How to prepare 20 Yalda desserts

As one of the oldest Iranian celebrations, Yalda has always been associated with warm family gatherings, colorful snacks, and colorful and attractive desserts. In this long night, Iranian tables are decorated with pomegranates, watermelons, persimmons and all kinds of winter foods, and what better way than to make this memorable night sweeter with some special desserts. Yalda desserts are usually prepared inspired by the colors and symbols of Yalda night; From red, green and orange desserts to warm and aromatic flavors of saffron, cinnamon and pumpkin. In addition to their attractive appearance, these desserts are easy to prepare and are very suitable for family parties. In this article, 20Yalda dessertIt is completely and step-by-step so that you can make the best choice according to your taste.

1. Pomegranate lokum - traditional Yalda dessert

Necessary materials:

Necessary materials	Amount required
Refined natural pomegranate juice	2 glasses (480 ml)
sugar	1 glass (200 grams)
corn starch	5 tablespoons (45 grams)
Cold water to dissolve the starch	½ cup (120 ml)
Rose	1 tablespoon
Oil or butter (for greasing the mold)	1 teaspoon
Coconut powder or powdered sugar for coating	½ to 1 cup (as desired)

How to prepare:

1. Mix the cornstarch in a bowl with ½ cup of cold water, then pass the mixture through a sieve.
2. Put pomegranate juice and sugar in a medium pot and then put it on low heat and stir until the sugar dissolves completely, turn off the gas as soon as the sugar dissolves. It is important that the pomegranate juice is on a gentle heat so that the color of the pomegranate juice does not turn brown.
3. When the pomegranate juice and sugar mixture is slightly heated (the pomegranate juice should not boil), slowly add the starch solution and at the same time, stir quickly with a hand mixer so that the starch does not lump.
4. Keep the pot on a low heat (do not overheat) and stir continuously until the mixture begins to thicken and become clear; This step takes 8 to 12 minutes. When it becomes thick and glossy like porridge, stir for another 1-2 minutes.
5. Turn off the flame, add rose water and a few drops of lemon juice if desired (to stabilize the taste) and mix well.
6. Grease a small mold (for example 20x20 cm or desired mold) very little with oil or butter. Pass the liquid through a strainer and pour it into the mold. Then let it cool at room temperature, finally, after at least 3 to 8 hours, leave it in the refrigerator until it closes completely.
7. Finally, take the lokum out of the mold and divide it into small cubes with a wet sharp knife. Roll each piece in coconut powder or powdered sugar and store in a closed container.

Tips:

• If you like to feel a softer texture of this Yalda dessert, add 1 spoon less starch; For a firmer texture, add 1 tablespoon more.
• Constant stirring during cooking is necessary so that the ingredients do not stick to the bottom of the pot and do not taste bitter.
• Store the lokum in a cool and dry place or in the refrigerator and put parchment paper between the layers so that the lokum does not stick together.

2. Watermelon marshmallow - everyone's favorite Yalda dessert

Necessary materials:

Necessary materials	Amount required
Watermelon jelly powder (red)	1 package
Kiwi or talabi jelly powder (green)	1 package
boiling water	2 glasses (480 ml)
sugar	2 tablespoons
Corn starch + powdered sugar	A total of 3-4 tablespoons

How to prepare:

1. Combine a pack of cantaloupe or kiwi jelly with a glass of boiling water and 1 spoon of sugar and heat the kettle until the sugar particles and jelly powder are completely dissolved.
2. Then quickly beat the mixture on high speed until fluffy.
3. Repeat the same for the watermelon jelly.
4. Quickly and continuously grease the mold with very little oil spray or coat it with a mixture of starch and powdered sugar. Then pour the pomegranate jelly into the mold and wait until it closes, then add the kiwi jelly. The order of pouring the materials depends on your plan.
5. Cover the mold with cellophane and leave it at room temperature for 4-6 hours or overnight until it closes completely.
6. Remove the marshmallows from the mold and dip them in a mixture of starch and powdered sugar so that they do not stick together. Finally, store the marshmallows in a sealed container at room temperature (you can store marshmallows at room temperature for 7 to 10 days.)

Tips:

For watermelon seeds, you can use chocolate chips or black sesame on the red layer.

3. Strawberry cheesecake - stylish and party-friendly Yalda dessert

Necessary materials:

Necessary materials	Amount required
egg white	2 pieces
sugar	½ cup
Gelatin powder	1 tablespoon
cold water	¼ cup
vanilla	½ teaspoon
rose water (optional)	½ teaspoon
Bar chocolate (bitter or milk)	100 grams
Liquid oil for pastry	1 teaspoon
Golden stem biscuit	1 package

How to prepare:

1. Sprinkle gelatin powder on cold water and wait 5 minutes until it becomes spongy. Then put it on the steam of the kettle until it becomes clear and smooth. Gelatin should not boil; It just needs to melt.
2. Put the egg whites in a dry, fat-free metal container. First, beat them to a light foam with the medium speed of the mixer. Then gradually add sugar and continue stirring until the whites become white and shiny, get a lot of volume and harden.
3. Then add the warm and smooth gelatin to the egg whites slowly in several stages and mix. At this stage, the mixer should be on the low side so that the whites are not puffed up and the gelatin is evenly absorbed.
4. Heat a pan with water and let it boil, then put the egg whites on it so that the heat reaches the whites indirectly, then beat continuously with a mixer and stir the ingredients from the bottom of the bowl with a spatula every 1 minute, continue stirring with the mixer in the same way for about 5 minutes and remove the ingredients from the steam.
5. Pour the ingredients into the funnel and pipe on the biscuits, then transfer the ice creams to the fridge and wait for about 2 hours.
6. After two hours, melt the chocolates in a bain-marie method and add a little liquid oil to make the ice creams shiny.
7. Now pour spoonfuls of chocolate on the ice creams to cover the entire surface of the ice creams. Make sure that the heat of the chocolates should not be too high.
8. Put the coated ice creams in the freezer for another 10 minutes until the chocolate hardens.

Tips:

• The white should be completely separated from the yolk; The presence of a small amount of yolk prevents the white from puffing.
• Dark chocolate for coating gives a more professional look to the ice cream; Milk chocolate creates a sweeter taste.
• Adding too much gelatin is not recommended at all, because the texture of the ice cream will become rubbery.
• You can sprinkle some coconut powder or pistachio slices on the chocolate for a more beautiful appearance.

4. Saffron pudding - Yalda dessert with a warm character

Necessary materials:

Necessary materials	Amount required
milk	4 cups
sugar	1 cup
corn starch	4 tablespoons
Brewed saffron (thick)	to the extent necessary
Rose	¼ cup

How to prepare:

1. Pour milk into a suitable container and add sugar and corn starch. Mix the ingredients well with a hand mixer or a wooden spoon so that the cornstarch is completely dissolved in the milk and does not form lumps. Pass the ingredients through a strainer to be sure.
2. Put the container on a low heat and stir constantly so that the ingredients do not stick.Cooking saffron puddingWith high heat, the raw smell of starch cannot be removed.
3. After the concentration of ingredients, add boiled saffron and rose water to the ingredients. To brew saffron, Saffron powderInfuse it with a little boiling water or ice and add it to the pudding after a few minutes.
4. Stir the ingredients well until smooth. Make sure the saffron and rose water are completely dissolved in the pudding and there are no lumps or lumps left.
5. Pour the pudding mixture into the desired containers and let it cool in the refrigerator for at least 2 hours and close it completely.

Tips:

• Be sure to use corn starch; Because wheat starch is not suitable for pudding and the pudding may become loose or hard.
• Brew saffron in advance so that its color and aroma are fully released. Brewing with ice will give more color and make the pudding more beautiful.
• Constant stirring is necessary during all cooking stages so that the pudding does not sink and becomes uniform.
• The amount of sugar can be changed according to taste. Add a little sugar for a sweeter taste.
• Add rose water at the end of cooking to preserve its aroma and prevent it from evaporating.
• Allow the pudding to cool and set completely in the refrigerator before serving so that it has the right texture.
• To prepare saffron pudding mold, you must first grease the mold, pour the ingredients into the mold and put it in the refrigerator for a few hours until it closes completely. Finally, before removing from the mold, separate the edges with your finger and turn the mold over so that the pudding can be removed without damage.
• If you don't have the time or patience to prepare a complete pudding, don't worry; You can withBuy saffron dessert powderPrepared, which tastes very similar to homemade pudding, prepare this dessert quickly and easily and enjoy it.

5. Pomegranate shaped chocolate - a tempting Yalda dessert

Necessary materials:

Necessary materials	Amount required
Dark or sweet chocolate (depending on taste)	150 grams
butter or coconut oil (for shine)	20 grams
Fresh pomegranate seeds	½ glass (about 75-80 grams)
Very fine salt (optional for the end)	The tip of a teaspoon

How to prepare:

1. Remove the pomegranate seeds and place them on a paper towel to remove the surface moisture (too much moisture causes the chocolate to separate).
2. Melt the chopped chocolate with the butter or coconut oil in a bain-marie or in the microwave (at 20-30 second intervals and stirring between times) until smooth and shiny.
3. , then add the pomegranate seeds and mix gently with a wooden spoon until the seeds are covered.
4. Use a silicone mold, grease the mold with oil spray, cool the melted chocolate a little (lukewarm) and pour it into the molds with a spoon and place the pomegranates on the chocolate or first put them into the pomegranate mold (or pistachio slices if you like) and pour chocolate on it.
5. Place the molds in the refrigerator for 20 to 30 minutes until the chocolate hardens.
6. Remove the molds from the refrigerator, then unmold.

Tips:

Pomegranate seeds are slightly acidic; Use 50-70% dark chocolate to balance the taste.

6. Winter ice cream - nostalgic Yalda dessert

Necessary materials:

Necessary materials	Amount required
full fat milk	2 glasses (480 ml)
sugar	½ cup (100 grams)
corn starch	2 tablespoons
Heavy cream or breakfast cream	½ cup (120 ml)
Rose or vanilla	1 teaspoon
Optional spices (cinnamon or cardamom, optional)	The tip of a teaspoon

How to prepare:

1. Dissolve the starch:Mix cornstarch with ¼ cup of cold milk to form lumps.
2. Heating milk and sugar:Combine the rest of the milk and sugar in a pot and put it on a low heat until the sugar dissolves and the milk warms up a little.
3. Adding starch:Slowly add the starch solution and stir constantly until the milk becomes thick and creamy (like porridge). When the consistency is enough, cook for another 2-3 minutes.
4. Adding cream and flavorings:Add cream, rose water or vanilla and spices and mix until smooth. Remove from heat and let the mixture cool completely.
5. Cooling and freezing:Pour the lukewarm mixture into a freezer container, stir every 30-45 minutes 2-3 times with a fork or a hand mixer so that large ice crystals do not form (traditional method without an ice cream maker). This process takes about 3-4 hours.
6. Cypress:When the texture of the ice cream is smooth and uniform, it is ready. For a softer texture, remove from the freezer a few hours before serving to soften.

7. Watermelon ice cream jelly - colorful Yalda dessert

Necessary materials:

Necessary materials	Amount required
Watermelon jelly powder	1 package
Kiwi or talabi jelly powder (green)	1 package
boiling water	1 glass
Vanilla ice cream	1 and ⅓ glasses
Chocolate chips	2 tablespoons

How to prepare:

1. Remove the vanilla ice cream from the freezer and let it soften a little.
2. Dissolve the green jelly powder in boiling water and stir on the steam of the kettle for a few minutes until it becomes completely clear.
3. Combine the jelly with a glass of ice cream.
4. Grease the desired mold with oil spray and pour the green jelly on the bottom of the mold. Then place the mold in the refrigerator for 30 to 60 minutes until the first layer partially closes.
5. Mix the watermelon jelly powder with a glass of boiling water, then add the remaining ⅓ of the ice cream to ⅓ of the jelly and pour it on the green jelly and put it in the refrigerator. Now wait for about 20 minutes until this layer closes well.
6. After 20 minutes, combine the remaining jellies with ⅓ glass of cold water and pour spoonfuls on the second layer.
7. After 15 minutes, when the jellies are half set, pour the chocolate chips into the red jellies and stir very shallowly until the chocolates sink into the red jellies.
8. Now give the jellies time for 2 hours to harden well inside the refrigerator.
9. Finally, to remove the jelly from the mold, first pull the gel with your finger to separate it from the walls of the container, or use a knife to gently separate the jelly from the walls of the container and transfer the jelly to a serving dish.

Tips:

• If the jelly is closed at the stage of adding chocolate chips, do not stir the chocolate chips into the jelly. Also, be careful that you should not stir all the jelly to combine the chocolates, you should only stir the red jelly layer without ice cream, which is half closed, so that the chocolates are directed into the jelly.
• Do not pour the jellies of the second and third layers on the previous layer at once, you must do this slowly and with a spoon so that the jellies do not mix together.

8. Pumpkin dessert - a warm winter Yalda dessert

Necessary materials:

Necessary materials	Amount required
pumpkin	1 glass (about 230 grams)
water	1 glass (230 ml)
sugar	3 tablespoons (45 grams)
cinnamon powder	½ teaspoon
nutmeg (optional)	The tip of a teaspoon
butter (optional)	10 grams

How to prepare:

1. Pour the pumpkins with water and sugar into the pot and let the water boil, then lower the flame until the pumpkins are completely cooked and the pumpkins juice runs out.
2. Now put the pumpkins together with butter, cinnamon and nutmeg into the mixer and puree until it becomes completely smooth and uniform.
3. Pour the dessert into a glass or bowl and after cooling it in the refrigerator for 2 hours, sprinkle a little cinnamon on it before serving and decorate with whipped cream and serve.

9. Saffron cake - Yalda dessert with original taste

Necessary materials:

Necessary materials	Amount required
pastry flour	100 grams (about 10 tablespoons)
egg	4 pieces (about 250 grams)
Thick brewed saffron (with boiling water)	2 tablespoons
sugar	90 grams (about 7 tablespoons)
Liquid oil or melted butter	3 tablespoons
Baking powder	1 teaspoon
cardamom powder	A quarter of a teaspoon
vanilla	A quarter of a teaspoon
Rose	1 tablespoon

How to prepare:

1. Separate the whites and yolks of the eggs, then beat the whites in a clean bowl (free of fat and water) with a high speed mixer to remove lumps, then add half of the sugar in the recipe and beat again with a high speed mixer so that the whites do not shake when you turn the bowl over. Now you need to put the whites in the refrigerator.
2. Then add the rest of the powdered sugar, vanilla and cardamom to the batter in another bowl and mix again with a high speed. Every 30 seconds, guide the yolks stuck to the side of the container to the center of the container and stir again until the yolks become creamy and stretchy. (Removing the yolks prevents the bad smell of eggs inside the cake.)
3. At this stage, you should slowly add the saffron that you have brewed with boiling water to the yolks that are being mixed with a high speed mixer and continue stirring. (Adding hot saffron quickly will cause the yolks to close and the cake to smell.)
4. Then put the mixer on low and add the oil to the yolks, mix for 20 seconds.
5. At this stage, you must sift the flour and baking powder 3 times. (You can for ease of work,Saffron cake powderPrepare Mostafavi. The high quality of this product will give you a better cake.)
6. Now you have to add a third of the flour and a third of the egg whites to the ingredients and mix with a very shallow mixer until the flour is mixed into the ingredients, then repeat the same steps for the rest of the flour and egg whites until all the ingredients are combined. Finally, stir the ingredients a little deeply and set aside. (Stirring the surface of the material in one direction will prevent the puff of the material from sleeping.)
7. Pour the ingredients into the mold, then transfer the cake to the oven.
8. Turn on the low heat of the oven and set it to 180 degrees for 30 minutes.
9. After 20 minutes, poke the inside of the cakes with a wooden skewer, if the cake is cooked, turn off the oven and place the cakes in the oven with the door closed for 10 minutes. (Putting the cake more than this time will cause the puff cakes to fall asleep.)
10. Finally, remove the cake from the oven and place it on a metal mesh plate to cool the cake well.
11. Finally, you can decorate the saffron cake with pastry cream, pistachio nuts, almond flakes or walnuts. You can also reduce some of the sugar in the recipe and pour thick honey syrup on the cakes.

10. Magnolia dessert - special Yalda dessert

Necessary materials:

Necessary materials	Amount required
Plain biscuits or crushed petit-bores biscuits	1 glass
milk	2 glasses
sugar	4 tablespoons
corn starch	2 tablespoons
Formed pastry cream	½ cup
vanilla	½ teaspoon
Chopped fruit (e.g. bananas or strawberries)	1 glass

How to prepare:

1. Combine the starch with cold milk and sugar and stir until well dissolved. Then put the mixture on a gentle heat and stir constantly until it thickens.
2. After thickening, turn off the flame and slowly add vanilla and whipped cream and mix so that the puff of the cream does not disappear.
3. Stacking layers:In a serving glass or dish, place a layer of crushed biscuits, then a layer of cream and a layer of fruit on top, and repeat this process until the dish is full. Finally, cover the surface of the glass with whipped cream and decorate it with some powdered biscuits and fruit pieces.
4. Finally, leave the dessert in the refrigerator for at least 2 hours so that the flavors of the layers can be enjoyed.

Tips:

• The biscuits should not be too soft; If you like to keep the crunchy texture, immediately before serving, put a layer of biscuits on the dessert and serve it.
• You can also add a thin layer of jelly between the layers for a more indulgent dessert.

11. Lip mousse - Yalda dessert with natural sweetness

Necessary materials:

Necessary materials	Amount required
Cooked and peeled lebu puree	1 glass (about 230 grams)
Formed pastry cream	½ cup (120 ml)
sugar	2-3 tablespoons (depending on the sweetness of the lips)
Gelatin powder	1 teaspoon (or 1.5 grams)
Cold water for gelatin	2 tablespoons
vanilla or rose water (optional)	The tip of a teaspoon

How to prepare:

1. Sprinkle gelatin over cold water and wait 5-10 minutes until spongy, then bain marie until completely clear.
2. Mix the puree and sugar in a bowl, then add the gelatin and mix quickly until smooth. If you are using vanilla or rose water, add it at this stage.
3. Add a third of the cream to the puree and stir well to loosen the mixture. Then slowly mix the rest of the cream with the ingredients until the mousse remains uniform and fluffy.
4. Pour the mousse into serving bowls and put it in the fridge for at least 2-3 hours to harden.
5. Finally, decorate the mousse with pistachio slices or thin lipo sheets and serve.

12. Chocolate and Pomegranate Tart - Yalda dessert is crunchy and tasty

Necessary materials:

Necessary materials	Amount required
flour	1 glass (125 grams)
cold butter	50-70 grams
sugar	2 tablespoons
egg yolk	1 piece
salt	The tip of a teaspoon
Dark chocolate (or bitter + sweet mix)	100 grams
Breakfast cream or pastry cream	½ cup (120 ml)
pomegranate seeds	½ cup for topping

How to prepare:

1. Sift flour, sugar and salt together in a bowl. Add the chopped cold butter and mix with your fingertips. Add the egg yolk and knead quickly until the dough is formed. If needed, add 1 spoon of cold water.
2. Roll out the dough into a disk, cover with cellophane and rest in the refrigerator for 30 minutes.
3. Heat the oven to 180 degrees and spread the dough in a 20 cm tart mold so that the table extends from the edges of the mold. Now fix the dough well inside the mold and then press the edge of the mold with a rolling pin to remove the excess dough that protrudes from the edge of the mold so that the excess edges are cut and separated from the edge of the mold.
4. At this stage, poke a few holes in the bottom of the mold with a fork, then put oil paper on it and put stones or dry beans so that it does not puff up during cooking. Bake the dough in the oven for 12-15 minutes, then remove the stones and wait another 5-8 minutes until golden. Then remove the mold from the oven and let it cool.
5. Put the chopped chocolate with the cream in a small pot until the chocolate melts and the mixture is uniform. Then add a little butter to the chocolates to make the filling more shiny.
6. Pour the chocolate filling on the bottom of the tart and smooth its surface. Then leave the tart in the fridge for about 10 minutes to harden a little, then pour the pomegranate seeds on the tart and press a little so that they stick to the filling. Finally, after another 20 to 30 minutes, take the tart out of the refrigerator and serve it in a suitable dish.

Tips:

• For a better taste, you can sprinkle some grated orange peel or sea salt on the chocolate.
• If your tart mold is metal, adjust the time and temperature of the oven so that the bottom of the tart does not burn.

13. Caramel cream - Yalda dessert with a different taste

Necessary materials:

Necessary materials	Amount required
sugar (for caramel)	½ cup (100 grams)
water (for caramel)	2-3 tablespoons
whole egg	3 numbers
warm milk	2 glasses (480 ml)
Sugar for the cream	¼ cup (50 grams)
vanilla	½ teaspoon

How to prepare:

1. Pour sugar (½ cup) and 2 to 3 spoons of water in a pan or small pot and put it on medium flame. Allow the sugar to caramelize without stirring too much. Be careful not to burn the caramel. Finally, quickly pour the caramel on the bottom of the serving molds.
2. Beat the eggs, vanilla and sugar (¼ cup) in a mixing bowl until the eggs become light and the sugars are completely dissolved. At this stage, add warm milk little by little and mix with a hand mixer. Then filter the mixture.
3. Pour the mixture into the caramel molds. Pour boiling water into an oven tray up to half the height of the molds and set the oven to 160 degrees. Place the molds in the oven for 30 to 45 minutes to cook (depending on the size of the molds).
4. When the caramels are cooked, take the molds out of the oven and the water container and when they are lukewarm, leave them in the refrigerator for at least 4 hours or overnight. To serve, use a thin knife to loosen the rim of the mold and turn the dish over so that the caramel flows over the cream.
5. If desired, decorate the caramel with fresh fruit or pistachio powder.

14. Saffron ice cream - a delightful Yalda dessert in the cold

Necessary materials:

Necessary materials	Amount required
full fat milk	2 cups
sugar	1 cup
cream	1.5 cups
Brewed saffron	3 tablespoons
Fox powder	1 teaspoon
Rose	1 teaspoon
pistachio slices	2 tablespoons
cardamom	1 piece

How to prepare:

1. Spread a cellophane on the tray and then pour 1 cup of cream on the cellophane and smooth it with a spatula, then put it in the freezer until it freezes completely. You can put the cream in a zip-top and smooth it out to make it easier to cut into pieces in the final step.
2. Pour full-fat milk into a pot and heat until it boils. Full-fat milk plays an important role in the elasticity and softening of the texture of ice cream, so do not use low-fat milk.
3. In a bowl, pour the remaining half cup of cream and add a spoonful of milk to the cream and beat with a whisk until the cream dissolves well in the milk and does not curdle. Then add the dissolved cream to the milk.
4. When the milk starts to boil, add infused saffron and rose water. If you like it to have a more specific aroma, a littlegreen cardamomAlso add to the mix.
5. In a separate container, mix sugar and taalab. Then gradually add this mixture to the milk by spoonfuls and stir continuously until the ice cream mixture is completely uniform. Note that adding all the sugar and jaggery at the same time will make the mixture lumpy.
6. When the mixture becomes creamy and thick, remove the pot from the heat and pour the contents into a stainless steel container.
7. Fill a larger container with ice and place the ice cream container in it to cool it faster. While cooling, beat the mixture until it becomes elastic. Then put it in the freezer.
8. Every half an hour, remove the ice cream from the freezer and stir the frozen sides with a spoon. Repeat this 5 to 6 times. This step is very important; Because it makes the ice cream soft and stretchy and does not take on an icy state.
9. At the end, take the frozen cream out of the freezer and cut it into pieces and add it to the ice cream and stir. Decorate the ice cream with pistachio slices or pistachio powder. You can also put it between two ice cream buns.

Tips:

• Be careful with the amount of tazalab: one teaspoon is enough for every 2 cups of milk.
• You can also use chopped walnuts, almonds or pistachios inside the ice cream during the last stirring round to have a tasty traditional ice cream with nuts.
• Do not use high heat when boiling milk. High heat causes the milk layer to burn or sink, which gives an unpleasant taste to the ice cream. As you gradually add the ingredients, lower the heat until the mixture thickens slowly.
• Every time the freezer door is opened, moisture and warm air enter and can cause crystallization or surface frosting. It is better to have a closed container and close it quickly after each stirring.
• In most refrigerators, the bottom of the freezer has less temperature fluctuations; Therefore, place the ice cream container in that area so that sudden temperature changes do not damage the texture of the ice cream.
• When you take the ice cream out of the freezer, let it sit at room temperature for 2-3 minutes to make it easier to scoop, but don't let it sit out too long or it will melt.
• If there is too much sugar, the ice cream will be too sweet and the texture will be runny or loose. It is recommended to follow the amount of sugar carefully.

15. Snowman meringue - fancy Yalda dessert

Necessary materials:

Necessary materials	Amount required
egg white	2 pieces
Granulated sugar or powdered sugar	½ cup (100 grams)
vanilla	The tip of a teaspoon

How to prepare:

1. Heat the oven to 100-110°C and cover the baking tray with oil paper.
2. Pour the egg whites into a clean and completely dry bowl. beat with an electric mixer at medium speed until foamy; Then add sugar little by little in 3 to 4 steps and beat well after each addition until the sugar dissolves and the eggs become shiny and firm.
3. At the end, add vanilla and mix with a whisk. Finally, pour the mixture into a funnel.
4. Draw a circle on parchment paper for each snowman and pipe the egg whites into a snowman shape. For the eyes and buttons, you can use black sesame seeds (stick before baking).
5. Put the meringues in the oven for 1 to 1.5 hours until they are completely dry and brittle (the time depends on the size of the meringues). At the end, turn off the oven and keep the oven door half open until the meringues cool and dry. (low temperature is the secret of meringue drying)
6. Carefully separate the meringues and store in a dry container.

16. Strawberry pie - girls' favorite Yalda dessert

Necessary materials:

Necessary materials	Amount required
flour	1.5 glasses (187 grams)
cold butter	70 grams
sugar	3 tablespoons
egg yolk	1 piece
Freshly chopped strawberries	2 glasses
Sugar for strawberry filling	¼–⅓ glass (50–70 grams)
corn starch (for filling concentration)	1-2 tablespoons
lemon juice	1 tablespoon

How to prepare:

1. Put flour and sugar in a bowl. Add the cold, chopped butter and mix with your fingertips or a food processor to form fine crumbs. Add the yolk and knead quickly until the dough gathers; If necessary, add 1 spoon of cold water. Place the dough in cellophane and rest in the refrigerator for 30 minutes.
2. Put chopped strawberries, sugar, starch and lemon juice in a pot and put it on a low flame until the sugar dissolves and the filling starch becomes clear and thick (5 to 8 minutes). Finally, let the filling cool.
3. Set the oven to 180 degrees to heat up. Open the dough and cover the 23 cm pie mold with it and arrange the edges. Pour the cooled filling into the dough.
4. If you want to have a mesh and wicker top, cut pieces of the dough into strips of the same size, about the width of a finger and place them on the filling. Or cover the top completely with the dough and make a few holes on it with a fork.
5. Bake the pie in the oven for 30-35 minutes until the dough is golden and the filling bubbles.
6. Finally, cool the pie for at least 30 minutes to an hour, so that the filling sets a little, then serve.

17. Watermelon Smoothie - cool and healthy Yalda dessert

Necessary materials:

Necessary materials	Amount required
Chopped and pitted watermelon	2 glasses (400-500 grams)
fresh lemon juice	1 tablespoon
honey or sugar (optional)	1 tablespoon
crushed ice	½ cup
mint leaves (optional)	A few leaves for taste

How to prepare:

1. Put all the ingredients in a blender and blend until pureed. Depending on the sweetness of the watermelon, you can add honey.
2. If you want a finer texture, pass the smoothie through a strainer to remove the pulp.
3. Pour into a glass and garnish with mint leaves.

18. Pomegranate Tart - Yalda dessert that makes everyone's mouth water

Necessary materials:

Necessary materials	Amount required
Natural pomegranate juice	2 glasses (480 ml)
salt	1 teaspoon
Pomegranate seeds	2 glasses (480 ml)

How to prepare:

1. Mix pomegranate juice, salt, and pomegranates, and after boiling, reduce the heat and let the sorrel boil for 30 to 45 minutes with an open door until it thickens. Stir every few minutes so it doesn't stick.
2. After it thickens, put it in a suitable container and let it cool, and then serve the sorrel.

19. Persimmon chips - healthy and tasty Yalda dessert

Necessary materials

Necessary materials	Amount required
Ripe persimmons	3-5 pieces (depending on the size)

How to prepare

1. Wash the dates well and peel them (you can keep the skins if they are very ripe). Cut the persimmons thinly (about 3 to 5 mm) with a sharp knife.
2. Heat the oven to 80-90 degrees Celsius. Arrange the slices on a baking tray lined with parchment paper; Observe the distance between the slices.
3. Put the tray in the oven and dry it for about 1.5 to 3 hours (depending on the thickness and water content of the dates) with the door half closed or the door slightly open; Turn the slices every 30-45 minutes to dry evenly. When the edges are gathered and the center is relatively soft but dry, it is ready.
4. Allow the dates to cool completely, then store in a sealed container away from moisture.

Tips:

• You can season the slices with a little sugar before baking for a better flavor and more polish.
• If you have a fruit dryer, set the temperature of the dryer at 60-70 degrees so that the fruits do not darken.

20. Watermelon basluq - traditional Yalda fruit dessert

Necessary materials:

Necessary materials	Amount required
Corn starch or starchy flour	½ glass (60-70 grams)
sugar	1 glass (200 grams)
cold water	2 glasses (480 ml)
Red food coloring (optional)	a few drops
Rose	1 tablespoon
Oil for greasing the mold	1 teaspoon

How to prepare:

1. Mix starch, sugar and water and pass it through a strainer until a homogeneous solution is obtained.
2. Put the pot on low heat and stir constantly until the mixture becomes thick and clear (about 15-20 minutes).
3. Add red color or some thick watermelon puree and add rose water at the end.
4. Grease the mold or tray with a little oil and pour the thick liquid into it and smooth the surface.
5. After cooling to room temperature, put the mold in the refrigerator until it closes completely. Then, with a sharp greased knife, divide the basluq into equal squares or rectangles. You can roll each piece in starch powder or coconut powder and store in a closed container in the refrigerator or a cool place.

Tips:

• While cooking basluq, constant stirring is necessary so that the basluq does not lump.
• If you want to use thick (dehydrated) watermelon puree, you need to adjust the amount of starch according to the water.