Sweet Eid delights

2015-06-24 06:00
PHOTOS: sourced

Caramel semolina pudding for Eid.

PHOTOS: sourced Caramel semolina pudding for Eid.

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CELEBRATE Eid-al-Fitr with a colourful carnival of syrupy-sweet desserts. Embrace flavours of the East – aromatic scents of cinnamon and cardamom – and adorn your bake with nuts and rose petals. Expert baker, Asha Maharaj, bakes a little extra sweetness into Eid-al-Fitr with her take on traditional Eid treats.

Caramel semolina pudding

Makes 8 – 10 wedges

Ingredients

1 cup sugar

2 tbs water

125 g butter

1 cup Snowflake wheat semolina flour

2 cups hot water

1 tsp ground cardamom

2 tbs flaked almonds

1 cup sugar

2 eggs, separated

1 cup cream

1 tsp baking powder

Method

1. Pre-heat the oven to 180°.

2. Combine sugar and water in a small pan and heat until the sugar dissolves and changes to an amber colour. Pour into a round, 23 cm baking pan. Leave aside to set.

3. Heat the butter in a saucepan. Add the semolina and fry until it begins to change colour. Remove from the heat and stir in the water, cardamom, almonds and sugar until well mixed.

4. In a separate bowl, whisk the egg yolks and cream. Add the baking powder.

5. Beat egg whites to stiff peaks, then stir into the cream and egg yolk mixture.

Semolina Phirni

Ingredients

2 tbs Snowflake wheat semolina flour

2 cups milk

1/2 cup sugar

A few drops of green food colouring

1 tbs ghee

1/4 tsp ground cardamom

1 tin evaporated milk

Toasted flaked almonds for topping

Method

1. Place the semolina and milk in a saucepan, stirring over a moderate heat until it comes to the boil. Add the sugar, food colouring, ghee and cardamom. Turn the heat down and allow to simmer until reduced by half.

2. Remove from the heat and whisk in the evaporated milk.

3. Pour into a deep pudding bowl, sprinkle over the flaked almonds and leave to cool. Serve chilled.

Combine the egg mixture with the semolina mixture.

7. Pour into the same baking tray as the caramel. Place in an oven tray, half filled with hot water.

8. Bake for about 1 hour, or until firm. To check whether the pudding is cooked, insert a skewer. If the batter sticks to the skewer, continue baking until the skewer comes out clean.

9. Remove from oven and turn out onto a large round platter. Cut into wedges and serve

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