This is a fabulous little dessert that I’ve learned to make with my host family. As for the name, I’m fairly certain that it’s called Rasmela or something along those lines. I apologize for the lack of clear measurements, but I will be more than willing to teach anyone how to cook this summer! Anyways, it’s fairly simple to make:
-milk powder (lots and lots of it!)
-saffron (zafaron in Arabic)
-a few eggs
-cardamom pods (hayl in Arabic)
First, you have to mix together the egg and baking powder.
Next, put some water in a pot. Add milk powder and cardamom pods and stir well.
Leave them to boil for a while. Add sugar. Then, taste it and decide it needs more sugar. Repeat several times.
Mix together saffron and rose water and then add it to the pot. If the color doesn’t turn yellow enough for you, sneak in a few drops of yellow food coloring.
Meanwhile, go back to the egg and baking powder. Using more milk powder, mix up a dough. I counted sixteen heaping tablespoons of milk powder to make ours, but that’s a very rough estimate that depends on how much egg and baking powder you used.
Once it’s dough-y enough, make small balls with diameter something between a nickel and a quarter. Drop them into your boiling mixture, and leave them to boil for a long time—at least a half an hour. You take them out “once they are cooked.”
Then, leaving them in the sauce, refrigerate until the whole mixture is nice and cold. Yum!
(Oh, and the word for ‘sweets’ in Arabic is halweyat)