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 

Kesari Semolina Sheera / Kesari Rawa Sheera#SundayFunday

This is my family's all time favorite breakfast. It is a must try recipe as I can guarantee everyone in your family will love it. 

If you do not have Kesari color then omit it.

Serves 2 - 3
Ingredients
1 Cup Heaped Semolina / Rawa - lightly roasted
½ Cup Level Granulated Sugar
¼ Teaspoon Cardamom Powder
2 Cups Milk
1 Cup Water
1 Tablespoon Each Golden Raisins & Cashewnuts
¼ Teaspoon Saffron Strands
¼ Teaspoon Kesar Color - optional
1/3 Cup Desi Ghee

Method

In a another pan add  ½ teaspoon ghee add the cashew nuts and raisins and fry a little. Remove and keep aside.
In a sauce pan bring the milk and water to a boil. Add the kesari color and saffron strands.  

In the same pan add another 1 to 2 tablespoons ghee and fry the rawa/semolina till you get an aroma. Add the boiling milk  and mix well on medium low flame till the semolina absorbs all the liquid. Add the sugar, remaining desi ghee and cardamom powder, mix well. Cover and let the sugar dissolve, keep stirring in between. Once the sugar melts, mix well, add the fried raisins and cashewnuts.

Serve hot, Enjoy with your cup of tea or coffee!!

Check this delicious Caramel Semolina Sheera recipe

Labels: Rawa, Semolina, Breakfast, Saffron, Sunday Funday,

• • Breakfast Martinis from Food Lust People Love
  • Breakfast Quesadilla from A Day in the Life on the Farm
  • Cinnamon Sugar Dutch Baby Pancake from Our Good Life
  • Cottage Cheese Pancakes from Palatable Pastime
  • Egg-Free Wheat Pancakes from Mayuri’s Jikoni
  • Millet Set Dosa from Sizzling Tastebuds
  • Mini Cinnamon Rolls from Amy’s Cooking Adventures
  • Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
  • Maple-Sweetened Overnight Oats from Culinary Cam
  • Quick Kande Pohe from The Mad Scientist’s Kitchen 

Swedish St. Lucia Saffron Buns#BreadBakers

 

St. Lucia Day, also known as the Festival of Light and it's a day of celebration in Sweden.

The S rolls are  sweet, buttery, vibrant yellow from the saffron-infused dough. The black currants in the “eyes” of the rolls give them just a little extra sweetness when you bite into them. They are so buttery  that you just don't require to slater them with any extra butter.  You can bite into them as they are.. super delicious.

Ingredients
1/3 Cup Milk
1/4 Teaspoon Saffron Threads
1/4 Cup Caster Sugar
20 Grams Fresh Yeast
300 Grams Bread Flour
1/4 Teaspoon Salt

1/4 Teaspoon  Freshly Ground Cardamon powder
2 Tablespoons Heaped Butter -  softened
1/3 Cup  Sour cream
1 Large Egg
As Required  Black Currants - washed and soaked
To Brush the Buns
1 Egg -  beaten

Method
In a pan, heat the milk, saffron, sugar together until the milk is hot. Remove from heat and stir to dissolve the sugar.

When its warm to the touch add 2 tablespoons heaped beard flour and the yeast mix well and keep aside for 15 minutes.

 In a food processor whisk bread  flour, salt, cardamom, add in the yeast mixture, the egg and  sour cream run the food processor till it form a soft and smooth dough.  

Take this out into a work surface and add the softened butter and knead the dough  till all the butter is incorporated and forms smooth and shiny dough.  

Keep this in an oiled bowl covered till it doubles in volume. 

Deflate the dough and lightly flatten it into a circle and cut it into 8 equal pieces. 

Roll these into small balls, cover the dough with damp towel for 10 minutes.  

Then roll them into long rope.

Form dough into S shapes  i.e. curl the ends in opposite

 directions, forming an "S" with spirals at each end.

Place on a lined baking sheet and repeat with the rest of the dough.

Press a black currant in it. 

When the rolls  have doubled in size. Brush with egg wash and baked them in a preheat oven to 200°C , for about 13 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.

Remove from oven and brush them with butter and  let cool on a wire rack for 10 minutes. 

Enjoy them hot with a cuppa of tea/ coffee.

These rolls are best when freshly baked
Lables : Sweden, St Lucia, Saffron, Bread, Bread Bakers, Black Currants
This month in Bread Baker we are sharing Scandinavian recipes from the countries of Sweden, Norway and Denmark. Many thanks to our host, Felice of All That's Left Are The Crumbs for this fun theme! Check out the recipes below:

• Danish Rye Bread (Rugbrød) from A Messy Kitchen
• Epcot Norway School Bread from Simply Inspired Meals
• Kanellangd from Amandie Bakes
• Lussekatter from Culinary Adventures with Camilla
• Pannekaker from A Day in the Life on the Farm
• Pönnukökur aka Swedish Pancakes from Food Lust People Love
• Scandinavian Cardamon Cinnamon Rolls from All That's Left Are The Crumbs
• Scandinavian Carrot Bread Rolls from Ambrosia
• Swedish St. Lucia Saffron Buns from Sneha's Recipe
• Vörtbröd (Swedish Wort Bread) from Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Scandinavian Breads, a theme chosen by Felice from All That's Left Are The Crumbs.

Saffron Oats & Egg Omelette#Foodieextravaganza

Today is our posting day for Foodie Extravaganza and our  hosted is  Sue Lau , wherein she asked us to  post a hot breakfast recipe for National Breakfast Month!

This Saffron Oats& Egg Omelette is on a sweeter side, with a flavoring of saffron/ kesar. Have this hot with toasted bread slices and you have a wholesome breakfast.

Serves One
Method ¼ Cup Oats¼ Cup Milk 

5 - 6 Raisins
1 Large Egg
A Pinch of Salt & Pepper powder

1 Teaspoon Desi Ghee/Butter (I used desi ghee)

Method

Dry roast the oats, saffron and raisins, till the oats turn crisp and light golden.

Then remove the raisins and powder the oats. 

Beat the egg, milk with salt add the oats powder mix  it well.

Heat a nonstick pan with desi ghee pour the oat egg mixture.

Swirl the pan to evenly spread the omelette sprinkle pepper powder. 

Cook till light golden on bottom. Flip and cook for a minute on this side. 

Fold and serve with butter toast bread slices. 

Enjoy a wholesome breakfast!!

Labels: Foodie Extravaganza Party, Oats, Saffron, Kesar, Egg, Omelette, Breakfast, Raisins, Healthy 

Baked Duck Eggs from Food Lust People Love
Banana Pancakes from Palatable Pastime
Changua (Colombian Egg and Milk Soup) from Tara's Multicultural Table
Chorizo and Egg Breakfast Tacos from Karen's Kitchen Stories
Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
Mushroom and Swiss Frittata from A Day in the Life on the Farm
Saffron Oats & Egg Omelette from Sneha's Recipe
Sheepherder’s Breakfast from Making Miracles 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!