Delicious No-Bake Pastry Perfect for Nowruz and Iftar Table / 2 Methods for Making Barashtok Pastry

Barashtok Pastry Recipe
Step 1: Toast the flour
To make simple Barashtok, first toast the white flour over low heat until the raw smell disappears and its color changes slightly.

After toasting the white flour, add the chickpea flour and continue to toast both flours until they release a pleasant aroma.

Step 2: Add the butter
Add the melted butter to the flour mixture and stir well to combine the ingredients evenly.

Make sure to use enough butter and do not substitute it with oil, as this will cause the pastry to lose its texture when refrigerated.

Step 3: Add cardamom, cinnamon, rose water, and powdered sugar
While stirring the mixture, gradually add the cardamom powder, cinnamon, rose water, and powdered sugar, continuing to stir until the mixture is smooth and cohesive.

Step 4: Pour the mixture into the mold
To shape the Barashtok, quickly pour the mixture into your chosen molds or, using a piping bag, create different shapes.

Step 5: Refrigerate the mixture
Finally, place the mold in the refrigerator for two hours to set and become firm, making it easier to cut.

Ingredients for Chocolate Barashtok

• Chickpea flour: 130 grams

• Powdered sugar: 50 grams

• Butter: 80 grams

• Cardamom powder: 1 tablespoon

• Chocolate: 50 grams

• Liquid oil: 1 tablespoon (if needed)

How to make Chocolate Barashtok:
To make this delicious variation, first melt the chopped chocolate using the double boiler method. If necessary, add a small amount of oil to make it smoother.

Next, pour the melted chocolate into a piping bag and pipe a thin layer into a silicone mold. After removing the excess air, refrigerate the mold until the chocolate layer hardens.

Meanwhile, sift the chickpea flour and toast it over low heat for 15 minutes to remove the raw smell.

Then, melt the butter in the same pan and add the toasted chickpea flour, stirring to combine. Remove from heat and add the sifted powdered sugar and cardamom, mixing well.

While the mixture is still warm, pour it over the hardened chocolate layer and press it down with the back of a spoon. Refrigerate the mold for one hour to allow it to fully set. Once hardened, the pastries can be easily removed from the mold.

Tips and Tricks for Making Barashtok:
Here are some important tips for making Barashtok:

✅It's best to use a silicone mold for Barashtok, as it makes removing the pastries much easier.

✅You can add chopped walnuts inside the Barashtok for extra texture.

✅If desired, replace some of the chickpea flour with wheat flour (e.g., one-third of the chickpea flour), but make sure to toast both flours separately, as they require different toasting times.

✅Using freshly ground chickpea flour and cardamom will enhance the flavor of your Barashtok.

✅Having different shaped molds will allow you to create a variety of Barashtok shapes.

✅You can top the chocolate layer with chopped pistachios or almonds and refrigerate it for half an hour to set.

✅You may add a tablespoon of cocoa powder to the mixture to influence both the color and taste of the pastry.

✅To fill a piping bag easily, place the bag in a cup and fold the edges over, then fill the bag with the mixture using a spatula.

✅Store the Barashtok in an airtight container in the refrigerator to preserve its texture and quality. Exposure to air or room temperature will alter its texture and cause it to spoil.

✅For a visually appealing and flavorful two-tone Barashtok, use both dark and white chocolate.