Laideecanee (Fried cottage cheese dumplings soaked in sugar recipe
For the sugar syrup:
4 cups (1 litre) 32 fl oz Water
2 cups / 300 g (11 oz) Sugar
2 cups / 300 g (11 oz) Sugar
For the dumplings:
2 cups Soft cottage cheese (chenna)
1/2 cup (100 g) 3 1/2 oz Wholemiik fudge
1 tsp (2 g) Arrowroot powder
a pinch Soda bicarbonate
10 - 20 pieces Rock candy (mishri), broken
4 Green cardamom (choti elaichi), peeled
Ghee or vegetable oil for deep-frying
1 tbsp (15 ml) Rose water (gulab jal)
1/2 cup (100 g) 3 1/2 oz Wholemiik fudge
1 tsp (2 g) Arrowroot powder
a pinch Soda bicarbonate
10 - 20 pieces Rock candy (mishri), broken
4 Green cardamom (choti elaichi), peeled
Ghee or vegetable oil for deep-frying
1 tbsp (15 ml) Rose water (gulab jal)
method
1. For the sugar syrup, boil the water and sugar to make a one-string consistency syrup. Keep the syrup warm.
2. For the dumplings, mix and mash the cottage cheese, wholemilk fudge, arrowroot, and soda bicarbonate together till smooth. Divide the dough to make 3 - 4 cm balls. Place a piece of barley sugar and a green cardamom seed inside each ball. Cover and make a smooth ball. Repeat till all are done.
3. Heat the ghee or oil in a wok; slide the balls in carefully. So they start floating, keep turning them with the back of a slotted spoon without lifting them. When they turn dark brown, remove and soak them in the warm sugar syrup for a couple of hours. Sprinkle rose water and serve.
2. For the dumplings, mix and mash the cottage cheese, wholemilk fudge, arrowroot, and soda bicarbonate together till smooth. Divide the dough to make 3 - 4 cm balls. Place a piece of barley sugar and a green cardamom seed inside each ball. Cover and make a smooth ball. Repeat till all are done.
3. Heat the ghee or oil in a wok; slide the balls in carefully. So they start floating, keep turning them with the back of a slotted spoon without lifting them. When they turn dark brown, remove and soak them in the warm sugar syrup for a couple of hours. Sprinkle rose water and serve.
serving amount
makes: 15-20
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