Hasude / Reshedi e Karamelizuar
(hah-SOO-deh / reh-sheh-DEE eh kah-rah-meh-lee-ZOO-ahr)
Mikpritja: The Art of the Unexpected Guest
In Albanian culture, the guest is sacred, and an empty pantry is no excuse for a lack of hospitality. This dish is a triumph of grandmotherly alchemy, transforming mere water, sugar, cornstarch, and butter into a shimmering, amber-colored pudding in fifteen minutes. For a kid growing up in the American suburbs, the scent of browning butter, toasted walnuts, and caramelizing sugar is the unmistakable signal that a quiet weeknight has suddenly become an impromptu celebration.
Before you start
Toast the walnuts before beginning the recipe.
Warm the walnuts in a dry skillet over medium heat for five minutes until fragrant before roughly chopping them.
Ingredients
- cornstarch1 1/2 cup
- white granulated sugar1 1/4 cup
- water2 1/2 cup
- unsalted butter1/2 cup
- walnuts1 cup
- ground cinnamon1/2 tsp
Method
- 01
Whisk the cornstarch, half the sugar, and the water in a bowl until completely smooth.
Set this slurry aside, giving it one final stir right before using since the starch will naturally settle at the bottom.
- 02
Melt the butter in a heavy-bottomed pot over medium heat and stir in the remaining sugar.
Keep stirring continuously with a wooden spoon until the sugar completely melts and takes on a deep, rich amber color.
- 03
Pour the cool cornstarch slurry directly into the hot caramel.
Do not panic when it sputters aggressively and the caramel seizes into hard chunks. Keep the heat on medium and continue to stir; the hardened sugar will melt right back down as the liquid heats up.
- 04
Continue stirring vigorously without interruption as the mixture rapidly thickens.
Within minutes, the cloudy liquid will transform into a glossy, translucent, and highly cohesive jelly.
- 05
Cook until the pudding physically pulls away from the sides of the pot and your spoon.
This visual cue ensures the starch is fully cooked. Remove the pot from the heat and fold in the chopped walnuts.
- 06
Spoon the warm mixture immediately onto a platter in rustic, freeform dumplings.
Dust lightly with ground cinnamon and serve immediately alongside a strong cup of Turkish coffee.
Notes
Stick to white granulated sugar for this recipe.
You need the visual cue of the white sugar turning amber to gauge the perfect caramelization level without burning it.
Try the weekend upgrade if you have extra time.
Press the hot mixture into a baking dish, brush the top with a beaten egg yolk mixed with a little milk or yogurt, and bake at 400°F for 15 minutes to develop a beautiful, slightly crispy caramelized crust.
From Cook Albanian in America.