Candies

Afghan Qandakhaaj

By
Afghan Qandakhaaj
Crystalline Afghan Qandakhaaj, a traditional honey-based candy with pistachios and almonds.

Indulge in the rich flavors and textures of Afghanistan with our homemade Qandakhaaj. This traditional Afghan candy is a beloved treat made with pure honey, finely ground flour, and topped with an assortment of nuts and aromatic spices. Perfect for sharing or enjoying on its own, Qandakhaaj offers a delightful blend of sweetness and crunch that will transport your taste buds to the bustling markets of Kabul.

“Qandakhaaj: A sweet symphony of honey and spice, cherished by generations.”

Highlights

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 24 pieces
  • Calories: 120kcal per piece

Ingredients

  • 2 cups pure honey
  • 3 cups all-purpose flour, finely ground into a powder
  • 1 cup chopped mixed nuts (pistachios and almonds)
  • 1 teaspoon cardamom powder
  • A pinch of saffron strands
  • 1/4 cup rose water
  • Edible silver leaf or food-grade gold dust for garnish (optional)

Instructions

  1. Prepare the Honey Mixture: In a large pot, combine the honey and rose water over medium heat. Stir continuously until the mixture becomes slightly thickened.

  2. Incorporate Flour and Spices: Gradually add the ground flour to the honey mixture, stirring constantly to prevent lumps. Add the cardamom powder and saffron strands, mixing well until a smooth dough forms. Continue cooking for about 10 minutes, or until the mixture pulls away from the sides of the pot.

  3. Cool the Dough: Remove the pot from heat and let the dough cool slightly until it is warm but not hot to the touch.

  4. Shape the Candies: Transfer the dough onto a clean, flat surface dusted with powdered sugar to prevent sticking. Roll out the dough into a thin layer, about 1/8 inch thick. Sprinkle the chopped nuts evenly over the top and gently press them in.

  5. Cut and Set Aside: Use a knife or pizza cutter to cut the dough into small squares or diamond shapes. Place each piece onto a greased baking sheet lined with parchment paper, leaving space between them for expansion.

  6. Dry the Candies: Allow the candies to dry at room temperature for 24-48 hours until they are firm and set. You can also place them in an oven preheated to its lowest setting (around 200°F or 90°C) for about 1 hour if you prefer a quicker drying method.

  7. Garnish: Once fully dried, optionally decorate each piece with edible silver leaf or dust lightly with food-grade gold powder for an elegant finish.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 piece
  • Calories: 120kcal
  • Carbohydrates: 24g
  • Protein: 2g
  • Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Fiber: 1g
  • Sugar: 20g

Enjoy these delightful Afghan Qandakhaaj with friends and family, or as a sweet gift to share. Their unique blend of honey’s natural sweetness, aromatic spices, and nutty crunch makes them an irresistible treat that captures the essence of Afghan culinary tradition. Perfect for any occasion, whether it’s a festive celebration or simply a cozy afternoon at home!

Related posts