recipe for Rice Sweets with Iranian saffron

This delicious and fragrant sweet called rice sweet with Iranian saffron is a delicious Iranian sweet that is cooked as follows. Follow the continuation of this cooking article in the cooking section of rowhanisaffron site. Rice sweet is a simple, light and delicious sweet that can be baked in different flavors and in different molds and shapes at home and with it to entertain Eid guests. It is relatively easy to bake sweets such as rice cakes, fluffy cakes or baklava at home. The aroma of these sweets is often due to the presence of rose and sometimes cardamom powder in them.

ingredients :

Powdered sugar = 70 grams
Butter = 125 grams
Wheat flour = 60 grams
Rice flour = 190 grams
rosewater = 2 soupspons
saffron mixed with hot water = 1 soupspons
Cocoa powder = 1 soupspons
Sugar = 1 soupspons
Egg yolk = 1 pcs
Egg whites = 1/2 pcs

Instruction :

Step 1: Mix the powdered sugar with the melted butter. Be sure to sift the powdered sugar to make the mixture smooth. Often some powdered sugar is pelleted and needs to be sifted.

Step 2: Add egg yolk and rose to the mixture and mix well. Add the egg whites and stir the mixture until smooth.

Step 3: Sift the wheat flour and add it to the ingredients until it is completely homogeneous.

Step 4: Now sift the rice flour and add it to the ingredients and after the mixture hardens, knead it by hand. If the dough sticks to your hands and does not come off easily, add some more flour.

Step 5: Dissolve the cocoa powder in a small amount of boiling water and add sugar to it and stir.

Step 6: Divide the dough into 3 equal parts. Add brewed saffron to one part and knead. Add the cocoa powder mixture you prepared in step 6 to the other part and knead. You do not need to add material to the last part.

Step 7: Cover all three containers with plastic, well so that no air enters and the dough does not dry, then put them in the refrigerator and let them rest for 24 hours. Be careful if the dough dries, your rice cake will crack.

Step 8: When you take them out of the fridge, let your rice dough soften for 15 to 30 minutes. Because the butter in them hardens during the 24 hours they have been in the refrigerator and needs to be softened.

Step 9: Separate the small balls from the dough and flatten them to a thickness of 3 to 5 cm. Then shape your dough into pastry molds or seals and decorate it. Sprinkle some portulaca oleracea seeds on each rice cake.

Step 10: Preheat the oven to 180 degrees and put the sweets in the oven for ten to twelve minutes. Your rice cake is ready. With this recipe, you will have about 25 to 30 pieces of rice sweets.

Important Notes :
If you want to use the microwave instead of the oven to bake rice cakes, follow this recipe:
Microwave preheating can be done with the convection switch at a temperature of 180 ° C.
Place the pastry dish on a special tripod in the microwave and let it cook for 15 to 20 minutes at a temperature of 180 ° C and a power of 20% and their color will be slightly golden.

recipe for Rice Sweets with Iranian saffron