Kalahchi with Condensed Milk
Description
The recipe won't take much time. During preparation, keep two nuances in mind. First, when kneading the dough, it’s very important to add the flour in parts. Second, when frying, keep the heat slightly below medium and don’t leave the little cakes unattended. They fry very quickly. Taking the nuances into account and following the recipe, the baked goods will surely delight you. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, mix the eggs and condensed milk.
- 3
Step 3
Add some flour and vegetable oil. Start kneading first with a whisk; as soon as the mixture begins to thicken, add more flour and continue kneading by hand.
- 4
Step 4
The dough should be soft, elastic, and not fall apart in your hands.
- 5
Step 5
Form the little rolls. For this, cut off 1/4 of the total dough, roll it into a rope. Cut the rope into pieces. Roll each piece into a thin strand, which you roll up into a little roll. Do the same with the remaining dough.
- 6
Step 6
In a deep fryer or a tall pot, heat vegetable oil. The amount should be enough for deep-frying. The oil must not be overheated; the optimal heat is slightly below medium. Lower the prepared kolachiki into the fryer.
- 7
Step 7
Fry on both sides until golden brown, without letting it burn.
- 8
Step 8
Transfer the ready fritters onto a paper towel to absorb excess oil.
- 9
Step 9
Before serving, if desired, the pastry can be dusted with powdered sugar.