April 3, 2021

Alkaki step by step

Hello my blog readers, today i am sharing Alkaki recipe. Alkaki is a traditional dessert usually found in royal houses and bride houses in hausa culture.

I have been asked several times about Alkaki recipe. So finally i will drop it here and i hope you’ll enjoy it.

Most hausa’s love this dessert, but it seems difficult to make it at home. It is very inviting snack to who knows it.It is a traditional recipe made from wheat, cow milk and other ingredients. The taste of alkaki can be only understood by who ate it.

😁

There was a hausa proverb that says: “Alkaki da zuma sai sarki” meaning; “Alkaki with honey, is a food to the king only”

We sell delicious Alkaki in bulk and in pieces. Call 09035186172 to order

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Alkaki can stay long up to one year and even more. This depends on how it is prepared. Let’s see how to make this exquisite royal Alkaki:

These ingredients made 20 pieces of mini alkaki:

To order your Crunchy yummy Alkaki; Call 09035186172.

Ingredients

4 Cups crushed wheat (“barzajjiyar alkama” in hausa)

2 Cups ground wheat

1 Cup cows milk

½ cup oil

1cup water

2 Cups sugar

1 Teaspoon Lime/lemon juice

This is wheat broken down into small pieces with grinding machine. Sieve the powdered ones from it, remove the shells and we are to use the pieces.

Combine the crushed wheat and wheat flour together. You can use the powdered wheat gotten from grinding as the wheat flour.

Add oil and rub

Add cow milk and water. The oil from the milk is removed. And the milk is slightly sour because it stay for few hours. But very fresh cowmilk can be used as well.

Stir in the liquid until it completely combined with the wheat

Knead to form a quite thick dough . It would soften gradually with time and by adding water while pounding(in the next steps). So don’t make a watery dough. And do not over knead , just combine it to a dough.

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Cover it tightly and keep in a warm place for 3-4 hours or overnight. It wouldn’t rise, but it would be as soft as you can easily squeeze a piece of wheat with your fingers. Let’s see:

After four good hours (you can keep it for 3 hours, but the longer it stays the softer it would be)

See how the interior looks; softer than it was 4 hours ago.

Put a portion out of the dough in a mortar.

Add little potash (soaked and filtered). This is optional, it help to reduce the sour taste provided by the Cow-milk.But this doesn’t mean that alkaki may be sour without potash, because alkaki is dipped in honey or sugar syrup at the end, which balance the taste.

Add water in drops

Beat well with pistil until very soft and sticky. Sticky enough that the pistil sticks to the dough and you can hardly remove it. Add more drops of water by the way, to achieve the stickness.Rub your hand with oil, take 2 tablespoon of the dough and roll it on an oily working surface.

Roll it using hand like this. It must be soft and sticky. If it breaks while rolling, take it back into mortar, add water and beat again.

Cross the sides

Fold the upper one from down to the opposite way.

To make other shapes:Roll it with hand like this

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Roll the other end on top of the first one.You can make other shapes of choice.

Alkaki are ready for frying

Heat oil in a large wide pan, dip alkaki and fry in a low heat for good 20 minutes.

Turn sides occasionally. Continue in a low heat till golden brown.
The last two ingredients are use to make:
Sugar syrup :Boil water and sugar in a pot untill it thickens and sticks. Add lime juice, stir and remove from heat.

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When alkaki are well fried, put them in sugar syrup or honey and allow them to soak overnight or for some hours.You can put it directly to the syrup without using colander or towel to remove excess oil. This is because Alkaki do not absorb much oil when frying.And that luscious delicious alkaki is ready to be served

😋

Crunchy

Ingredients

4 Cups crushed wheat

2 Cups wheat flour

2 Cups cow-milk

8 Tablespoon oil

😃

2 Cups sugar

1 Teaspoon Lime juice

•Combine the crushed wheat and wheat flour together. You can use the powdered wheat gotten from grinding as the wheat flour.

•Add oil and rub

•Add cow milk. The oil from the milk is removed. And the milk is slightly sour because it stay for few hours.
•Stir in the milk to completely combine with the wheat.

•Knead to form a thick dough that hardly co’operate. It would soften later by itself. So don’t make a watery dough. And do not overknead , just combine it to a dough.

•Cover it tightly and keep in a warm place for 3-4 hours or overnight. It would’nt rise, but it would be as soft as you can easily squeeze a piece of wheat with your fingers.

•After four good hours (you can keep it for 3 hours, but the longer it stays the softer it would be), it would look softer than it was before.•Put a portion out of the dough in a mortar.

•Add little potash (soaked and filtered). This is optional, it help to reduce the sour taste provided by the Cow milk.•But this doesn’t mean that alkaki may be sour without potash, because alkaki is dipped in honey or sugar syrup at the end, which balance the taste.

• Add little water•Beat well with pistil until very soft and sticky. You can add more drops of water by the way.•Rub your hand with oil, take 2 tablespoon of the dough and roll it on an oily working surface.

•Roll it using hand . It must be soft and sticky. If it breaks while rolling, take it back into mortar, add water and beat again.•Make a shape of choice•Heat oil in a large wide pan, dip alkaki and fry in a low heat for good 20 minutes.
•Turn sides occasionally. Continue in a low heat till golden brown.

•When alkaki are well fried, put them in sugar syrup or honey and allow them to soak overnight or for some hours.To make sugar syrup :• Boil water and sugar in a pot untill it thickens and sticks. Add lime juice, stir and remove from heat.

NOTE
~If alkaki dough is still hard after staying for that hours, or it breaks when rolling: Add drops of water and beat in the mortar.~The inner side of alkaki can not be well fried if the dough is not soft.

~Low heat allow all sides of alkaki to be well fried.
~It is not necessary to use mortar for beating alkaki, you can knead and beat-well with hand by adding thesame water.~Make sure alkaki is dipped in oil when frying.~Stirring occasionally helps in uniform browning.

Did you try this recipe? Comment below and let us know what you think, or Snap a picture and tag @binish_foods on instagram.I love to see what you cook

We take orders of Alkaki with nationwide delivery in Nigeria, call 09035186172 to order.Thanks for visiting. Don’t forget to leave your comment below. Join the community and tell us how you like this recipe.

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