Cheesecakes with candied fruits and cardamom
4 servings
45 minutes
Cottage cheese pancakes with candied fruits and cardamom are a true delight of Russian cuisine, combining the softness of cottage cheese, the sweetness of candied fruits, and the spicy warmth of cardamom. This recipe comes from ancient traditions of home baking where natural ingredients turn into heartfelt treats. Cardamom, known for its subtle Eastern notes, adds sophistication to this dish. The pancakes are golden brown, tender inside with a slight crunch outside. They pair perfectly with honey, sour cream or jam, making every morning cozier. This dish can be served for breakfast or dessert — it brings the warmth of home and offers moments of gastronomic happiness.
1
Pass the fatty homemade cottage cheese through a sieve, add sugar (preferably unrefined), salt, and an egg. Sift 40 grams of flour into the mixture, add candied fruits and previously ground cardamom seeds. Mix thoroughly;
- Soft cottage cheese: 350 g
- Sugar: 45 g
- Chicken egg: 1 piece
- Rice flour: 60 g
- Candied fruit: 80 g
- Green cardamom pods: 5 piece
- Salt: pinch
2
Heat a pan with vegetable oil (or a mixture of vegetable and butter) over medium heat;
3
Form small, neat cheese pancakes from the dough, coating each in the remaining rice flour. Fry in batches for 3-5 minutes on each side. Place the golden pancakes on a plate covered with a paper towel.
- Rice flour: 60 g