Recipe adapted from Ian Hancock, We Are the Romani people
Galuški is a lovely dessert of marzipan dumplings served in milk, sort of like a warm cereal. Because my mother hates marzipan, we used to just eat basmati rice with lots of milk, sugar, and cinnamon, which, if you haven’t tried it, is also quite lovely. In this decadent version of Galuški, the vanilla, cinnamon, nutmeg, and saffron perfume the milk and complement the almonds’ delicate flavor. Pairs well with Papusza’s poetry and “Romani tea.”
- 1 Cup flour
- 1 Teaspoon baking powder
- 1 Cup marzipan
- 1 Teaspoon cinnamon
- 3 Cups milk (roughly)
- 1 Teaspoon vanilla
- 1/2 Teaspoon nutmeg
- 1/4 saffron to taste
Mix the flour, marzipan, and baking powder together until it forms a stiff paste.
Fashion the paste into balls as big as the end of your thumb.
In a pot, combine the milk, vanilla, cinnamon, nutmeg, and saffron and bring to a boil.
Drop the dumplings into the boiling milk. Once they swell and float to the surface, remove from heat and serve in colorful bowls with the milk they were cooked in.