Sweet Pufka, Traditional Albanian Easy Dessert
Kikiliciouss is finally back posting as usual. We are very happy about it and we apologize for the lack of posts. We will explain that in another specific article, but for now lets enjoy a very delicious recipe.
This sweet called “Pufka” is a traditional Albanian recipe. It has a unique flavor and just with few ingredients you will have everybody craving for some more.
- You will need some extra ingredients to make your sugar syrup : 1 kg sugar, 1 liter water, 2-3 cloves
Preheat your oven to 200°C.
Add water, sugar and cloves in a large pot.
Boil until sugar is dissolved.
Boil in slow flakes and after finishing set aside.
Put the egg in a bowl and beat it.
Stir in the baking soda.
Add one dish spoon milk powder and then one dish spoon cornstarch until the milk powder and cornstarch finishes.
Note : The ratio of this sweet is 1:1. That means 1 egg, 1 coffee cup milk powder, 1 coffee cup cornstarch. But it doesn’t always stay like that. You may need more milk powder and cornstarch. The dough needs to be not too hard but not sticky either. The perfect way to understand this is to oil your hands with corn oil and with a coffee or tea spoon (by preference, if you want them smaller or larger) take some of the measure and if you can make balls by rolling the dough in hand then the measure has reached the right consistency. If it gets sticky in the hands add 1 dish spoon milk powder and 1 spoon corn starch(the ration stays 1:1) and see the result(you can do that again until the right consistency).
Oil your hands and the pie-pan with corn oil.
Use a coffee spoon or a tea spoon for the dough and make balls by rolling the dough in hand (I’m using a coffee spoon).
Put the balls in space between each-other.
Bake Pufka for around 10 minutes or until they have reached a golden brown color.
Take Pufka out of the oven and put them right away into the hot syrup (not boiling).
Let them there for at least 10 minutes, this is necessary.
Remove Pufka from sugar syrup only if they are filled with it, otherwise let them rest in the pot.
Photography by Eranda Janku, unless otherwise stated