For the final day of recipes from Asian countries, I picked a delicious sweet from Iran. I also came across this sweet in Turkish cuisine, and there are some variations in the recipes available online. I chose to make the simplest one. Made entirely of almond flour and sugar, this one was somewhat like halwa in texture. I made a small batch and ended with nine squares of loz. Usually store bought almond flour is used for preparation and when combined with saffron, loz tends to be golden yellow in hue. But I used my home made almond flour which I grind with the skin. So the colour is darker and looks so much like our paal kova or milk cake.
To get to the correct consistency, you need to cook the sugar until thick. I think I added the almond flour early and so my mix was thinner. So I had to cook it again until it became thicker. But still I didn’t get the consistency which was shown in the original recipe. But after refrigeration I was able to slice it up into squares, but they were so soft. I just tasted a bit of the sweet which stuck to the spatula and I loved the taste. I sent the entire batch with hubby for his colleagues.
Recipe Source: Aashpazi
Almond Flour – 140 gm
Sugar – 100 gm
Water – 1/3 cup + 2 tbs
Saffron – A pinch
Cardamom Powder – 1/4 tsp
Mix together saffron and 2 tbs hot water.
Cover and set aside for 20 minutes.
In a pan mix together 100 gm of sugar and 1/3 cup of water.
Bring it to boil.
Set flame medium and let the syrup boil until it is thick and bubbly.
Add the saffron water and cardamom powder and cook for a minute.
Remove from flame and add the almond flour.
Keep mixing until the mixture become thick.
Line a tin with cling film and pour the mixture into it.
Cover and allow it to cool completely.
Remove from the tin and slice it up into squares or diamonds.