These are such a treat! Easy, tasty and pretty. We used to have two mulberry (sahtoot) trees in my house when I was a kid. I enjoyed making these while remembering the uncounted mulberries we used to eat.
I saw these mulberry sweets in the book "Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij. Also, a recipe of these appeared in Los Angeles Magazine from the blog My Persian Kitchen. The detailed step-by-step instructions can be found on the blog. I made couple of changes in the recipe. I decided to use almond meal instead of the almonds in the recipe to decrease one step :)
Ingredients:
1 cup + 2 tablespoon almond flour/meal (Use the meal that is prepared after peeling off the almonds, you can also use dry almonds and prepare the almond meal in a food processor. I like the JK Gourmet Almond Flour which I buy through Amazon)
1 cup confectioners sugar (Use 3/4 cup if you don't have very sweet tooth)
1/2 tsp cardamom powder
2 tablespoon rose water (If you are using 3/4 cup of confectioners sugar, only add 1.5 tablespoon of rose water to begin with and add more if desired)
1/4 cup granular sugar
Slivered pistachios ~ 30 pieces
- Mix almond meal, confections sugar and cardamom powder. Add rose water and pulse couple of times in a blender until mixture comes together. The mixture shouldn't be too dry or too sticky. If you find it sticky, you can add an extra tablespoon of almond meal.
- Take a small portion from the mixture and roll the mixture in to conical shape with hand and taper at the end as shown in the picture to give mulberry shape. You can make almost 30 pieces from this mixture. Approximate length of the mulberry tut is about 1.5 inch.
- Now, roll each piece in the granular sugar and put a single slivered pistachio at the fat end of the mulberry tut.
- Wait couple of hours before eating them. They also taste great after a day.
