Go Back
Print
Reshteh Khoshkar – Gluten Free Sweet Pastry رشته خوشکار

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.

Course afternoon tea, Cookies, dumpling, pancakes, ramadan
Cuisine gilan, iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Reshteh Khoshkar – Gluten Free Sweet Pastry رشته خوشکار
Prep Time 5 minutes
Cook Time 20 minutes
Servings 15 pieces
Author Labsalliebe

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

  1. Place all ingredients in a blender, and blend roughly or finely according to taste. Set aside.

PREPARATION OF DOUGH

  1. Make quick, swishing motions to mix the flour and fluff it.

  2. 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.

  3. Let it stand for at least 1/2 hour.

  4. 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.

  5. Bake the dough lightly on this side so it is firm and holds together but is still shapeable.

  6. Remove from the pan and fold the sides to the center, fill with the stuffing, fold into a packet, and press the sides firmly.

  7. Brush the pan with butter or oil, and repeat until finished.

  8. Heat the pan with oil and fry the Reshteh Koshkar on both sides until golden. Place on a plate lined with a kitchen towel.

  9. Place on a plate lined with a kitchen towel.

PREPARATION SYRUP

  1. Bring water and sugar to a boil and simmer for 5 – 10 minutes until syrupy.

  2. In the meantime, grind the saffron in a mortar.

  3. Add saffron and rose water at the end.

  4. 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.

  5. 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.