Oriya-style Honey Balls

Ingredients

While the Hungarian Aranygaluska is typically made with yeast dough and served with vanilla custard, the Oriya-style Honey Balls have been adapted to suit the flavors and ingredients of Oriya cuisine. The dough for the honey balls is prepared using rice flour and semolina, giving them a unique texture. Additionally, the honey syrup is infused with traditional Oriya spices like cardamom and cinnamon, adding a distinct flavor profile to the dish. We alse have the original recipe for Aranygaluska, so you can check it out.

• For the honey balls: For the honey balls:
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (100g) semolina 1/2 cup (100g) semolina
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of salt A pinch of salt
• Water, as needed Water, as needed
• Oil, for frying Oil, for frying
• For the honey syrup: For the honey syrup:
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cinnamon stick 1 cinnamon stick
• 4-5 cardamom pods, lightly crushed 4-5 cardamom pods, lightly crushed
• For garnish: For garnish:
• Chopped nuts (almonds, pistachios, or cashews) Chopped nuts (almonds, pistachios, or cashews)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, semolina, sugar, cardamom powder, and salt.
2. 2.
   Gradually add water to the dry ingredients and knead to form a smooth dough. The dough should be firm but pliable.
3. 3.
   Divide the dough into small portions and roll each portion into small balls.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Fry the dough balls in batches until they turn golden brown and crispy. Remove them from the oil and set aside.
6. 6.
   In a separate saucepan, combine the honey, water, cinnamon stick, and crushed cardamom pods. Bring the mixture to a gentle boil and simmer for 5 minutes to infuse the flavors.
7. 7.
   Remove the cinnamon stick and cardamom pods from the syrup.
8. 8.
   Pour the hot honey syrup over the fried honey balls, ensuring they are fully immersed. Allow the balls to soak in the syrup for at least 15 minutes.
9. 9.
   Garnish the honey balls with chopped nuts before serving.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour used is finely ground to achieve a smooth dough.
• Semolina — Use fine semolina for a softer texture in the honey balls.
• Honey — Opt for high-quality honey to enhance the flavor of the syrup.
• Cardamom pods — Lightly crush the cardamom pods to release their aromatic oils.
• Chopped nuts — Toast the nuts lightly before chopping to enhance their flavor.

Tips & Tricks

• For a variation, add a pinch of saffron strands to the honey syrup for a beautiful golden color and a subtle floral aroma.
• Adjust the sweetness of the honey syrup according to your preference by adding more or less sugar to the recipe.
• Serve the Oriya-style Honey Balls warm for the best taste and texture.
• If you prefer a softer texture, allow the honey balls to soak in the syrup for a longer duration.
• Experiment with different types of nuts for the garnish to add variety to the dish.

Serving advice

Serve the Oriya-style Honey Balls as a dessert after a traditional Oriya meal. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.

Presentation advice

Arrange the Oriya-style Honey Balls on a serving platter, drizzle some additional honey syrup over them, and sprinkle them generously with chopped nuts. Garnish with a few whole cardamom pods and a cinnamon stick for an elegant presentation.