Nishalda

Weigh out the egg whites, sugar, soap root (etmak), citric acid, vanillin and water; set aside 200 ml of water for the syrup and 50 ml for the decoction.

Rinse the soap root, chop it finely, cover with 50 ml of water and simmer over low heat for 20 minutes. Let it cool, then strain through gauze; you should be left with no more than 2 tablespoons of decoction.

For the syrup, combine the sugar, 200 ml of water and the citric acid. Cook uncovered over low heat for about 20 minutes, stirring regularly, until the syrup thickens and reduces by roughly half. Cool it to 55–60 °C.

Whisk the egg whites into a stiff, dense foam. Gradually pour in the cooled soap root decoction while continuing to whisk, then keep beating for another 5–7 minutes until the mixture turns white and holds its shape well.

Pour the warm syrup into the egg white foam in a thin stream, whisking constantly. Add the vanillin and keep whisking until the nishalda becomes smooth, glossy and firm enough to hold its shape.

Spoon the nishalda into bowls and chill in the refrigerator for 20 minutes. Serve cold.