Crinkle Cake

• परोसना: 12 servings
• सक्रिय समय: 20 minutes
• कुल समय: 1 hour 15 minutes

सामग्री

1 box phyllo dough

2 sticks butter (melted)

Custard

1 cup milk

¾ cup sugar

1 teaspoon rose essence

1 teaspoon ground cardamom

2 eggs (**)

Syrup (see notes)

1 cup sugar

½ cup water

½ teaspoon rose essence (**)

Garnish

½ cup chopped pistachios

1 tablespoon rose petals

निर्देश

Defrost the phyllo dough as per the package instructions. Preheat the oven to 350 F.

Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.

Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan. *See video for my demonstration!

Bake at 350 degrees F for 10 minutes. Melt butter in a small sauce pan.

Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes.

Combine milk, sugar, cardamom, rose essensce, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown.

Combine water, sugar, and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Drizzle over the cake after removing it from the oven. Cut into 3-inch squares.

नोट्स

Eggless - Want to make it eggless? Make the custard with 1 cup whole milk, 1 cup condensed milk, 1 teaspoon cardamom powder, and 1 teaspoon rose essence.

Rose Essence - I used rose essence that is available in Indian grocery stores. It can also be substituted with good-quality rose water

Nut-free - If you are allergic to nuts, skip them completely

Syrup - For more details on how to make the one-string consistency sugar syrup check out the recipe card for the Balushahi recipe.

Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thin, it may take you less time.

Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.

Check for one-string consistency. There are 2 ways to do this:

Method 1: This is the traditional method. Add a few drops of syrup to a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb fingers and you should see a string being formed between the two fingers. For best results remember to allow the syrup to cool just a bit before you test it.

Method 2: Use a digital thermometer and dip it in the syrup. For accuracy, make sure that the thermometer tip is not touching the bottom of the pan. Once the thermometer reaches 220°F which should be around the 6 to 7-minute mark, the syrup is ready.

Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing as you wait for the dough balls to cook.

पोषण

• कैलोरीज़: 234 kcal
• कुल वसा: 5 g
• संतृप्त वसा: 1 g
• असंतृप्त वसा: 3 g
• ट्रांस वसा: 1 g
• कोलेस्ट्रॉल: 29 mg
• सोडियम: 136 mg
• कुल कार्बोहाइड्रेट: 44 g
• आहार फाइबर: 1 g
• कुल शर्करा: 31 g
• प्रोटीन: 4 g