- 6 cups of water
- 2 cups of sugar
- 1 tablespoon catkin syrup(essence)
- 1 cup walnuts
- 2 tablespoon tartrate cream
- 1 teaspoon vanilla
Mix the water and sugar and heat them until they make a thick syrup
Add tartare cream
Add walnuts and batter the mixture for 1 hour until the syrup is absorbed with walnuts.
Add catkin syrup
Mix for more 30 minutes
Wait for about 2 hours until they cool down
- You can keep Noghl in the fridge for about 4-6 months.
- You can add brewed saffron or rosewater after adding catkin syrup.
Serving: 100g | Calories: 430kcal