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Traditional Ballokume/ The secret to preparing the symbolic dessert of Summer Day

2026-03-14 08:45:00, Shëndeti CNA

Traditional Ballokume/ The secret to preparing the symbolic dessert of Summer

Ballokumja is a traditional Albanian dessert that is closely associated with the Summer Solstice holiday.

It originates from the city of Elbasan and has been prepared for many generations according to a special traditional recipe. This dessert is prepared mainly with corn flour, butter, sugar and eggs, which are carefully mixed to create a soft and aromatic dough.

One of the features of the preparation of ballokume is the use of “finjë”, a traditional ingredient that helps the cake become more flaky. After preparing the dough, the ballokume are formed into balls and baked in the oven until they turn golden brown.

Today, the ballokumja remains a symbol of tradition and celebration in Albanian families, especially during Summer Solstice. 

Preparing Elbasan Ballokums at Home

Ingredients:

1 kg sugar (not granulated)

1 kg sifted corn flour

500 gr fresh butter (according to the advice of Elbasan housewives, the butter should be goat's)

8 eggs

Half a cup of coffee with fine water (prepared by pouring two to three tablespoons of fire ash into a glass of water, leaving it for about 30 minutes and then carefully draining)

Preparation

First, pour the sugar and melted butter into a copper or glass container, the temperature of which should be lukewarm.

Mix with a wooden spoon for about 40-45 minutes until the mixture becomes creamy.

Then add one egg and continue mixing with a wooden spoon. Add the second egg and continue mixing with a wooden spoon, continue the same with the third egg and so on.

Continue mixing continuously while adding the water from the millet plant or, in its absence, add a little milk.

Add the cornmeal by hand gradually, continuing to mix continuously with a wooden spoon until you have used up all the flour.

Stir vigorously with a wooden spoon to prevent lumps from forming and to ensure the mixture is completely smooth.

The dough begins to be worked by hand until the dough is so full that it does not flatten when held in the hand.

The dough is divided into pieces which are given a round shape. They are then placed in a pan greased with butter and dusted with cornmeal. The balls are placed at a distance from each other as their volume will increase during baking.

Place in a preheated oven at 180-200 degrees. /CNA





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