Nishollo (Нишолло) — Tajik Whipped Egg-White and Syrup Sweet

• 5 gfood-grade dried bekh root (Also sold as culinary etmak, traditionally from Acanthophyllum species. Buy only root explicitly sold for making nishollo or nishalda; do not use ornamental soapwort, unidentified roots, or soap-making supplies.)
• 250 mlwater
• 350 ggranulated sugar
• 5 mllemon juice (Strained to remove pulp.)
• 2pasteurized large egg whites (60 g total; use pasteurized whites labeled as suitable for whipping.)

Instructions

1. 1

   Check that the bekh is a food-grade culinary product intended for nishollo or nishalda, and follow any supplier-specific preparation requirements. Clean and thoroughly degrease the mixer bowl and whisk, since fat prevents the egg whites from building a stable foam.

2. 2

   Put the bekh and 250 ml water in a small saucepan and bring to a boil. Cover partially and simmer gently for 20 minutes, then strain through a fine sieve lined with a clean cloth, discarding the root.

3. 3

   Measure the strained decoction and return it to the saucepan if its volume exceeds 75 ml. Simmer until 75 ml remains, then transfer it to a clean bowl and cool to below 30°C; keep the saucepan partially covered during the initial simmer to avoid reducing it below this volume.

4. 4

   Combine the sugar, 125 ml water, and lemon juice in a clean saucepan. Heat gently, stirring until the sugar dissolves, then bring to a boil and stop stirring; cook until a sugar thermometer reads 118°C.

5. 5

   When the syrup reaches 110°C, start whisking the pasteurized egg whites at medium speed until foamy. Add the cooled bekh decoction in three 25 ml additions, whisking between additions, then increase the speed and continue until the mixture forms a substantial white foam.

6. 6

   At 118°C, immediately remove the syrup from the heat and reduce the mixer to medium-low speed. Pour the hot syrup into the foam in a thin, steady stream down the inside of the bowl, keeping it away from the moving whisk to prevent splashing.

7. 7

   Increase the mixer to medium-high speed and whip for 8–12 minutes, until the mixture is glossy, thick, and cooled to approximately room temperature. It should hold soft, billowing mounds rather than become dry or crumbly; this thermometer-controlled hot-syrup method adapts the traditional sweet for a home kitchen.

8. 8

   Divide the nishollo among eight small bowls and serve freshly whipped, or refrigerate promptly until serving. Offer non separately for the traditional bread-and-sweet pairing; bread is not included in the nutrition calculation.