Sweet kaygana is an Anatolian dessert made from an egg-rich batter, fried in thick rounds in a pan and soaked in syrup. Unlike the savory dish of the same name, this version uses baking powder instead of herbs, and the cooked pieces are dipped in syrup. The high proportion of eggs makes the pieces spongy, so they absorb the syrup quickly.
Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before removing the pan from the heat. Pour the syrup into a wide, shallow dish and let it cool; the wide dish makes it easier to dip the pieces.
Whisk the eggs with the salt for 3 minutes, until foamy. Add the milk. Sift in the flour and baking powder and fold them in. The batter should fall slowly from a spoon in a thick ribbon, noticeably thicker than crepe batter. Cook it right away; baking powder loses its leavening power if the batter sits.
Heat the butter and oil together in a pan; the oil helps keep the butter from browning. Spoon the batter into the pan in thick rounds about 8 cm wide. Flip when bubbles appear and burst on the surface and the edges have set. Cook the second side for 2 minutes. Each piece should puff up to about a finger’s thickness when viewed from the side.
Add the hot pieces to the cold syrup one at a time. Soak one side for 30 seconds, turn, soak the other side for 30 seconds, then transfer to a strainer. Do not exceed one minute. Arrange on a serving plate and sprinkle with walnuts.
Do not leave the fried pieces in the syrup for more than one minute. Their spongy texture absorbs syrup very quickly; a piece left too long will fall apart and remain on the spoon.
Tavada pişirirken yağı fazla koymayın, kaygana yağı içine çekince şerbete yer kalmıyor. Şerbeti tamamen soğuttum, sıcak kayganaya soğuk şerbet dökünce hamur şerbeti bir anda çekti ve içi ıslak kalmadı.
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