Brazilian Cheese Balls in Syrup
These soft cheese dumplings simmered in a light sugar syrup are a beloved Brazilian treat from Minas Gerais. Each bite is creamy and faintly salty, balanced by the gentle caramel of the syrup. Serve them warm, straight from the pot, with a spoon.
🛒 Ingredients
30 servings
- 4 cups aged Minas cheese, grated (or well-drained salted ricotta)
- 3 eggs
- 2 to 3 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 2 liters filtered water
- 2 cups sugar
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Directions
- 1
Start with the syrup, as it needs to be boiling by the time the dough is ready: pour the water and sugar into a tall, deep pot so it won't spill over.
- 2
Bring it to a gentle boil and let it simmer on low while you make the dough.
- 3
In a bowl, mix the grated cheese with the eggs and flour until well combined.
- 4
Add the baking powder last and stir it in quickly.
- 5
The dough should stay firm and even: roll it into small balls the size of a walnut.
- 6
Once the syrup is boiling, drop the balls in one at a time, without crowding them.
- 7
Cook gently until the syrup reduces to about one-third of its original volume. Serve warm.
💡 Chef's Tip
If your cheese is very fresh, drain it well and add a touch more flour so the balls hold their shape. A pale syrup keeps the flavor delicate; cook it longer if you want a deeper, caramelized sweetness.
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