Step-by-step instruction for cooking Uzbek traditional sweet − Nishollo

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils provide similar texture and nutrition at a lower cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more vitamins and fiber.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be more expensive.

Carefully separate egg whites from yolks.

Whip the egg whites in a large capacity (20 liters) using a wooden whisk.

Grind licorice root and pour about 1 liter of water over it, simmer for 20 minutes, then cool and strain through cheesecloth.

Pour the cooled licorice liquid over the whipped egg whites and mix thoroughly.

In another saucepan, combine 3 liters of cold water with sugar and citric acid, cook on low heat without a lid for about 20 minutes, stirring constantly until you get a thick syrup.

Turn off the heat and cool the syrup.

Gradually add the cooled syrup to the whipped egg whites, continuing to beat until thick.

Put the finished Nishalda dessert in a bowl and cool for 15-20 minutes in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level: