Alright, so the other day I got this wild hair to try making some Mongolian desserts. I’ve always been curious about them, you know? So I dug around and found a few things that seemed doable. First off, I tackled this creamy dessert. I whipped up some cream—it’s pretty straightforward, right?
Then I messed around with gelatin. I’ve used it before in some Jell-O molds, so it wasn’t totally new territory. Mixed it all up, let it set in the fridge, and bam! A totally new dessert experience. It was pretty rich, so a little goes a long way. I think the gelatin gave it this cool, smooth texture, kind of like a panna cotta but not exactly.
Next up, I tried making something called “Aaruul.” Sounds fancy, but it’s basically sour milk sweets. This one was a bit of a project. I started by boiling some milk—whole milk, because why not? You boil it to separate the curds and whey, like making cheese but way simpler. I felt like a little kid doing a science experiment, watching the milk change. Then you take the curds, add a bit of sugar because everything’s better with sugar, and squeeze the heck out of them.
I wrapped the curds in a cheesecloth—thank goodness I had some lying around from that one time I tried making cheese—and pressed it under a wooden board. I piled some books on top for extra weight. It’s a waiting game, letting the whey drip out. It took a while, but eventually, I had these firm little curds. Dried them out a bit more, and there you have it, Aaruul! They were tangy and sweet, kind of addictive. It is usually shaped with traditional pattern. But, I am not so good at the handcraft. I just shaped them into small cubes.
Finally, I made “Boortsog.” Now, these are fun. They’re like the Mongolian version of fried dough or maybe little soft cookies. I mixed up a simple dough with flour, milk, yeast, eggs, a little oil, salt, and sugar. Let the dough rise a bit—I watched a movie while waiting, multitasking, you know? Then I shaped them into these small rounds and fried them up.
They puffed up nicely in the hot oil, and turned this beautiful golden brown. I sprinkled a bit of sugar on them while they were still warm. These Boortsog were a hit! They’re perfect for a snack, maybe with some tea. I think next time, I’ll try dipping them in some honey or jam. I felt like I hit the jackpot with these. So yeah, that’s how I spent my weekend—playing around with Mongolian desserts. It was a blast, and I ended up with some pretty tasty treats. Who knew?
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About that creamy dessert: Make sure your gelatin is properly dissolved. No one wants lumpy dessert.
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For the Aaruul: Patience is key. Don’t rush the pressing process, or you’ll end up with soggy sweets.
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Boortsog tip: Don’t overcrowd the pan when frying. Give them space to puff up and cook evenly.
My tips about these desserts
I might try making more desserts next time. If you guys have any easy dessert recipes, let me know!
Original article by the Author:Adwan,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/how-to-make-mongolian-desserts-simple-guide-for-beginners/
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