Ingredients with Measurements:
-1 cup of sweetened shredded coconut
-1/2 cup of white sugar
-1/2 cup of rosewater
-1/2 cup of vegetable oil
-2 tablespoons of cornstarch
-1 teaspoon of vanilla extract
-1/4 teaspoon of salt
Special Equipment Needed:
-Medium-sized saucepan
-Mixing bowl
-Whisk
-Spatula
-Baking sheet
-Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium-sized saucepan, heat the vegetable oil over medium heat.
3. Add the shredded coconut and stir until the coconut is lightly toasted, about 5 minutes.
4. Remove the saucepan from the heat and add the sugar, rosewater, cornstarch, vanilla extract, and salt. Stir until all the ingredients are combined.
5. Transfer the mixture to a mixing bowl and let cool for 10 minutes.
6. Line a baking sheet with parchment paper.
7. Using a spoon or your hands, form the mixture into 1-inch balls and place them on the baking sheet.
8. Bake for 10-12 minutes, or until the balls are golden brown.
9. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 24 balls
Nutritional Information:
Calories: 140
Fat: 8g
Carbohydrates: 16g
Protein: 1g
Substitutions for Ingredients:
-Coconut: You can use unsweetened shredded coconut if desired.
-Sugar: You can use any type of granulated sugar.
-Rosewater: You can substitute with orange blossom water or any other type of flavored extract.
-Vegetable oil: You can substitute with any type of neutral-flavored oil.
Variations:
-You can add 1/4 cup of chopped nuts or dried fruit to the mixture for a different flavor.
-You can also add 1/4 teaspoon of ground cardamom for a unique flavor.
Tips and Tricks:
-Make sure to toast the coconut until it is lightly golden brown.
-Be sure to let the mixture cool completely before forming the balls.
-If the mixture is too wet, add a little more cornstarch.
Storage Instructions:
Store the Coconut and Rosewater Ballokume in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Coconut and Rosewater Ballokume in the oven at 350°F for 5 minutes, or until heated through.
Presentation Ideas:
-Serve the Coconut and Rosewater Ballokume on a platter with fresh fruit and mint leaves.
-Serve the Coconut and Rosewater Ballokume in a bowl with a dollop of whipped cream or ice cream.
Garnishes:
-Sprinkle the Coconut and Rosewater Ballokume with toasted coconut flakes.
-Garnish with a sprig of mint or a sprinkle of powdered sugar.
Pairings:
-Pair the Coconut and Rosewater Ballokume with a cup of hot tea or coffee.
-Serve with a scoop of vanilla ice cream for a delicious dessert.
Suggested Side Dishes:
-Serve the Coconut and Rosewater Ballokume with a side of fresh fruit salad.
-Pair with a side of roasted vegetables for a healthy and delicious meal.
Troubleshooting Advice:
-If the mixture is too dry, add a little more rosewater.
-If the mixture is too wet, add a little more cornstarch.
Food Safety Advice:
-Make sure to store the Coconut and Rosewater Ballokume in an airtight container in the refrigerator.
-Do not leave the Coconut and Rosewater Ballokume out at room temperature for more than 2 hours.
Food History:
The Coconut and Rosewater Ballokume is a traditional Persian dessert that has been enjoyed for centuries. It is believed to have originated in the city of Shiraz in Iran.
Flavor Profiles:
The Coconut and Rosewater Ballokume has a sweet and nutty flavor with hints of rosewater and vanilla.
Serving Suggestions:
-Serve the Coconut and Rosewater Ballokume as an after-dinner treat.
-Serve as a snack with a cup of tea or coffee.
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Region: Iranian