Almond And Yogurt Fritters
|All-purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Farina||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Natural yogurt||6 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Sugar||3 Cup (48 tbs)|
|Rose water||1 Teaspoon|
1) Into a bowl, sift the baking powder, flour and salt. Add the almonds and farina and stir well.
2) Add the margarine and cut it in till the mixture looks like fine bread crumbs.
3) With the help of a round-bladed knife, stir in the yogurt gradually. Draw together with the help of your fingers to make a soft and moist dough.
4) Divide the prepared dough into 24 pieces and shape each piece into a ball.
5) On a large cookie sheet, place the balls in a single layer and refrigerate for at least 15 minutes, in order to firm them.
6) In the meantime, prepare the syrup. Into a heavy-bottomed saucepan, put the water, sugar and cloves.
7) Gently heat the contents, without stirring, till the sugar has completely dissolved. Bring the mixture to a boil and boil for about 10 minutes, to make a thin syrup.
8) Take the syrup off the heat and let it cool for a few minutes. Pour it into a large, wide bowl and add the rose water. Stir well and keep aside.
9) Into a deep-frying fryer, pour just enough oil to come 1/3rd of the way up the pan-€™s sides. Gently heat the oil to a temperature of 375 degrees, or till a day-old bread cube browns in the oil in about 50 seconds.
10) In the hot oil, deep fry the dough balls in batches of 3, for about 1-2 minutes per batch. Fry till the balls are deep golden brown in color.
11) On paper towels, drain each batch briefly and then transfer to the prepared syrup. With a large metal spoon, turn the balls till they are moistened on all sides.
12) Let the balls cool in the syrup, cover the bowl and refrigerate for at least 2 hours.
12) Between 4 to 6 small dessert bowls, divide the preparation and serve while still chilled. Makes a good dessert.