Fried Sweet Dumplings
- Soomaali
- Skaramati/Burka Macaan
- Français
- Petits Beignets au Sucre (Pets de Nonne)
- العربية
- not translated yet
By Leila & Abdullahi · ·
If you don’t like sweets then you met your match! Beware, if you try these dumplings you will become addicted. Seriously addicted. They are sweet, crunchy, yeasty, and ‘dare-you-to-stop-at-one’ goodies. We cannot imagine iftar without these dumplings.
These dumplings, however, are different from any other type that we had. They are simply better! Try them and you be the judge. This recipe came to our family through a Bravanese family of Indian origin.
Early in the morning, the flour was mixed with homemade yoghurt. The mixture was then placed in a sunny spot until late afternoon. Then they were fried, just in time for iftar.
The recipe then underwent some changes. Instant dry yeast was added and it was fermented for a longer period. The dough should be fermented at least overnight in the refrigerator. We prefer to ferment it for two days for that yeasty taste that compliments and balances the sweet syrup.
We have tried these dumplings with vanilla as the flavouring agent, but we prefer cardamom. You could also use rose water and even add saffron if you prefer.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
Tap a step to mark it done.
Preparing the dough
Preparing the dough Put the flour in a bowl.
Add the yeast.
Pour in the yoghurt.
Mix well.
Cover with plastic wrap and let it rest for 1 hour on the counter (at room temperature), then refrigerate until the next day or for up to 3 days. We like to ferment the dough for two days in the fridge.
Preparing the syrup
Put the sugar in a saucepan over medium heat.
Add the water.
Boil for 15 minutes.
Add the lemon juice.
Add the cardamom. You can use vanilla or rose water for flavouring, instead of the cardamom.
Frying the dumplings
Fill a frying pan with oil.
Dip your fingers in water.
With your fingertips, take a small amount of dough.
Form a small ball with your fingers.
With your thumb, push the dough into the oil.
Or fill half a teaspoon with dough. Use another teaspoon to push the dough into the oil.
You can make larger dumplings and they are also great. Use medium heat to fry the dumplings.
Putting the dumplings in the syrup
The syrup must be cooled down completely before adding the dumplings. Pour the dumplings into the syrup.
Stir for just one minute or they will absorb too much syrup. Remove with a slotted spoon.
If you want the dumplings to absorb a lot of syrup, brown them more and leave them in the syrup for a longer time.
Comments
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Can I put a well done liquimat in the fridge to fry it tomorrow?
Is there an alternative for the yorgot ?
هل يجب أن يكون الزبادي في درجة حرارة الغرفة؟ وشكرا على الاتقان
استعملناه باردا
Asselamu Aleykum,
I prepared this sweet dumplings last time and turned extremly nice. But I was wondering if I can skip the syrup since it is very sweet and to substitute by a powder sugar. Will it be ok? or is there any other options?
Thank you.
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
You can use honey instead.
Asc walaal waad mahadsantihiin. Waxaan jeclaan lahaa inaa idin waydiyo qayaasta maxayelay aniga waxan ku noolahay sweden waxaana isticmaalna dl marka koobka ma lamidyahay dl mise waa koobcaadi.
Adigaa mahadda mudan walaal. Waxaan sameynay bog oo beddelaadda ku saabsan. Halkaan guji xawaash.com/?page_id=7039.