Semolina Halva with Golden Raisins
A popular item on a wedding or banquet menu, I have seen this halva made in enormous bowl-shaped iron pans with two or three pairs steadily stirring the semolina while it plumps to tenderness. With stoves and pans large enough for the job, this dessert can be made from start to finish in one hour –for 300 people. It is best served hot, or at least warm; as the butter cools to room temperature, the consistency firms up and...
Moong dal halwa
Ingredients •Green gram split (dhuli moong dal)…….. 1 cup •Sugar…………………………………… 1 cup •Saffron………………………………….. A generous pinch...
Crispy Fried Batter Spirals in Saffron Syrup
Ingredients: • Unbleached plain flour – 2 cups • Rice flour – 1½ tbsp • Baking powder – ¼ tsp • Yogurt – 2 tbsp • Warm water – 1¼ cups • Powdered saffron – ½ tsp • Sugar – 3 cups • Water – 2 2/3 cups • Rose water – 1½ tbsp...
Pal Poli
Ingredients • All purpose flour – 3 cups • Water to make dough • Milk – 1 cup • Sugar – 1 cup • Cardamoms (powdered) – 10 • Saffron, soaked in hot water – ¼ tsp • Oil – for deep frying Preparation 1. Take all purpose flour in a vessel and slowly add water little by little and knead dough. Cover and set aside. 2. Boil milk in a heavy saucepan and keep...
Sweet Saffron Rice with Currants and Pistachios
This relatively simple sweet rice is made regal by the color and flavor of saffron. The success of the dish depends on the delicate balance of flavors contributed by the rice, saffron and sweetener. Jaggery, light brown sugar, or maple sugar is the best sweetener for this dish. If you use maple syrup or honey, omit 2 table spoons (30 ml) of water. Basmati rice is highly recommended. Preparation time (after...