Chef Matt Dean Pettit joins us once again to show everyone how to make a bimuelos with rose water. This tasty dessert from Israel is the perfect treat for Hanukkah and consists of fried dough, rosewater, honey, cardamon, and raw pistachios. We know — you’re salivating.
INGREDIENTS
- 1 1/2 cup flour
- 1 tsp baking powder
- pinch of salt
- 1 large egg
- 1 cup milk
- canola oil for frying
Syrup Ingredients
- 1 cup honey
- 1 tsp cardamom powder
- 1 tbsp rosewater
- water if too thick
- crushed pistachios for garnish
METHOD
- In a mixing bowl, combine mix together flour, baking powder, and salt. In a separate bowl, beat the egg.
- Whisk the milk into the egg till well combined. Add the milk mixture to the flour mixture and stir with a fork till a batter forms.
- Heat the Canola oil over medium heat till hot enough for frying (approx 365f / 185c).
- Using a tablespoon scoop one batter at a time into the hot oil. Do not overcrowd the pan. Making approximately 3-5 per time.
- Cooking each fried dough for approximately 2-3 minutes or until light golden brown.
- Set our paper towel on a baking sheet/ pan to drain any excess oil off.
- In a small saucepan combine the honey and rosewater, and if too thick add a small amount of water. Bring the liquid to a low boil.
- Remove from heat and pour over the dough and garnish with crushed pistachios.
- Switch it up and garnish with rose sugar instead of honey or orange blossom instead or rosewater or cayenne or cinnamon over cardamom.