Kemalpaşa Tatlısı - Soft Cheese Balls in Syrup
Kemalpaşa Tatlısı
These pillowy soft cheese balls have a delicate, milky sweetness that melts in your mouth. Golden-brown spheres soaked in fragrant syrup create an elegant presentation with their glossy shine. This beloved Turkish dessert offers the perfect balance of creamy texture and floral sweetness that will impress any dinner guest.
Ingredients
Instructions
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Prepare the syrup
Combine sugar, water, and lemon juice in a heavy-bottomed saucepan. Heat over medium heat for 15-20 minutes, stirring occasionally until the mixture reaches a light syrup consistency that coats the back of a spoon. Add rose water in the last 2 minutes. Do not let the syrup become too thick or it will crystallize.
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Make cheese mixture
Drain ricotta cheese thoroughly in a fine-mesh strainer for 10 minutes to remove excess moisture. Mix the drained ricotta with semolina flour, eggs, and vanilla extract in a large bowl for 3-4 minutes until you have a smooth, cohesive mixture that holds together when shaped. Do not overmix or the texture will become tough.
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Shape the balls
Using wet hands, take walnut-sized portions of the mixture and roll them into smooth balls about 3cm in diameter. Place them on a clean plate for 5-10 minutes to rest and firm up slightly. Keep your hands damp throughout to prevent sticking. Do not make the balls too large or they won't cook evenly.
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Heat frying oil
Pour vegetable oil into a deep saucepan and heat over medium heat for 5-7 minutes until it reaches 160°C. Test with a small piece of the mixture - it should sizzle gently and rise to the surface immediately. Do not let the oil get too hot or the balls will brown too quickly while staying raw inside.
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Fry the balls
Carefully lower 6-8 balls into the oil using a slotted spoon. Fry over medium heat for 8-10 minutes, turning them occasionally with a wooden spoon until they are golden brown all over and cooked through. Do not overcrowd the pan or the temperature will drop too much.
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Drain and soak
Remove the fried balls with a slotted spoon and drain on paper towels for 1-2 minutes to remove excess oil. Immediately transfer the hot balls to the warm syrup and let them soak for 15-20 minutes until they absorb the syrup and become glossy. Do not leave them in the oil too long or they will become greasy.
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Serve and rest
Remove the balls from syrup and arrange on a serving platter. Let them rest at room temperature for 30 minutes to allow the syrup to fully penetrate before serving. Serve at room temperature or slightly chilled for the best texture. Do not refrigerate immediately or condensation will dilute the syrup.
Tips
Cooking Tips
Make sure the ricotta is well-drained before mixing - excess moisture will make the balls fall apart during frying. You can drain it overnight in the refrigerator for the best results.
Alternatives
If ricotta is unavailable, you can substitute with well-drained cottage cheese pressed through a fine sieve, though the texture will be slightly different and less creamy.
Serving & Storage
Traditionally served on individual dessert plates with a drizzle of the remaining syrup. Store covered at room temperature for up to 3 days - refrigeration will make them too firm.
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