Rataef with malabi

Ingredients

• 250 g flour
• 500 ml lukewarm water
• 15 g fresh yeast
• 4 g baking powder
• 12 g sugar
• 1 g salt
• 60 ml water

For the malabi

• 750 ml milk
• 45 g cornstarch
• 15 ml rose syrup
• 36 g sugar

For the syrup

• 400 g sugar
• 500 ml water
• 45 ml rose syrup
• 3 drops lemon juice
• 1000 ml oil for frying

Preparation

1. To make the syrup, put the sugar and water in a saucepan. Bring to a boil and simmer for 8 minutes, until the liquid is clear. Take the pan off the heat, add the rose syrup and lemon drops, then leave the syrup to cool for 60 minutes. 2. Dissolve the yeast in the lukewarm water. Mix the flour with the baking powder and gradually stir them in, then add the sugar and salt. Mix until you have a smooth batter. 3. Cover the batter and leave it to rise for 60 minutes, until doubled in size. 4. Set aside 60 ml of the milk and mix it with the cornstarch. Put the remaining 690 ml of milk and the sugar in a saucepan. When the milk starts to boil, pour in the cornstarch mixture, stirring continuously. Add the rose syrup and cook the cream for 7 minutes, until thickened. Leave it to cool for 60 minutes. 5. Stir the risen batter. If it is too thick, gradually add up to 60 ml of water. Pour it into a hot pan, without oil, in circles about 8 cm across. Cook each pancake for about 1 minute on one side only, until the surface is no longer liquid but is still soft. Lay the pancakes side by side on a towel. 6. Fill each pancake with malabi and press the edges together while they are still soft. 7. Heat the oil to 170°C in a saucepan. Fry the rataef in batches for 2-3 minutes each, until brown and crisp. 8. Remove them from the oil and immediately dip them in the cold syrup. Leave them to drain.