I wasn't ready with my dish for Qatar, which is the letter for today, until couple of days ago. With exams going on for kids, it becomes so hard to even manage regular cooking. Since I had thought making Kid friendly dishes, more on snacks and sweets will be easy on the schedule, I was in for deep trouble.
Though the dishes I finalized were simple, even getting that little time seem to be a huge task. While I was going through Qatar, I had thought I would make some of the rice dishes they seem to make. Again making a main course was risky if Hubby dear didn't like it. Then the choice were for desserts. Qatar desserts seem all so heavy, with creams and loads of butter going in.
Infact the final dishes that I had were much like the Danish Apple Cake or few other things. I finally settled for Algeemat. Infact this is much similar to Awamat, with different ingredients going in. Even then I simply wanted to make this. I woke up early on the day I decided to make it and wanted to pack for Konda's snack. Preparation hardly takes time, though if you rest it for over an hour the yeast would really work up and make your batter very fluffy.
Konda and Peddu loved digging into this juicy sweet. Even Hubby dear enjoyed a piece. Rest were all packed for Konda. If you are a sweet lover, this is surely for you. The milk powder, custard powder makes this batter quick sticky. We will have to use spoons to avoid the mess it would cause. The final dish is more like the Mysore Bondas, infact Amma thought it was something like that and was in for a surprise when the sugar syrup hit her senses.
Algeemaat | Qatari Sticky Custard Balls
country Q for Qatar
Category - Sweets, Desserts
Preparation Time - 5 mins
Resting Time - 1 hour
Cooking Time - 3 - 4 mins per batch
All purpose flour - 1 cup
Powdered milk - 1 tbsp
Sugar - 2 tbsp
Instant yeast - 1/2 tsp
Custard powder - 1 tbsp
Saffron a pinch
Cinnamon a pinch
Milk 1 cup
Warm water 1/2 cup
Pinch of salt
Oil for deep frying
Sweet syrup to taste (for serving)
How to make Algeemaat
In a mixing bowl take all the ingredients for the balls. Mix into a smooth batter, making sure it's more on liquid form.
Set it aside to rise, this takes about an hour or so. Heat oil, using spoons, scoop out batter and gently drop into the oil.
Cook on low flame, so that it gets cooked inside. Deep fry in batches and drain on a kitchen towel.
Just before serving, pour hot sugar syrup over the fried balls.
The sugar syrup is a thick syrup and you need not bother about getting a string consistency. This sweet tastes great as hot.