Nishalda
Description
The dish is prepared without unnecessary complications. Over many centuries, the traditions of making nisholda have not changed, and it is always made according to the classic recipe. The decoction of etmak gives the dessert numerous beneficial properties. In Uzbek families, several people prepare this dessert together, since it is very difficult to whip the egg mixture by hand. A special whisk and containers are required for such a quantity of egg whites. The ready dessert can now be served.
Instructions
- 1
Step 1
1. All the ingredients for nisholda are familiar, except for the etmak roots. They not only perfectly gel the finished dessert, but also possess healing properties. To prepare it, we will need a large container and a special whisking tool. In Uzbek cuisine, it's called a "chulchup." It's a long whisk that resembles a broom in appearance.
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Step 2
2. The benefit of this dessert is indicated by etmak. It can be replaced with agar-agar or gelatin, but then nishalda will not be a healthy dish, but just an ordinary dessert. The roots are cut into pieces, poured with one liter of water, and simmered over low heat for about 2 hours.
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Step 3
3. Now we need to beat the chicken egg whites. Prepare the above-described tool, chulchup, and begin.
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Step 4
4. The egg whites need to be carefully separated from the yolks so they can whip up properly. Traditionally, a large 20-liter container is used to whip 8 egg yolks. You can use a huge metal pot or a bucket.
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Step 5
5. Usually, in Uzbek cuisine, one person is responsible for whipping the egg whites, while another monitors the preparation of the syrup from etmak. Over time, they take turns.
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Step 6
6. While the egg whites are being beaten, pour the ready broth into a jar (you will get no more than 400 grams by the end of cooking). Strain it through gauze, cool it down, and store it in the refrigerator.
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Step 7
7. Now we need to prepare the sugar syrup: pour 2.5 liters of water into a saucepan and add the sugar. Simmer over low heat until the sugar syrup forms, stirring constantly. The key is to cook the syrup properly. In the language of "nisholdists," this is called "high." That means the syrup should run through as a thin stream between the space at the base of two spread fingers (this is how it's traditionally tested in the kitchen).
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Step 8
8. As soon as the syrup is ready, add exactly 7 pinches of citric acid. Then, after about 1.5 minutes, remove from heat and place the syrup in a cold place.
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Step 9
9. After thirty minutes of manual whipping, our protein mixture begins to noticeably thicken. Gradually pour in a bowl of etmak broth in a thin stream.
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Step 10
10. The mixture should be whipped until it reaches a thick foam consistency. In some families, nishalda has been passed down through generations, and they know the craft well. Many factors are crucial here: the finished nishalda should not separate over the course of several days, the syrup must be prepared correctly, and the egg whites must be properly separated.
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Step 11
11. When the whisk stands on its own in the whipped mixture without support, slowly pour in the syrup in a thin stream and continue beating.
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Step 12
12. A stretchy mixture should be obtained. The mixture should stick to the spatula. Place the prepared mixture in the refrigerator for 5 hours, stirring periodically with a spatula.
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Step 13
14. The finished dessert is consumed as is. Take it out of the refrigerator and enjoy while it's still cool. It's incredibly delicious!