In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.
Ingredients 1 liter of milk and a small tin condensed milk
4-5 tbs sugar
(reduce amount if adding sweetened condensed milk)
1/2 cup rice washed
dry fruit --pistachio,almonds
1tsp kevera essence
seeds of 3-4 [Only registered and activated users can see links. ]
instructions
In a pot add milkand illaichi seeds and washed rice and leave on a very low flame to cook.
When rice becomes very soft smush it and leave on low heat to thicken.
Add sugar and condensed milk and cook till bubbles start forming.
Add kevera essence just before removing from heat.
Garnish with dry fruit.
Method Add all the four above mentioned ingredients to a deep non stick vessel.
Allow the milk to boil on low flame stirring the contents occassionally.
Once the milk starts thickening, check if the mixture has attained the required consistency (A simple test is to wet your hand, put some mixture on the palm and see if you can roll it up into a ball.
If you cannot, then wait for some more time before you can try it out again).
Keep stirring the contents throughout the whole process Once the consistency is right, pour the mixture on to a greased tray (greased with ghee or butter) .
Cut the mixture into squares and allow it to cool .
1 cup rolled oats
1/2 cup sugar
3/4 cup flour
1 Tbsp golden syrup
1 tsp bicarbonate of soda
2 Tbsp boiling water
1/2 cup butter, melted
Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits.
اشیاء:
میدہ 50گرام
سوجی 50گرام
گھی / مکھن 50ملی لیٹر
چینی 50گرام
انڈے چھ عدد
بیکنگ پاؤڈر چائے والا ایک چمچہ
کشمش 15گرام
بادام کی گری 15گرام
پستہ پانچ گرام
بیکنگ کاغذ موٹا حسب ضرورت ترکیب:
انڈوں کی زردی اور سفیدی کو الگ الگ برتنوں میں ڈال کر کانٹے سے اتنا پھینٹئے کہ جھاگ سی بن جائے۔ چینی کو باریک پیس کر چھان لیجئے۔ گھی یا مکھن اور چینی کو ملا کر اتنا پھینٹئے کہ دونوں یک جان ہو جائیں۔ میدے میں بیکنگ پاؤڈرملا کر چھلنی میں چھان لیجئے اور اسے چینی اور گھی یا مکھن والے مرکب میں ڈال دیجئے۔ انڈوں کی زردی بھی ڈال دیجئے اور پھینٹ کر یک جان کرنے کے بعد انڈوں کی سفیدی بھی ملا لیجئے۔ کشمش ،بادام اور پستہ بھی باریک کاٹ کر ڈال دیجئے۔ اب ایک کھلے منہ کے پتیلے میں بیکنگ والا کاغذ بچھا کر اس پر گھی /مکھن لگانے کے بعد تیار شدہ آمیزہ اس کا غذ پر ڈال دیجئے۔ پتیلے کا ڈھکنا بند کرکے چولہے پر رکھ کر ہلکی آنچ پر پکائیے اور آگ کے کچھ کوئلے پتیلے کے ڈھکنے پر بھی رکھ دیجئے۔آدھے گھنٹے بعد سلائی یا تنکا کیک میں چبھو کر دیکھئے۔ اگر کوئی چیز سلائی یا تنکے کے ساتھ نہ لگے تو سمجھ لیجئے کہ کیک تیار ہے اور اسے اتار لیجئے اگر سلائی یا تنکے کے ساتھ کچھ لگ جائے تو پانچ منٹ اور کیک کو پکائیے اور پانچ منٹ بعد اتارلیجئے۔ پتیلے کی بجائے فروٹ کیک کے آمیزے کو ایک پونڈ کے سانچے میں رکھ کر اوون ، تنور یا بھٹی میں بھی پکایا جا سکتا ہے۔
Method:
Take 1 sauce pan and put the liquid milk and sugar in it at medium heat.
Take another bowl and mix all the ingredients except the liquid milk and make small ball from the ingredients and put it in the boiling milk and keep stirring it.
After half hour the dish will be ready.
If you want put almond and pista
1. Using an electric mixer, beat the butter and sugar together until light and creamy.
2. Combine the mixed peel and sifted flour. Add this to the butter and sugar mixture in the mixer bowl and continue mixing to blend well.
3. Finally, add the egg whites, and beat mixture until thoroughly blended.
4. Form into shapes and lay out on a greased and floured baking tray.
5. Bake in a preheated oven of 180 degrees C for ten to 15 minutes. When cooked, store in an airtight container.
1 cup dates (180g) -- pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) -- sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter
Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7"
square or round cake tin. Bake in a preheated oven (180 C) for 30-40
minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream.
Ingredients:
6 eggs
6 tbsp sugar
5 tbsp flour
3 tbsp cocoa
2 tsp baking powder
1-2 tsp milk
Filling / Icing 450g fresh cream
6-8 tbsp icing sugar
225 g fresh cherries or 1 bottle
cocktail cherries for topping only
6 oz plain milk chocolate grated
Directions:
Preheat oven to gas mark 6/200º C. Grease and line two 9 inch spring form tins. Beat eggs and sugar with electric mixer on high speed or by hand until light and fluffy or it turns pale in colour. Sieve together the dry ingredients thrice to ensure lightness of the flour and fold gently into the egg mixture a little at a time, alternating with milk. Pour mixture into two greased tins, lower over temperature to gas mark 4/180º C and bake for 15-20 minutes or until firm to touch. Do not open the oven unnecessarily otherwise the cake will collapse. Cool cakes on wire tray. Icing: Carefully whip fresh cream in a bowl held over a large bowl containing ice cubes, add in the icing sugar. Over whipping will result in butter! Spread one third of the cream onto one cake, place the second cake on top and sandwich the two together. Spread the cake completely with the remainder of the cream and decorate the top with the grated chocolate and cherries. Chef’s tip: To make chocolate caraques, place a plain chocolate slab in the refrigerator until it is firm and hard. When hard, scrape the chocolate with a potato peeler to make long curls. If the chocolate is too hard, only small shaving will emerge. In this case leave at room temperature for a minute or two and repeat. Place caraques directly in the freezer. Sprinkle on to cake after 10-20 minutes.
Place grid in cooker body and pour in 2 cups water. Cover separator tightly and place on grid. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 20 minutes. Allow cooker to cool gradually and open. Chill pudding and serve.
Preparation:
Boil milk and let it cool. Make a sauce of chocolate, sugar, corn-flour and handful of water in double boiler. Add sauce to milk. Stir well. Beat eggs and add gradually. Grease separator with butter and pour mixture into it.
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