Samanak is one of our very useful and ancient sweets that is very valuable and always gathers women together and keeps them happy and smiling at the beginning of spring. I hope you can use this method and get busy and entertained.
I would also like to explain that the method of preparing samanak takes a lot of time, especially if you put greens in your way. By eating samanak, you can revive the memories of your childhood and youth. Good luck.
How to prepare samanak?
ingredients
Four nuts with skin ........................... 200 grams
Wheat grain ...................................... One kilo
Peeled walnuts and pistachios ............. 200 grams for decoration
Wheat flour ......................................... 3 kg
The first step is to germinate the wheat:
First, clean the wheat thoroughly and wash it with cold water, then wet the wheat with some water so that it melts as much as a fingertip for 2 to 3 days. During this time, change the water several times until Sprouts appear in the wheat, then put them on a flat surface, pour fresh water and ice on it, and wait until the water is completely gone. Cover the wheat with a napkin and sprinkle a little water on the napkin once or twice a day. Make sure that not much water collects in the container under the wheat and only the wheat and the napkin are wet until the wheat stalks when the white wheat sprouts before When the stem is broken and the green of the stem is visible, praepare it for Samanak
The second step is to take wheat juice and cook Samanak
Sprinkle the germinated wheat twice from the meat grinder twice, then pour 6 to 8 glasses of warm milk on them or mix it with some water in a mixer, then pour it in a colander and blow it with your fist so that the wheat juice is completely removed from it with water. Mix the wheat in a flat bowl with two glasses of water and pull it out of the bowl again so that the remaining juice comes out of the wheat.
Pour the flour into a suitable pot that can hold it. Then add some water to the wheat juice so that you can completely dissolve the flour in it and the liquid is dilute and put the pot on the heat and continue to salt until the liquid comes to a boil and thickens. You should be careful that it does not get wet and the flour does not clump. Continue salting until the water is completely gone and it becomes halva and fry it a little like halva. Without adding oil and sugar because this halva is a natural sweet. has it. Then gradually pour some warm milk water into the halva and carefully (important step) salt well and stir until the clotted flours are completely dissolved.
Now, wash the four nuts with the skin and add it to the pot of Samanak and carefully stir it constantly until it thickens a little and becomes Samanak. Then put the kettle with a very low heat or inside the dash. If the kettle is small and fits in the dash, put it in. After an hour, the kettle is ready.
Make sure that the wheat is of good quality, healthy and fresh. Leaving the wheat for 2 to 3 days depends on the warmth and coldness of the air and the environment, and the season is very important. 2 days in heat is enough.
The material of the handkerchief must be cotton and not nylon, because the thread holds the moisture and the non-cotton piece dries sooner.
With the spray, you can spray water on the napkin until the whole napkin is evenly moistened
The germination time of the stem also varies depending on the heat and cold of the environment. Be careful that the green stem does not appear, otherwise the samanak will taste green and its sweetness will decrease.
Wheat syrup and warm milk must be thoroughly mixed to mix and not clot, Depending on the amount of samanak, the number of people who salt the samanak should be more, because it should be salted constantly, and it is not the job of one person to constantly salt it, and the samanak may settle.
Brewing semen helps to improve it and is an important step as long as the heat is very low.
Thanks.