Sohan Konjedi

Ingredients

3 1/2 tablespoons thick honey
150 g sugar (about 3/4 cup)
110 g sesame seeds
1/2 teaspoon ground saffron
4 1/2 tablespoons canola oil
3 tablespoons boiling water

Preparation

Dissolve ground saffron in 3 tablespoons of boiling water (see How to Use Saffron), cover and set aside.

Place the sugar, honey and oil in a saucepan; cook over medium-high heat, stirring occasionally until sugar melts and turns golden (avoid too much stirring).

Add solved saffron and sesame seeds; reduce the heat to medium, stir gently and continue cooking while stirring occasionally (do not let it darken too much).

Using a teaspoon, drop small portions of the mixture on the greased aluminum foil (or parchment paper), make sure to leave enough space between them. If it quickly solidifies, turn the heat to low.

Allow to cool. Separate Sohan Konjedi from the aluminum foil using a knife. Store covered. Serve with black tea.

Makes 4 to 5 servings.

(cookingandcooking.com)