Directions
- 1Thread walnuts using thin thread and a needle, creating 3 strings with about 20-25 walnuts on each.
- 2In a pan, add sugar and water, and heat without stirring until boiling.
- 3Add lemon salt and mix.
- 4Mix cornstarch with water and add to the boiling sugar mixture.
- 5Continue to mix until the cornstarch thickens.
- 6Add sugar and mix until dissolved.
- 7Add butter, lemon salt and continue to mix for about 40-45 minutes on low heat.
- 8Remove a small amount and place in a glass of water to see if it has a stretchy texture.
- 9Add rose water to the mixture and turn off the heat.
- 10Divide the mixture into 3 parts.
- 11Place one part on a plastic wrap coated with oil, flatten it, add a string of walnuts and roll tightly. Repeat with the other two parts.
- 12Let it sit for 5 hours or overnight.
- 13Coat in cornstarch, slice, and remove the thread.
Ingredients
- walnuts
- 2 cups sugar
- 1.5 cups water
- 0.5 teaspoon lemon salt
- 1 cup water
- 0.75 cup cornstarch
- 1 cup sugar
- 1 tablespoon butter
- 0.5 teaspoon lemon salt
- 2 tablespoons rose water
Equipment
thin threadneedlepan
Tips
- The mixture must be stirred constantly for 40-45 minutes on low heat.
- After adding the cornstarch, the mixture will take 50 to 55 minutes to cook.
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