Balkaymak
A delicate Kazakh milk dessert with honey that slowly thickens into a glossy, creamy texture.
Ingredients
- sour cream 30%400 g
- honey120 g
- wheat flour30 g
- milk70 ml
Instructions
Set up two pots for a water bath: pour water into the larger one and bring it to a light simmer, and put the sour cream into the smaller one.
Place the smaller pot over the water and heat the sour cream for about 7 minutes, stirring constantly; it should become smooth but must not boil vigorously.
Add the honey in small portions, mixing thoroughly each time so it dissolves evenly into the hot sour cream.
Sift the wheat flour into a bowl and gradually pour in the milk, whisking the mixture until completely smooth with no lumps.
Slowly pour the milk-flour mixture into the sour cream, whisking continuously so the dessert thickens evenly.
Cook over the water bath for another 8–10 minutes, stirring often, until the balkaymak becomes thick, smooth, and takes on a golden hue.
Remove the dessert from the water bath, spoon it into dessert bowls, and serve warm.
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