Lous
Friederike von Fliederbaum mit „Lammnudel“ – Teigtaschen mit Lamm wie in Kärnten
Wilma von Pane-Bistecca mit Sheng Jian Bao
Susannne von magentratzerl mit Sambose Mash
Britta von Brittas Kochbuch mit Bolani aus Afghanistan
Gabi von USA kulinarisch mit Knishes aus New York
Jenny von Jenny is baking mit Empanadas mit Quittenpaste und Käse aus Mittelamerika
Michael von SalzigSüssLecker mit Vegetarischen Empanadas – einfach köstliche Teigtaschen
Regina von bistroglobal mit Schwäbische Maultaschen
Wilma von Pane-Bistecca mit Zwei verschieden gefuellte Ravioli
Anja von GoOnTravel mit Herzhafte Piroggen: Ein Klassiker der polnischen Küche
Edyta von mein-dolcevita mit Teigtaschen aus Karelien
INGREDIENTS RESHTEH KHOSHKAR
INGREDIENTS FOR THE FILLING
50 g powdered sugar
50 g walnuts*, ground
2 tbsp. Ceylon cinnamon*
1 tsp. cardamom*
INGREDIENTS FOR THE DOUGH
300 g rice flour*
1 pinch of salt
500 ml water
Some butter or oil for frying
INGREDIENTS SAFFRON SYRUP (optional)
125 ml water
125 g sugar
1 tbsp lemon juice
50 ml rose water*
1/2 tsp saffron threads*
INGREDIENTS TOPPING (optional)
depending on the filling with
10 g ground walnuts, pistachios* or coconut flakes*.
PREPARATION FILLING
Place all ingredients in a blender, and blend roughly or finely according to taste. Set aside.
PREPARATION OF DOUGH
Make quick, swishing motions to mix the flour and fluff it. Whisk in all ingredients until smooth. If there are lumps in your dough, strain through a sieve, or the nozzles may clog. The batter should not be too runny or too firm, more like a pancake batter. Let it stand for at least 1/2 hour.
Brush a coated pan with butter or oil and heat over medium heat. Once the pan is hot, scoop the batter into the mold with a scoop. Spread thin streams from the top to the bottom of the pan and then again from right to left. Its shape does not matter, as it may be oval, round, or square. The important thing is to create a thin, net-like dough with quite a few holes. Bake the dough lightly on this side so it is firm and holds together but is still shapeable. Remove from the pan and fold the sides to the center, fill with the stuffing, fold into a packet, and press the sides firmly. Brush the pan with butter or oil, and repeat until finished.
Heat the pan with oil and fry the Reshteh Koshkar on both sides until golden. Place on a plate lined with a kitchen towel.
PREPARATION SYRUP
Bring water, sugar and lemon juice to a boil and simmer for 5 – 10 minutes until syrupy. In the meantime, grind the saffron in a mortar. Add saffron and rose water at the end. Place the Reshteh Khoshkar in a flat container and drizzle with the syrup. The holes in the dough will allow the syrup to infuse the sweet dumpling. Top with the walnuts or pistachios and serve with a cup of hot Persian tea.
You can freeze it after filling it, take it out when needed, and fry it in a pan while still frozen.
BEFARMAYID!
Susan
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Reshteh Khoshkar – Gluten Free Sweet Pastry رشته خوشکار
Reshteh Khoshkar is a crispy sweet specialty from Gilan in northern Iran and prepared for sugar feast Eid al Fitr.
Ingredients
INGREDIENTS RESHTEH KHOSHKAR
INGREDIENTS FOR THE FILLING
- 7 tbsp powdered sugar6 tbsp. walnuts*, ground2 tbsp. Ceylon cinnamon*1 tsp. cardamom*
- 6 tbsp walnuts ground
- 2 tbsp Ceylon cinnamon
- 1 tsp cardamom
INGREDIENTS FOR THE DOUGH
- 300 g rice flour*1 pinch of salt400 ml waterSome butter or oil for frying
- 1 pinch of salt
- 400 ml water
- butter or oil for frying
INGREDIENTS SAFFRON SYRUP (optional)
- 125 ml water
- 125 g sugar
- 1 tbsp lemon juice
- 50 ml rose water
- 1/2 tsp saffron threads
INGREDIENTS TOPPING (optional)
- depending on the filling
- 10 g ground walnuts, pistachios or coconut flakes
Instructions
PREPARATION FILLING
-
Place all ingredients in a blender, and blend roughly or finely according to taste. Set aside.
PREPARATION OF DOUGH
-
Make quick, swishing motions to mix the flour and fluff it.
-
Whisk the flour to mix and then whisk in all ingredients until smooth. If there are lumps in your dough, strain through a sieve, or the nozzles may clog. The batter should not be too runny or too firm, more like a pancake batter.
-
Let it stand for at least 1/2 hour.
-
Brush a coated pan with butter or oil and heat over medium heat. Once the pan is hot, scoop the batter into the mold with a scoop. Spread thin streams from the top to the bottom of the pan and then again from right to left. Its shape does not matter, as it may be oval, round, or square. The important thing is to create a thin, net-like dough with quite a few holes.
-
Bake the dough lightly on this side so it is firm and holds together but is still shapeable.
-
Remove from the pan and fold the sides to the center, fill with the stuffing, fold into a packet, and press the sides firmly.
-
Brush the pan with butter or oil, and repeat until finished.
-
Heat the pan with oil and fry the Reshteh Koshkar on both sides until golden. Place on a plate lined with a kitchen towel.
-
Place on a plate lined with a kitchen towel.
PREPARATION SYRUP
-
Bring water and sugar to a boil and simmer for 5 – 10 minutes until syrupy.
-
In the meantime, grind the saffron in a mortar.
-
Add saffron and rose water at the end.
-
Place the Reshteh Khoshkar in a flat container and drizzle with the syrup. The holes in the dough will allow the syrup to infuse the sweet dumpling.
-
Top with the walnuts or pistachios and serve with a cup of hot Persian tea.
Recipe Notes
You can freeze it after filling it, take it out when needed, and fry it in a pan while still frozen.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥