Dessert

Nishalda

An airy Uzbek confection of sugar syrup and culinary soapwort foam, traditionally served during Ramadan.

What you’ll need

• certified food-grade soapwort root: 15 g
• water: 1000 ml
• sugar: 900 g
• lemon juice: 40 ml
• fine salt: 1 g

How to make it

1. Use only soapwort root certified by its supplier for food use and follow any lower supplier limit. Wild or ornamental plants are unsuitable.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.