829. Rangina Balls

1

Rangina, the Arabian Gulf seasonal dessert gets a make over as bite-sized balls this year around.
I say seasonal because although some people make rangina with dried dates which are available all year around, it is originally only made using fresh ripe dates which are only available in the mid- to late Summer.The ingredients in this version of Rangina mirror exactly the original, the major difference being the multiplied ratio of flour to date. This is because the lot is kneaded and then need to be firm enough to form into bite sized balls.
You can also stuff each of the balls with a blanched almond and roll it in shredded coconut.

Ingredients:

2 cups peeled and pitted fresh dates
1 tsp cardamom powder
2 cups flour
1/4 tsp cinnamon
1/4 cup butter, soft
1/4 cup olive oil

Method:

Put the peeled and pitted dates in a bowl with the cinnamon and cardamon.
Toast the flour in a dry pan over medium heat until browned and toasted.
Add the flour to the dates and knead it with the butter and olive oil until a workable dough is formed.
Form the dough into bite-sized balls and serve.
You can also stuff each of the balls with a blanched almond and roll it in shredded coconut.

كرات الرنجينة
 
المكونات:
2 كوب رطب مقشر مخلي من البذور
1 ملعقة صغيرة هيل مطحون
2 كوب طحين
1/4 ملعقة صغيرة قرفة
1/4 كوب زبدة طرية
1/4 كوب زيت زيتون
الطريقة:
يوضع الرطب في إناء عميق مع الهيل والقرفة.
يحمر الطحين في مقلاة جافة على نار متوسطة.
يضاف الطحين للرطب ويعجن مع الزبدة و زيت الزيتون إلى أن تتكون لدينا عجينة سهلة التشكيل.
تكور العجينة لكرات صغيرة وتقدم.
يمكن أن تحشى كل كرة بقطعة من اللوز المقشر وتغلف بجوز الهند المبشور.

 

 

صحة و عافية
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