Kemalpaşa - Tamil Style Sweet Dumplings

Ingredients

In this Tamil-inspired version of Kemalpaşa, we have replaced the traditional Turkish ingredients like flour and goat's milk with semolina and coconut, which are commonly used in Tamil cuisine. The syrup is also infused with rose water and saffron, adding a distinct floral aroma that is characteristic of Tamil desserts. We alse have the original recipe for Kemalpaşa, so you can check it out.

• For the dumplings: For the dumplings:
• 1 cup (200g) semolina 1 cup (200g) semolina
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (60ml) ghee 1/4 cup (60ml) ghee
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of salt A pinch of salt
• For the syrup: For the syrup:
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon rose water 1 tablespoon rose water
• A few strands of saffron A few strands of saffron

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the semolina, grated coconut, sugar, ghee, cardamom powder, and salt. Mix well until the ingredients are evenly combined.
2. 2.
   Shape the mixture into small, round dumplings and set them aside.
3. 3.
   In a saucepan, combine the sugar and water for the syrup. Bring it to a boil over medium heat, stirring until the sugar dissolves completely.
4. 4.
   Reduce the heat to low and add the rose water and saffron strands to the syrup. Simmer for 5 minutes to infuse the flavors.
5. 5.
   Gently drop the dumplings into the simmering syrup and cook for about 15-20 minutes, or until they are cooked through and have absorbed the syrup.
6. 6.
   Remove the dumplings from the syrup and let them cool slightly before serving.
7. 7.
   Serve the Tamil-style Kemalpaşa warm or chilled, garnished with a sprinkle of grated coconut or chopped nuts.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for a smoother texture in the dumplings.
• Rose water — Use a high-quality rose water for the best flavor.
• Saffron — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the syrup to enhance their color and aroma.

Tips & Tricks

• To enhance the coconut flavor, toast the grated coconut lightly before adding it to the dumpling mixture.
• For a richer taste, substitute some of the water in the syrup with coconut milk.
• If you prefer a less sweet dessert, reduce the amount of sugar in both the dumplings and the syrup.

Serving advice

Serve the Tamil-style Kemalpaşa as a dessert after a traditional Tamil meal. It pairs well with a cup of hot masala chai or a refreshing glass of coconut water.

Presentation advice

Arrange the dumplings on a serving platter and drizzle some of the syrup over them. Garnish with a sprinkle of grated coconut or a few strands of saffron for an elegant touch.