Rkhama, the moroccan peanut and chocolate candy that doesn't need an oven
A Moroccan candy that looks like nougat, has a compact texture that melts when you bite into it and tastes like chocolate peanuts? It exists, it's called rkhama, and the best thing is that you don't need an oven, a thermometer or half a lifetime in the kitchen to prepare it. Just a bowl, a chopper and some time in the fridge. This traditional Moroccan sweet is prepared especially during celebrations such as Aid el-Fitr (at the end of Ramadan) or the feast of the Lamb, and it is usually shared with other delicacies such as the almond briouats, baghrirs or a good glass of authentic Moroccan tea with mint.. The recipe is as easy as mixing crushed peanuts with condensed milk, perfumed with orange blossom water and covered with melted chocolate. If you have a sweet tooth and feel like trying something different without complicating your life, this Moroccan recipe is for you.
Ingredients
Materials
- Mortar or chopper/blender
- Pastry bag
- Mold (optional)
- Cling film or baking paper
- Wooden skewer or toothpick or knife
Preparation
Chop the peanuts with a chopper, making sure there are no lumps.
In a large bowl, mix the chopped peanuts with the cinnamon, orange blossom water, condensed milk and pinch of salt.
Stir until a dense and homogeneous paste is obtained.
Line the base of a baking pan with cling film or baking paper, making sure that it overhangs the edges to facilitate unmolding. Pour the peanut paste and spread it well, distributing it evenly and smoothing it with the help of a soup spoon, the base of a glass or a pastry scraper. Reserve in the refrigerator while continuing with the recipe.
Chop the white chocolate (reserving a part for the topping), place it in a bowl and add a teaspoon of sunflower oil. Melt the chocolate in the microwave or in a bain-marie. Spread it evenly on the peanut paste sheet, using a spatula. Gently tap it on the worktop to level it out. Refrigerate until the chocolate hardens (about 15 minutes).
Remove from the refrigerator and turn the plate upside down. Melt the milk chocolate together with the sunflower oil and spread it on the base, making sure it is well distributed. Tap again on the worktop to level it.
Melt the rest of the white chocolate, put it in a piping bag and draw lines on the milk chocolate surface. It does not matter if they are not perfectly straight or parallel.
Before the chocolate hardens, run a wooden skewer or toothpick along the surface, perpendicular to the lines, back and forth, to create a decorative veined effect. Cool again for a few minutes in the refrigerator.
Once the chocolate has hardened, cut into portions of the desired size and shape: squares, rectangles or diamonds. Serve, and that's it!
Observations
What type of chocolate is used in the rkhama recipe?
Most commonly, milk chocolate is used to cover the base and white chocolate for the decoration in the form of veins. If you prefer a more intense flavor, you can opt for dark chocolate. The important thing is to melt it well and spread it evenly to achieve a smooth, glossy finish.
Can peanuts be substituted in this Moroccan sweet?
Yes, although roasted peanuts are the classic nut in this preparation, you can substitute them with almonds, hazelnuts or a mixture of several nuts. The flavor and texture will change slightly, but the result is still delicious. However, it is advisable to grind them well to achieve a homogeneous mass.
How to preserve homemade rkhama?
This peanut and chocolate candy is perfectly preserved in the refrigerator for 2 or 3 weeks, as long as you keep it in an airtight container. As it contains a lot of sugar and no perishable ingredients, it keeps well without losing its texture. You can also freeze it in individual portions, which allows it to be kept for up to 2 months. Before serving, it is advisable to take it out for a few minutes so that it recovers its optimum point.
Is rkhama suitable for people with celiac disease?
Yes, this traditional recipe does not contain gluten, since it does not contain flour or derivatives. Even so, it is essential to verify that all the ingredients - chocolate, condensed milk and nuts - are labeled as gluten-free, to avoid possible cross-contamination during the manufacturing process.
What other variations can be made when preparing rkhama?
In addition to changing the peanuts for other nuts, it is possible to play with the type of chocolate: dark, white or even ruby (pink) chocolate, depending on the contrast you are looking for. Some versions dispense with the decorative white chocolate and add grated coconut, chopped nuts or seeds on top. You can also add puffed rice or cornflakes to the base for a crunchier texture.
What flavors go well with rkhama?
In addition to the classic hint of orange blossom water, many homemade recipes include rose water, orange zest or a pinch of ground cardamom. These ingredients add depth and a more personal aromatic profile, without departing from the spirit of this Moroccan sweet.
What drinks can be served with this Moroccan sweet?
The most traditional is to serve it with green tea with mint, which contrasts with the sweetness of the dessert. It also goes very well with a black coffee or coffee with milk. And in the warmer months, a homemade lemonade with orange blossom water enhances the flavors and refreshes the palate.
When is rkhama usually enjoyed?
Rkhama is a traditional Moroccan sweet that is usually served on religious holidays such as Aid el-Fitr, which marks the end of Ramadan, and during the feast of the Lamb (Aid el-Adha). It is also commonly offered at family gatherings, special snacks or as part of a tray of sweets to entertain visitors. Its simple preparation, without the need of an oven, and its sweet and aromatic flavor make it an ideal recipe to share in moments of celebration.
Why is salt added to rkhama if it is a sweet?
Salt acts as a flavor enhancer: it brings out the nuances of the peanuts, balances the sweetness of the condensed milk and enhances the chocolate. It can be added directly to the dough or sprinkled over the chocolate coating, creating a subtle but very effective contrast that gives depth to the whole.
Can I make this recipe without a mold?
Yes, you can prepare the rkhama perfectly well without a mold. Simply spread the dough on a tray, a board or even a flat pan, provided that you line it with cling film or baking paper beforehand so that it can be easily removed from the mold. Just try to give it a uniform thickness and smooth the surface well so that the result is as aesthetically pleasing as possible.
Attributes
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