This candy floss treat known as ‘Pashmak’ is a Persian word which means ‘like wool’ – pashm (wool) and ak (resemblance) and having a look at the picture above you can tell why it got this name due to its uncanny resemblance to wool. Pashmak is said to have originated in the Iranian City of Yazd.
Fun fact – Pashmak is also known as Fairy Floss of Dragon’s Beard
How to prepare Badam Lacha/Pashmak
Ingredients
- 150g (5.29 ounces) sesame seeds
- 125g (4.41 ounces) oil
- 75g (2.65 ounces) flour
- 175g (6.17 ounces) or 3/4 cup white sugar
- 125ml or 1/2 cup water
- 50g (1.76 ounces) or 2 1/2 tablespoons glucose syrup
- 1 tsp vinegar
- 2 baking trays and rice to fill tray
- candy thermometer
- cotton and silicone gloves
Preparation
- Place the oil and the sesame seeds into a blender and continue to blend until you have a smooth liquid. Pour into a pan and add the flour. Stir over high heat until it thickens. Continue to stir over the heat for another minute and then remove from the heat.
- Fill one baking tray with rice and top it with another baking tray. Place this in the oven at 80°C.
- Put the sugar, vinegar, glucose syrup and water into a pan and heat on high heat. Wash down the sides of the pan using a wet pastry brush to get rid of any sugar crystals. Add a candy thermometer and leave it un-stirred until it reaches 133°C.
- Remove it from the heat immediately after it is in a thick liquid form.
- Grab your trays out of the oven and rub the top one with oil, this one has warm rice underneath it so that it stays warm while we work.
- Pour the sugar syrup on top and using a spatula move it around as it cools so the edges don’t set hard.
- Put on cotton gloves and then 2 pairs of silicone gloves to protect your hands.
- Once the syrup is very thick, roll it into a ball. Make a hole with your thumb.
Badam Lacha/ Pashmak. Photo Credits: Danielle Persaud
- Gently squeeze and make that into a bigger circle trying to make sure it is even without any thin bits. Continue to stretch it into a larger ring. Letting it rest on the warm oiled surface keeps it soft.
- Flip over one side to make a figure of 8 then bring one side over on top of the other. Now we have 2 stands, stretch that out and gently pull then make, and 8 again and pull again now we have 4 stands. Repeat that four more times.
- Pour the warm sesame paste into the middle. Continue to twist and pull dipping it into the paste each time for another 8 turns. Now you have your Badam Lacha ready to be served.
The instructional video below is a guide on how to make Guyanese Badam Lacha.
How to serve:
Badam Lacha / Pashmak can usually be sold in plastic packs and eaten by itself, however, it can also be served with ice cream, nuts, or even as a sweet topping for fruit salads.
Fun fact: In fact, a dentist called William Morrison invented this 100% sugary treat back in 1897. This candy was first introduced and sold at the Louis Fair in 1904.
Caramel flan/pudding garnished with Pashmak. Photo Source: https://www.stockfood.com/images/11285109-Caramel-flan-garnished-pashmak-Persian-candy-floss
Ice cream garnished with Pashmak. Photo Source: https://www.flickr.com/photos/jamieanne/15038010152
Storing Badam Lacha / Pashmak
Have you ever held a piece of cotton candy in your hand and you noticed that it started to harden? Well, that’s because it attracts moisture in the air; The same with Badam Lacha / Pashmak, this treat needs to be stored in a tightly sealed container after consumption.
Badam Lacha is a delectable sweetened treat with a slightly nutty flavour and if you ever come across someone selling it is highly recommended that you purchase a pack, or two, or ten.
References:
- https://www.howtocookthat.net/public_html/dragons-beard-pashmak-recipe-cotton-candy/
- https://www.atlasobscura.com/foods/pashmak-persian-fairy-floss
- https://www.essentialingredient.com.au/article/pashmak-persian-fairy-floss/
