Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 1/2 cup kashk (whey)
- 1/4 cup sugar
- 1/4 cup raisins
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Oven
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Add the vegetable oil, warm water, kashk, and sugar and mix until a dough forms.
4. Knead the dough for 5 minutes, then add the raisins and knead for an additional 2 minutes.
5. Roll out the dough on a lightly floured surface until it is about 1/4 inch thick.
6. Cut the dough into circles using a biscuit cutter or the rim of a glass.
7. Place the circles on a greased baking sheet and bake for 15-20 minutes, or until golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 350°F
Serving Size: Makes 12-15 Gulha-e-Kashk
Nutritional Information:
Calories: 150
Fat: 7g
Carbohydrates: 19g
Protein: 3g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- The dough can be flavored with cardamom, cinnamon, or nutmeg.
- The dough can be filled with a sweet or savory filling, such as jam, cheese, or nuts.
Tips and Tricks:
- The dough can be refrigerated for up to 1 day before rolling and baking.
- The dough can be frozen for up to 3 months.
Storage Instructions:
Gulha-e-Kashk can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Gulha-e-Kashk can be reheated in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
Gulha-e-Kashk can be served with a dollop of yogurt or a drizzle of honey.
Garnishes:
Gulha-e-Kashk can be garnished with chopped pistachios, shredded coconut, or chopped dates.
Pairings:
Gulha-e-Kashk can be paired with a cup of tea or a glass of milk.
Suggested Side Dishes:
Gulha-e-Kashk can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too sticky, add a bit more flour.
- If the dough is too dry, add a bit more water.
Food Safety Advice:
- Gulha-e-Kashk should be stored in an airtight container to prevent spoilage.
- Gulha-e-Kashk should be consumed within 5 days of baking.
Food History:
Gulha-e-Kashk is a traditional Persian pastry that has been enjoyed for centuries. It is believed to have originated in the city of Kashan, Iran.
Flavor Profiles:
Gulha-e-Kashk has a sweet and nutty flavor with hints of raisins and cardamom.
Serving Suggestions:
Gulha-e-Kashk can be served as a snack or dessert.
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Region: Afghanistan