Kemalpaşa works the opposite way round to other syrup desserts: the balls are baked first and then boiled IN the syrup. That is why they swell to twice their size. Less than twenty minutes in the syrup and they stay dry inside.
Ingredients
For the dough
For the syrup
For the top
Method
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Make the dough
Mix the curd cheese, egg and sugar. Add the semolina, flour and baking powder and bring together without kneading.
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Shape the balls
Roll walnut-sized balls, flatten them slightly and make a dimple in the middle.
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Bake
Space them out on a tray and bake at 180 degrees for 25 minutes, until they colour.
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Boil the syrup
Boil the sugar and water in a wide pan and add the lemon juice.
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Cook in the syrup
Drop the baked balls into the boiling syrup and simmer for 20 minutes. They will swell to twice their size.
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Rest
Take off the heat and leave them in the syrup for 40 minutes.
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Serve
Lift them out with a slotted spoon and serve with clotted cream and walnuts.
Tips
- Make plenty of syrup; the balls drink it as they swell and with too little they stay dry.
- Do not skip the twenty minutes of boiling in syrup, as that is what sets this recipe apart from the others.
- The curd cheese must not be salty, as salty curd ruins the dessert.
Nutrition
Values are per serving and approximate.