We cook water and mulberry molasses in our cauldrons. We add raw buckwheat flour to the mixture boiled in the cauldrons and leave it to cook at low temperature. Our ready mixture is laid on industrial satin food cloths and sent to dry in our ovens for 8 hours. After resting for 1 day, our dried pestils are removed from the cloth, cut into certain sizes and rolled by adding hazelnut paste prepared only with hazelnuts and white mulberry dried fruits and covered with pistachios, hazelnuts and coconut.
Water, mulberry molasses, date juice, raw buckwheat flour, sorghum flour, dried white mulberry, hazelnut, coconut, pistachio