Fiji/indian sweets?...?!
Halwa??(made with semolina,ghee,almond,cardamom,sultana,su... ect.(nani makes it&i've been abroad to long to know how)
will someone please give me method+measures(&how to make this simple pleasure...
Any other sweet recipies(from fiji/indian)burfee?easy to make@home,would be great.
Semae??my favourite(vermacilli,milk,almonds&what else?)how.Please help i'm craving in australia.
Answers: I dodt know how to spell(even pronounce)one of my fav.sweets@puja.
Halwa??(made with semolina,ghee,almond,cardamom,sultana,su... ect.(nani makes it&i've been abroad to long to know how)
will someone please give me method+measures(&how to make this simple pleasure...
Any other sweet recipies(from fiji/indian)burfee?easy to make@home,would be great.
Semae??my favourite(vermacilli,milk,almonds&what else?)how.Please help i'm craving in australia.
I feel for you dear, it's tough to be away from home. Happy eating:)
Halwa (Sweetened Semolina with Raisins & Nuts)
Serves 4
Ingredients:
1 cup semolina (rava, sooji or Cream of Wheat)
? cup sugar (to taste)*
3 tbsp butter (unsalted) or ghee (clarified butter)
1 cup milk (can use 2%, 1% or even skim milk)
? cup raisins
? cup slivered almonds, toasted
? cup cashew pieces, toasted
2-3 cardamom pods (lightly crushed)
pinch of saffron
pinch of freshly grated nutmeg
METHOD:
In a large flat skillet on medium high, heat the butter and add the semolina when just melted. Keep stirring continuously so as not to burn until the semolina turns light brown in color and a nutty fragrance is emitted. Also, add the raisins. This may take up to 5-6 minutes. Simultaneously on another burner, in a saucepan on medium, gently bring the milk to a low boil. Add the saffron and let steep for 5 minutes. Add the warmed saffron milk slowly, while stirring, to the toasted semolina, raisin and butter mixture so as not to form any lumps. Stir to combine well, reduce the heat to low, cover and let simmer for 4-5 minutes. Stir and add the sugar, nuts, freshly grated nutmeg and the cardamom pods. Cover and let cook for an additional 5 minutes. Serve immediately and enjoy!
VARIATIONS:
For a different flavor try adding an over ripe mashed banana to the sheera just after adding the warmed saffron milk.
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ALMOND KHEER
Ingredients:
1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk
How to make badam kheer:
Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
Remove the skin of the almonds and grind to a fine paste.
Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 to 6 minutes over a low flame stirring continuously.
Remove from the flame.. add the dissolved saffron and the crushed cardamoms. Allow to cool and serve chilled.
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KHEER:
650 ml milk
250 g vermicelli
1 3/4 cups sugar
8 green cardamoms, crushed
3/4 cup unsalted butter, softened
3-5 saffron strands
water, as required
If using chilled milk, heat it in a large pot until it comes to the half boiled stage. You can use a candy thermometer if you wish. If using milk that was kept unrefrigerated for atleast an hour, then all you need to do is warm it a little and keep it aside.
Put the softened butter in a large pot. Allow it to melt on low-medium heat watching it so that it does not burn. Once the butter has melted, add vermicelli to the pot and stir-fry on medium heat for a few minutes until the vermicelli has cooked.
Please taste the vermicelli now to ensure it is completely cooked and not raw because once you add the sugar to it, if it was uncooked then it will remain that way. So you have to be very careful at this point and taste it to be sure it has cooked.
Once the vermicelli is completely cooked, add sugar and crushed cardamoms. Mix thoroughly. Allow it to cook for 2-3 minutes on low flame. Add water and stir well. Now, you can increase the heat and allow it to come to a boil. Lower heat and let it cook on simmer for a few minutes. Add saffron strands and the warm milk.
Mix well and allow it to cook for a few minutes (5-8 minutes) on medium heat. Remove from heat and serve warm. Some like to have it chilled, so it is entirely your choice how you wish to serve this.
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Almond Burfi
1 cup sugar
1/2 cup water
1 pound almond paste, broken up to facilitate melting
Ghee, prepared from 8 ounces (2 sticks) unsalted butter, recipe follows
1/4 cup sliced or slivered almonds, chopped finer
In a heavy 4 quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer.
Reduce heat to medium and stir in the almond paste with 1/4 cup ghee. Stir in the rest of the ghee in 1/4 cup increments until all of it has been absorbed. Keep stirring over medium to medium low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier – this can take up to 10 minutes.
Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes.
Serve at room temperature.
Ghee:
8 ounces (2 sticks) butter
In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally.
Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note)
Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil.
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KAJU BURFI (Cashew)
Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method:
Drain and blend the cashews to a fine paste. Use as little water as possible when blending.
In a heavy saucepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8" thickness. Apply the silver foil. Cool, cut into diamond shaped burfis.
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COCONUT BURFI
Ingredients
2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder
Method:
Mix both types of coconut in a large heavy pan. Add milk and cook till bubbes appear. Continue cooking, stirring continuously, for 10-12 minutes.
Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup) Pour into coconut, stirring gently and continuously. Add butter, and continue stirring, till a soft lump is formed. Empty into greased large plate, pat even very lightly. Cool and cut into squares. Cool and set completely before transferring to container. Store in airtight containers.
Note: Never use the brown skin of the coconut while grating, or scrapping. Use the whitest possible. Otherwise the burfi will get discoloured, though taste will not differ much.