Recipe for Sweet Syrup-Soaked Rolls
Ingredients:
- For the Rolls:
- 2 cups cooked rice or 2 cups of flour (for dough)
- 1/4 cup sugar (if using rice, adjust if using dough)
- 1/2 cup milk (if using rice)
- 1 egg (optional, helps binding if using rice)
- Oil or butter for frying (if making from dough)
- For the Filling:
- 1 cup finely chopped nuts (walnuts, pistachios, or almonds)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon or cardamom
- For the Syrup:
- 1 cup water
- 1 cup sugar
- 1/2 lemon, juiced
- Optional flavorings: orange blossom water, rose water, or vanilla extract
Instructions:
- Prepare the Filling:
- Mix the chopped nuts with sugar and cinnamon or cardamom. Set aside.
- Make the Rolls:
- If using rice: Mix the cooked rice with milk, sugar, and an optional beaten egg to bind. Spread the mixture on a flat surface and let it cool.
- If using dough: Prepare a simple dough with flour, water, a pinch of salt, and oil. Roll out into thin sheets.
- Assemble:
- Place a spoonful of the nut mixture on the rice or dough sheets. Roll them tightly.
- If using dough, lightly fry the rolls until golden brown. If using rice, you can skip this step.
- Prepare the Syrup:
- Combine water, sugar, and lemon juice in a saucepan. Bring to a boil and simmer until it thickens slightly. Add flavorings if using and let it cool.
- Soak the Rolls:
- Arrange the rolls in a deep dish. Pour the cooled syrup over the rolls, making sure they are fully submerged. Let them soak for at least a few hours, preferably overnight in the fridge.
- Serve:
- Serve chilled or at room temperature, garnished with additional chopped nuts.
This recipe is a fusion idea based on the image and typical recipes from regions that use syrup-soaked desserts. Feel free to adapt it to what you saw or to local ingredients and tastes! If you need a more specific recipe or a different type of dish, just let me know!
