Eid Milk (Sheer Khurma/ Doodh Sevaiyan)

Eid milk

Sheer Khurma/ Doodh Sevaiyan/ Morning Eid milk

Ingredients:

• one handful of Vermicelli (sev)

• sultanas (optional)

• 1 tsp Ghee

• 1 litre full fat milk

• 1/2cup of sugar (add more if needed)

• 100g ground almonds

• 50g slivered almonds or a mix of almonds and cashew nuts

• 25g pistachio chopped

• 1/4 tsp elachi powder

Method:

1. Using at least a large pot, Heat ghee, one handful of vermicelli, braised until pink, (can add sultanas here if using).

2. Add, Milk, Stir together

3. Add the ground & slivered almonds and pistachios.

4. Bring to a boil and simmer. Occasionally stirring. Cook till milk is nice and creamy.

5. Add 1/4tsp elachi powder. Bring to a Boil again, check the sweetness add more sugar if needed.

6. Leave it cool completely before putting it into the fridge.

Reheat on Eid morning and serve. Great with samosas for Eid breakfast

Basbousa/Semolina cake

Basbousa is a middle eastern semolina cake drenched in sugar syrup, flavored with lemon and rose.

Ingredients

• 2 cups semolina
• 1 cup coconut
• 125gm  butter melted
• 1 ⁄3 cup sugar
• 1 tsp baking soda
• 1 cup plain yogurt
• 1 ⁄3 cup whole Roasted,blanched almonds, pistachios or cashews
• The syrup
• 2 cups sugar
• 1 1/2 cup water
• 1 tbsp rosewater not rose extract, OPTIONAL
• 1 tbsp lemon juice

Method:

• Pre-heat oven to 400 degrees F. Grease an 9×9  square tin and set aside. 
• Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well. Add the yogurt and continue mixing with your hands until fully combined.The mixture should be fairly thick and easy to press with hands (not thin like cake or brownie batter)
• press the mix down onto square baking dish or round pie pan.The cake mix should be about 1 inch thick.Cut a diamond or square design in the cake with a butter knife. Place an almond or any other type of nut you have on hand onto each pre-cut square. (i added the dried rose buds and pistachios after i poured the syrup on the cake)
• Bake at 400 degrees for 30 min to 40 mins until it’s a bronze brown color. If no color forms on the top placeunder the grill for 1-2 minutes until the top is golden/bronze. Cut the Cake again along the pre-cut lines and pour cold syrup on top while its hot so it can absorb all through. 

• FOR THE SYRUP:
• While the cake is baking, Mix all the ingredients for the syrup and place in saucepan on high until it boils. Boil for 10 minutes or until the syrup coats the back of a spoon.

Enjoy x

Malido Larwa (ladoo) Soji Larwa

Malido Larwa (ladoo) Soji Larwa

 

Recipe adapted from Indian Delights

Photo courtesy of Sabera Patel

 

Ingredients

1 cup plain flour

1/2 semolina

2 tbsp ghee

Milk

Oil for frying

1/2 tsp Elachi (cardamom) powder

1tbsp desiccated coconut

150g – 200g Sugar to taste

Extra melted ghee

Method

• Mix the flour and semolina
• Rub the ghee into the dry ingredients and enough milk to make a soft dough.
• Roll out 5mm thick on floured surface.
• Cut into 5cm squares.
• Fry slowly in oil till light golden, remove from oil and drain.
• Place in a food processor and blitz till it looks like breadcrumbs.
• Rub the mixture through a metal sieve to get an even texture. If big bits are left give them a quick blitz in the processor and sieve.
• Add the rest of the ingredients and mix will.
• To make larwa (ladoo) add melted warm ghee until you can made a ball.

You may add ground or chopped nut eg almond, coconut, pistachio, to the malido

The malido can be eaten as a pudding just add some milk to a bowl and sprinkle on the malido. Enjoy