Cinnamon Saffron Galuški (Marzipan Dessert Dumplings)

Cinnamon Saffron Galuški (Marzipan Dessert Dumplings)
Staff Writer

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.”

Read How to Eat Like a Real Gypsy here

 

4
Servings
215
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
7g
10%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
30g
23%
Protein
8g
17%
Vitamin A, RAE
89µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
222mg
22%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
43mg
13%
Pantothenic acid
1mg
20%
Phosphorus, P
220mg
31%
Selenium, Se
8µg
15%
Sodium, Na
351mg
23%
Vitamin D (D2 + D3)
2µg
13%
Water
157g
6%
Zinc, Zn
1mg
13%

Cinnamon Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Cinnamon Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.