Rum Balls

About Rum Balls

Ingredients

• Sponge cake 100 gms
• Rum 4 tsps
• Raisins (kishmish) 20 gms
• Chocolate, grated 100 gms
• Chocolate sauce 100 gms
• Colourful vermicelli to garnish

How to Make Rum Balls (Stepwise Photos)

Method

1. Take the raisins in a small bowl, add rum for around 15-20 minutes.
2. Crumb the sponge cake and put into a mixing bowl.
3. Take grated chocolate in another bowl and melt on a double boiler and add to sponge crumbs.
4. Add rum soaked raisins and mix well.
5. Divide the mixture into equal portions and shape them into balls.
6. Take chocolate sauce in yet another bowl and spread colourful vermicelli on a plate.
7. Dip these balls in the chocolate sauce, roll in colourful vermicelli and arrange them on a serving platter.
8. Serve

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps