📝 About This Recipe
Talkhan is a legendary, nutrient-dense sweet originating from the rugged Hindu Kush mountains of Afghanistan, traditionally prized by travelers and shepherds for its long shelf life and high energy. This rustic delicacy features the natural honey-like sweetness of sun-dried white mulberries pulverized into a fine flour and bound together with the rich, earthy oils of toasted walnuts. It is a pure, ancestral treat that represents the soul of Afghan hospitality—simple, wholesome, and profoundly satisfying.
🥗 Ingredients
The Foundation
- 3 cups Sun-dried white mulberries (Tut-e-Khushk) (stems removed, thoroughly cleaned)
- 2 cups Raw walnut halves (high quality, fresh)
Flavor Enhancers
- 6-8 pieces Green cardamom pods (seeds extracted and finely ground)
- 1 teaspoon Rose water (optional, for a floral aroma)
- 1 pinch Sea salt (to balance the intense sweetness)
Binding and Texture (Optional)
- 1-2 tablespoons Liquid honey (only if the mixture is too crumbly)
- 2 tablespoons Roasted sesame seeds (for added crunch)
👨🍳 Instructions
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1
Begin by sorting through the dried mulberries to ensure all tiny stems and any grit are removed. This step is crucial for a smooth texture.
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2
In a dry skillet over medium-low heat, toast the walnut halves for 5-7 minutes. Shake the pan frequently until they become fragrant and slightly golden; be careful not to burn them as they will turn bitter.
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3
Allow the walnuts to cool completely. Once cooled, rub them between your palms to remove any loose skins, which can add unwanted bitterness to the Talkhan.
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4
Place the cleaned, dried mulberries in a heavy-duty food processor or a traditional stone mortar and pestle. Pulse or grind until they reach a consistency ranging from a coarse meal to a fine flour, depending on your preference.
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5
Remove the mulberry flour from the processor and set aside in a large mixing bowl.
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6
Place the toasted walnuts in the food processor. Pulse them until they are finely chopped but not yet turning into walnut butter. You want a bit of texture remaining.
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7
Add the mulberry flour back into the food processor with the walnuts. Add the ground cardamom and a pinch of sea salt.
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8
Pulse the mixture together. The natural oils from the walnuts should begin to release and bind with the mulberry powder. If using rose water, add it now.
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9
Test the consistency by squeezing a handful of the mixture. If it holds its shape, it is ready. If it is too crumbly, add 1 tablespoon of honey and pulse again.
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10
Transfer the mixture to a bowl and fold in the roasted sesame seeds for an extra layer of texture.
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11
To shape, you can press the mixture firmly into a square parchment-lined tray (about 1/2 inch thick) or roll them into small, bite-sized balls (truffle style).
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12
If pressed into a tray, use a sharp knife to cut the Talkhan into diamond or square shapes while still slightly warm from the friction of processing.
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13
Let the Talkhan sit at room temperature for at least one hour to firm up before serving.
💡 Chef's Tips
Ensure the mulberries are bone-dry before grinding; if they feel tacky, you can lightly toast them in a low oven for 10 minutes first. If you don't have a food processor, a mortar and pestle is the traditional way to achieve a rustic, authentic texture. Store Talkhan in an airtight container in a cool, dry place; it stays fresh for several weeks and actually improves in flavor over the first few days. For a modern twist, dip half of each Talkhan piece into melted dark chocolate. If the walnuts are very oily, reduce the processing time to prevent the mixture from becoming a paste.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan green tea (Chai-e-Sabz) infused with cardamom. Pair with fresh pomegranate seeds or sliced grapes to provide a juicy contrast to the dense sweet. Enjoy as a high-protein pre-workout snack or a natural energy boost during hiking. Arrange on a platter with other Afghan dried fruits like 'Shakarpara' (dried apricots) and almonds for a traditional 'Mehwa' spread. Serve as a healthy dessert alternative after a heavy meal of Kabuli Pulao.