Khabeesa- Oman#EatTheWorld

Khabeesa is a traditional sweet dish popular in Arab States of the Persian Gulf, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It's commonly served during Eid as it's packed with flavor to make the day extra special. Some used all purpose flour and some use semolina to make this dish.

This dish is similar to what we make in India and called it kesari rawa. They add condensed milk, caramelize the sugar and use lot of flavorings like, rose water, saffron and ground cardamom. It is a very flavorful dessert that takes hardly any time to put together. Made this for high tea for friends they enjoyed it!

Ingredients
1 Cup Semolina/ Rawa
2 Tablespoon Granulated Sugar
3½ Cups Milk
1 Cup Condensed Milk
50 Grams Butter or Desi Ghee- I used butter
½ Teaspoon Cardamom Ground
1 Tablespoon Rose Water
A Large Pinch Saffron

Method

In a pan, add the sugar and occasionally swirl the pan to mix the sugar and help it caramelize evenly. Then pour three cups of milk into the pan. Add the saffron and condensed milk, rose water, cardamom powder & butter stir let it come to a boil on medium heat. 

In a large pan, add the semolina/rawa and roast it until the color changes to just light pink color. Add two cups of the caramel mixture to it and mix for a minute. Next, add the remaining milk mixture and mix very well, so that no lumps are formed. Now cover and let is cook covered for 7 minutes on medium low flame. Keep a check and give it a stir after every 2 minutes so that it does not burn at the bottom of the pan.

The Khabeesa mixture will look like big wet clumps but within seven minutes, it will turn to a lighter texture and more like wet fluffy crumbs. 

Your delicious Khabeesa is ready to be served. Fluff it with a fork. When you serve the Khabeesa, garnish it with chopped nuts or shredded coconut.

Labels: Rawa, Semolina, Middle Eastern, Oman, Eat the World, Sweets & Desserts, Condensed Milk, Saffron, Cardamom Powder, Rose Water 

Join us as we Eat the World!!!

Check out all the wonderful Omani dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Omani Bread (Khubz Ragag) 

Culinary Cam: Squid Mishkak and Majboos 

Sneha’s Recipe: Khabeesa- Oman 

Kitchen Frau: Rosewater Lemonade 

A Day in the Life on the Farm: Chicken Mishkak 

Brazilian Brigadeiros(Fudge Balls)#Eattheworld

This Brigadeiro recipe is so easy to make they are fudgy and melt in the mouth! All you need are just few simple ingredients and this Brazilian candy goodness will be ready in few minutes to satisfy all your sweet cravings!

Medium Size 16-18
Ingredients

1 (14-ounce) Can Sweetened Condensed Milk
¼ Cup Unsweetened Cocoa Powder
1/2 Cup Milk
2 Tablespoons Unsalted Butter
1 Teaspoons Vanilla Extract
Chocolate Vermicelli or Chocolate Sprinkles

Method

Whisk the milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, add in the condensed milk stir in the butter.
Cook in a medium non-stick saucepan over medium low flame, stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 15 to 20 minutes). 

The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Grease you hands with a little butter then touch it if it still sticks to you hand it's not yet ready. When nearly done switch off the flame, add the essence with the heat of stove and pan keep stirring for another 4 to 5 minutes scrapping all the sides.

                            

Remove this on to a greased plate. Let cool to room temperature before starting to roll them into balls with greased hands. Use a tablespoon as measurement.  

Then dredge gently in the chocolate vermicelli until totally covered, place into paper cups.

These fudgy Brazilian treats are perfect for special occasions or for gifting!

My Notes
These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature, and rolled into balls. 

Labels: Chocolate, Condensed Milk, Cocoa powder, Brazil, Eat the World, Festival Sweets, Candy

Check out all the wonderful Brazilian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!  

Culinary Cam: Obrigado! Pão de Queijo + More Brazilian Bites on our Thanksgiving Menu 

 A Day in the Life on the Farm: It's Friday; Time for a Caipirinha Cocktail and the Weekly Menu....Cheers!! 

Sneha’s Recipe: Brazilian Brigadeiros(Fudge Balls)  

Amy’s Cooking Adventures: Brigadeiro (Brazilian Fudge Balls)

Homemade Dulce De Leche - Pressure Cooker#MultiCookerMonday

There are different ways ways to make Dulce de Leche which is a delicious caramel. Here is a easy and quick method to make this caramel, which is hassle free and requires no attention.

Ingredients
1 Can (14oz) Condensed Milk
Water

Method

In a pressure cooker place the can and cover the cooker with water till the can is submerged and the water is two inches above the can.

Place the cooker on high flame and take 2 whistles then reduce the flame on medium low and let is cook for just 15 minutes. After 15 minutes switch off the flame and let the cooker cool completely. When it cools, remove the can and let this can cool completely, then refrigerate it for at least 3 hours. 

After 3 hours open the can and ta da a quick and easy Dulce De Leche is ready to use.

Labels: Condensed Milk, Pressure Cooker, Dulce De Leche, Homemade, Multi Cooker Monday   

Multicooker Monday

Recipes using small kitchen appliances

• Slow Cooker Italian Sausage Tomato Sauce by A Day in the Life on the Farm
• Instant Pot Ranch Style Beans by Palatable Pastime
• Instant Pot Lemon Curd by Making Miracles
• Homemade Dulce de Leche (Pressure Cooker) by Sneha's Recipe
• Creamy Marinara Pasta in Instant Pot by Magical Ingredients
• Spicy Parmesan Pork Chops by Cookaholic Wife
• Vietnamese-Style Meatballs with Rice Noodles (Instant Pot) by Karen's Kitchen Stories

Flan De Leche Condensada#BakingBloggers

Flan De Leche Condensada - Condensed Milk Flan is a dessert of Spain.   We had this dessert there and enjoyed it so much. Much more than me my hubby who has a sweet tooth and wants a dessert after every meal enjoyed this dessert. 

It's so quick and easy to create the exquisite dessert at home. This if baked perfectly, it will slice also perfectly. Do not over bake or else it will be hard, not soft and delicious.

Ingredients 

500 Ml Whole Milk
220 Grams Condensed milk
5 Eggs
1 Teaspoon Heaped Vanilla Essence
For the Caramel 1/2 Cup Sugar
1/4 Cup Water

Method 
For the Caramel

In a heavy bottom pan heat the sugar till it starts to caramelize till dark golden, Now take this off flame add the water and  cover with a lid so that is does not splutter.  As soon as you add the water the caramel will freeze. Place it back on low flame, take off the lid and let it melt again completely. 

As soon as it melts pour this hot liquid into the pyrex dish or which pan you are baking  it in, swirl it well to coat the base. I used two one big dish and another small one.  Let this cool completely.  As this is cooling let's make our  Flan De Leche Condensada

First pre heat the oven to  200º C .  Fill a baking oven tray with hot water until it covers an inch of  the height of the mold. Place it in the oven to boil. 

In a large bowl, with a hand whisk, whisk  the eggs lightly then add the  whole milk, condensed milk and whisk  till mixed , without creating too much foam.  Pour this into the cooled caramel coating dish/pan and cover them with aluminum foil and put them in the oven on the tray with water for approximately 50-60 minutes. 

The time depends a little on the size of the mold  the smaller one took around 30 to 35 minutes whereas the big one took about an hour or so to bake.

After 50  to 55 minutes you can try a knife to see if they are fully set. If it comes out clean they will be ready, if not leave them a little more time. 

Let cool to room temperature.  Then cling wrap them and refrigerate overnight. 

The next day, wet a towel with hot water and cover the base of the tin or dish and carefully un mold  it on a serving plate. 

Enjoy this yummy Flan De Leche Condensada.

Labels: Spain, Milk, Condensed Milk, Vanilla essence, Baked, Dessert, Baking Bloggers 

Do check the other recipes that our group Baking Bloggers have baked for the May 2020 - Recipes of  Spain

Basque Chicken from Palatable Pastime
Catalan Coca from A Day in the Life on the Farm
Crispy Oven Roasted Spanish Potatoes from Making Miracles
Flan De Leche Condensada from Sneha's Recipe
Fried Milk from CookaholicWife
Magdalenas (Spanish Muffins) from Tara's Multicultural Table
Patatas Panaderas from Karen's Kitchen Stories
Pescado al Horno con Gambas from Culinary Adventures with Camilla
San Marcos Cake from Pandemonium Noshery
Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tarta de Santiago from Caroline's Cooking
Vegetarian Empanadas with Beans from Cook with Renu 

Quick And Easy Milk Pedas In Microwave - 3 Ingredients

I am, sharing a quick and easy method of making peda. That is with milk powder and condensed milk. Condensed milk gives the pedas, a nice chewy texture. Since these are so easy and quick to make.

I am sure you will never hesitate to make this detectable pedas whenever the need arises, be it Rakshabandan or any other festival or offering. It takes just 3 minutes are they are done. Can make them in different shapes you desire.

Makes around 10 - 15 depending on the size and shape.

Ingredients

1 Cup + 2 Tablespoon Milk powder
3/4 Cup Sweetened Condensed milk
1/4 Teaspoon Cardamom powder
1.1/2  Tablespoon Butter
Extra Ghee / Oil for greasing  as required

Method

Take butter in a microwave safe bowl and microwave it for 15 to 20 seconds on high powder till just melted .

Whisk the butter a little, add condensed milk and milk powder.
Mix well , ensure that there is no lumps.

Microwave it for 1 minute on high power.
Stir with a spatula, add cardamom powder and mix well.
Again microwave it for 1 more minute, stirring once in between.
Depending on the microwave, you may need to microwave for another 20-30 seconds more.

If you notice air bubbles appearing all over, then its done.

Remove for microwave. Mix it well.

Let it  cool for 3 minutes .

Grease your hand and a plate with ghee/oil.
Transfer the mixture from the bowl to greased plate.
Gently knead the mixture and make a dough.

Now divide into equal size balls (  I used a spoon ).

Grease your palm with oil or ghee then give them desire shape .  These are packed  and ready.  Enjoy  !!

My Notes
Saffron can be added to it -  soaked  it in a tablespoon of  warm milk and can be added to the mixture.

Labels : Sweets & Desserts, Festival Sweets, Milk powder, Condensed Milk, Milk Peda, Microwave

Sweet Celebrations - A Quick Microwave Desserts

This is a quick microwave dessert - one minute. I made this dessert for us on a Sunday and its was yummy. When I made this dessert a day before was very busy with lots of work in the kitchen, doing too many things at a time. But in making desserts one needs to focus on that particular task which I didn't and this curdled. I just forgot to give it a steam bath. It tasted delicious but the silky creamy effect all gone. Promised my hubby that tomorrow will make it again, it tasted silky creamy and he enjoyed it.

Sending this to this month's BM week 2 - Mug treats

Ingredients

1/3 Cup Condensed Milk
1/3 Cup Yogurt
1/3 Cup Fresh Cream
8 - 10 Tinned Cherries - De - seeded
4 Small Bowls

Method

With a hand blender , blend all the condensed milk, yogurt and fresh cream for a minute, then add 6 cherries and just pulse it on or twice, taking care that the cherries do blend completely. The mixture should have a marble effect only. Pour them into small bowls and keep side.

Pour 1/3 cup water into a microwave proof plate and keep it on high for a minute. Then place the filled bowls on this plate and microwave on high first for 30 seconds. Check if its a little wobbly its done or keep it for another 30 seconds.

Microwave time will depend on the quantity and size of the bowl. Mine got done in a minute. Keep it in the fridge to cool for an hour and serve with a cherry on top. 

Enjoy this delicious dessert.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Sweets & Desserts, Yogurt, Condensed Milk, Fresh Cream, Blogging Marathon, Mug Treats, Microwave

Gajrela - Kashmir

Gajrela is one of the most eaten dessert in winters or even throughout the year. It is one of the famous dessert recipe of Kashmiri cuisine. This recipe is Kheer that is made with carrot. This has a creamy and delicious taste. My hubby loved this dessert.

Ingredients

250 Grams Carrots - grated
500 ML Full Cream Milk
200 ML Condensed Milk
100 Grams Mawa / Khoya
1/2 Malai or Fresh Cream - I used malai
1/2 Cup Cooked Rice
2 Tablespoons Finely Chopped Almonds
1/4 Cup Sugar
1/4 Teaspoon Cardamom powder
2 Tablespoons Almonds powder


Method
Heat the milk and bring it to a boil, then add the cooked rice and add grated carrots. Cook on low flame till the carrots are cooked. Add sugar, cook it on the low flame till the sugar melts. Now add the condensed milk and khoya, almonds powder and cardamom powder. Mix well and cook for a few minutes and turn off the the flame. Add malai or cream and sprinkle finely chopped almonds,cool and serve it. Enjoy....

This is week 2 Day 10 of the Marathon theme Indian States.

Labels : Sweets & Desserts, Kashmir, Carrot, Condensed Milk, Cream, Cooked Rice, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

CHAKLAMA - OMANI BAKED COCONUT SWEET

Ramadan Mubarak to all my blogging friends of Mena Cooking Club and readers.

In Mena's Cooking Club, this month we are going to discover a delicious cuisine, a culinary treat - Oman. Oman is a country that is beautiful. The Sultanate of Oman is a country in the southwestern part of Asia, on the southeast coast of the Arabian Peninsula. It borders the United Arab Emirates to the northwest, Saudi Arabia to the west, and Yemen to the southwest, it also shares a marine border with Pakistan to the north-east. The coast is formed by the Arabian Sea to the south and east, and the Gulf of Oman to the northeast.

The country is a monarchy. The capital of the Sultanate is Muscat.

Omani cuisine deliciously distinctive, it borrows Asian tastes and flavors, incorporates them into typical Omani dishes to make it appealing and appetizing to every palate.

Our host if the month Rafeeda from The Big Sweet Tooth. choose three dishes from the beautiful country Oman, a savory, soup and a dessert. I made the Arabic Dessert of Oman called Chaklama - Omani Baked Coconut Sweet somewhat similar to Coconut Macaroons. Coconuts are a popular feature in Omani desserts. Coconut palms are extensively planted in the Dhofar region.  The Dhofar region, around the city of Salalah, lies in Southern Oman, on the eastern border of Yemen.

Ingredients
1 Cup Desiccated Coconut
1/2 Teaspoon Vanilla powder
1/2 Cup Sweetened Condensed Milk
1/2 Teaspoon Baking powder
1 Teaspoon Butter

Method
Combine all ingredients in a large bowl until a soft dough forms.

Form the coconut dough into small balls, place the coconut balls in a greased baking dish leaving spaces between each ball.

Bake in a 180°C preheated oven for 12 - 15 minutes or until light brown .  Allow to cool and enjoy.

Labels :  Arabic, Desiccated Coconut, Oman, Condensed Milk, Sweets & Desserts, Mena Cooking Club 

An InLinkz Link-up