NISHALLO

It is made for big celebrations, weddings and is widely requested. Nishallo is the foam homogenous mass, as white coloured dense sour cream 

Technology of nishallo preparation includes: preparation of sugar syup, churned up whites of eggs, solution of soap roots.

Sugar syrup with addition of citric acid is boiled to 65-70 % sugar content. Before the it's completion the vanilla is added or fruit essence and is cooled to the temperature about 30-40 C. 
In confectionery pot whites of eggs are separated and churned up to increasing of volume in 2-3 times. Whites are better churned up when it cooled.

For the preparation of the solution of soap root it is ground, boiled in water and cooled.

At jointing of separated components in churned up whites cooled sugar syrup and solution of soap roots are added at constant intensive mixing. Process will complete after receiving of homogenous substance, in which sugar syrup is not subsided and separated from churned up whites.

Nishallo is given in cosa, piala and deep vases. It should not be stored lingeringly.

1 kg of Nishallo - 5 glasses of granulated sugar, 4 whites of eggs, 20 gr. Of soap roots, Ѕ tea spoon of citric acid, vanilla or essence to taste. 

PASHMAK

Pashmak is made from sugar, flour, clarified fat, vinegar essence.

At first the dense caramel mass is made with 95-98 sugar content. Before the completion of caramel mass vinegar essence is added. Received substance is placed on the preliminary greased by fat and flour the metal table or marble desk, cut as the ropes and repeatedly stretched till forming white, thin threads. 
Received tufts of sugar threads are formed in rectangle forms, and exceed of flour is shaken.

Prepared pashmak has whit colour, and there are clear visible sugar threads. It will be stored in dry room at 10-15 days.

1 kg of prepared pashmak - 4.5 glasses of granulated sugar, 1.5 glasses of wheaten flour, 3 table spoons of clarified mutton fat, Ѕ tea spoon of vinegar essence. 

NABOT

Nabot is consist of large colourless sugar crystals, received by special technology. It is prepared from sugar syrup by receiving of oversaturated solution and enduring at certain time and constant temperature. 

Firstly pots are prepared, in which crystals shall grow. Inside the pot parallel bunches of white threads are pulled on and ends are attached to the walls of pot. 

In another pot sugar syrup is prepared, made to dense consistency with 95-98 sugar content. During it's preparation periodically is necessary to remove foam. Hot sugar syrup is poured carefully into specially prepared pot with threads, closed by lid and fabrics for warmth. In such condition syrup is preserved about 3-4 days.

Optimal room temperature for crystals' growing is 20-25 C. At this period crystals of sugar are appeared on threads and bottom of pot.

After crystallization remained syrup and crystals are placed in wooden sheets or trays for drying on the air.

Prepared nabot is stored in dry lodging, because of its firmness to the preservation. Remain sugar solution can be used repeatedly for preparation of nabot and other sweets.

Approximate proportion of sugar and water for the syrup : 20 glasses of granulated sugar - 7.5 glasses of water. 

PARVARDA

Parvarda one of the widely spread , firm to the preservation kinds of national sweets. It is made from sugar, wheaten flour, acid.

For Parvarda's preparation sugar syrup is boiled to dense caramel mass 90-95 % sugar content and citric acid addition. 

Prepared caramel mass is cooled slightly, crumpled and cut on ropes, which are stretched on the pound to receiving of white silk colour. These ropes (1-2 sm diameter) are rolled in flour and cut as pillows, or formed by special cutters.

Prepared Parvarda is rolled in flour, covered by clean white fabric and left for ripening on 2-3 days. It is placed on sieve and by intensive motions mixed till full removing of flour's remains.

Parvarda has white colour, dense slightly porous consistency. Will be better to store it in paper or linen bags in dry lodging.

Other name of this sweet is Pechak and it can be prepared as the nuts, balls, disks with different ingredients and extracts. Usually Parvarda with mint , added by fruit essence or pounded amber are made.

Kulcha -Parvarda is made in form of small tablets or fig with addition of pounded amber, which has burning taste.

1 kg of Parvarda - 5 glasses of granulated sugar, a tea spoon of citric acid, 0.5 glass of 0.5 glass of wheaten flour. At dividing of caramel mass for greasing of table is necessary a spoon of fat. 

ALMOND KANDOLAT 

It is consists of kernel of almond, rolled in sugar syrup with addition of small amount of flour.

Technology of preparation : sugar syrup is boiled to dense consistency (75-80 sugar content). Preliminary sorted the kernel of almond is scalded, peeled, dried and fried slightly. After that it is covered by sugar syrup. For this procedure the metal tray is filled by thin layer of cooled almond kernel. Tray with almond (further work is made by two men) is held over the fire shaking constantly. In this time the assistant pours kernel by thin stream of sugar syrup by small portions. Almond is covered by sugar syrup, which becomes gradually firm as white crystalline substance. 

During the icing products are rolled in flour 2-3 times.

Prepared Kandolat has lengthen form and hillock surface white coloured. 

1 kg of prepared Almond Kandolat - 4 glasses of granulated sugar, Ѕ tea spoon of citric acid, 4 glasses of almond, 1 glass of wheaten flour 

PEA KANDOLAT

It is made from local sorts of peas. Peas preliminary is sorted, carefully washed and dried. After that it is fried slightly in pot or on the sheet and cooled. The size of peas will be the same

Cooled, fried peas are placed on the round metal tray and spilled by prepared sugar syrup, shook the content over the open fire. Process is completed if all peas shall be covered by white crystalline. 

Prepared Pea Kandolat has round form and hillock surface, white coloured. 

1 kg of prepared Almond Kandolat - 4 glasses of granulated sugar, Ѕ tea spoon of citric acid, 4 glasses of peas, 1 glass of wheaten flour 

ALMOND IN SUGAR

It is consists of kernel of almond and caramel mass with addition of fruit essence., rolled in sugar syrup with addition of small amount of flour.

Kernel of almond is preliminary sorted, scalded and peeled. After almond is placed on trays or sheets by thin layer and fried slightly. 

Separately is prepared the sugar syrup with 80-85 sugar content. Before the completion of caramel mass boiling the vinegar essence. Hot sugar syrup is mixed with prepared almond by wooden spoon. Almond is covered by thin sugar shell. Such operation is repeated about 2-3 times, every time received semi-product is absorbed in new portion of caramel mass. 

The readiness is defined by increasing of volume of almond not less than a twice. The surface of almond becomes white and at intensive mixing - hillock.

1 kg of prepared Almond in sugar - 4 glasses of granulated sugar, Ѕ tea spoon of vinegar essence, 4 glasses of almond, some drops of fruit essence. 

GOZINAK WITH NUTS