Pashmak Recipe – Persian fairy floss

“Pashmak” is a delicious and popular snack among Iranians. It is very soft and has a texture similar to cotton candy. Pashmak is Persian fairy floss.

This tasty confection, made by the hot and humid air passing over sugar, solidifies into a semi-solid form upon contact with warm air and then transforms into long, thin strands. Making it is not very difficult, and after a few attempts, you become skilled at preparing it. The main ingredients for making pashmak are flour, sugar, and water. You can prepare pashmak in different flavors and colors.

Join me in this post to learn how to make a delicious pashmak.

Pashmak ingredients:

• Cake flour 1 cup
• Sugar 1 cup
• Water half a cup
• Butter 20 grams
• Vanilla ¼ teaspoon

Instruction:

1. Pour the flour into a saucepan and sauté it over gentle heat for 10 minutes until it develops a raw smell. Stir well to prevent burning.
2. Add the butter and mix it thoroughly with the flour.
3. Add the vanilla.
4. Turn off the heat. Sift the flour to ensure there are no lumps, and then transfer it to a tray, spreading it out evenly. Allow it to cool.
5. Heat the sugar and water over medium to high heat for about 20 to 25 minutes until it forms a thick syrup.
6. Add the lemon juice and let it simmer for another 3 minutes. Then remove it from the heat.
7. Grease the bottom of a small tray with butter or a little oil. Place a bowl of ice (either regular or dry) under the tray to cool it.
8. Pour the sugar syrup into the tray and mix it evenly until it becomes firm. Try to gather the syrup in the center of the tray; otherwise, it will harden and stick to the edges.
9. When it has cooled down enough not to burn your hands and is moldable like dough, shape the syrup into a ring. Roll it in the flour in the tray and sprinkle flour on all sides.
10. Pull and enlarge the ring from two sides, then twist it into the shape of the English numeral 8.
11. Stack them on top of each other and dust them with flour. Repeat this process of pulling, twisting, and stacking the dough 20 to 30 times until it forms a string-like texture. It is ready to be served.
12. Shake off any excess flour and place it in a cup or small glass, then flip it into a serving dish.

Tips:

If you don’t have lemon juice, you can use lemon zest. Adding lemon juice prevents the sugar from crystallizing.