Recipe of a local Iranian sweet called Joz-Ghand First of all we peel the hull of plums. Then we put them in front of the sun's light so it's heat make the fruits dry. We wait for 3 or maximum 4 days.

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Saeed Gharaati

Recipe of a local Iranian sweet called Joz-Ghand First of all we peel the hull of plums. Then we put them in front of the sun's light so it's heat make the fruits dry. We wait for 3 or maximum 4 days. Inside the fruits are still smooth and flabby. We make a small hole at top of it. After that we admit a little press on it so the flabby fiber inside it comes out. Next we put our smallest finger inside the plums in order to clean and empty if there is any extra fiber inside and to give a good and fresh shape to plums because they were wizened and dried up. Apart from this, we make a powder mixture which contains sugar, almonds and cardamoms. We fill the empty plums with the powder mixture and when they are loaded we make the hole a little wet so it helps to close the hole and because of it's sugar the hulls sticks to each other and makes the hole close. At last we press the fruits to give them a flat and wide shape. We put them on basckets and wait till they are completely dry.

15 de jan de 2015 06:10

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Recipe of a local Iranian sweet called Joz-Ghand

First of all we peel the hull of plums. You can just say "peel the plums." We would say "skin" not 'hull'. Then we put them in front of under the sun's light sunlight so it's the heat makes the fruits dry. We wait for 3 or maximum 4 days. Inside the fruits are is still smooth and flabby. I think 'soft' is better here than 'flabby'? We make a small hole at in the top of it. After that we admit a little press on it lightly so the flabby fiber inside it comes out. Next we put our smallest finger inside the plums in order to clean and empty if there is any extra fiber inside and to give a good and fresh shape to the plums because they were wizened and dried up. Apart from this Seperately, we make a powder mixture which contains sugar, almonds and cardamoms. We fill the empty plums with the powder mixture and when they are loaded full we make the hole a little wet wet the hole so it which helps to close the hole it and because of it's the sugar, the hulls sticks to each other and makes the hole close. At last Lastly/Finally, we press the fruits to give them a flat and wide shape. We put them on in basckets and wait till they are completely dry.