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 

Eggnog Carrot Kheer/Pudding#SundayFunday

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients 
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog 
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder

½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method

In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked. 

Then add the sugar and  1½ cups milk let this cook till the carrots are softened and are fully cooked.

Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens. 
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.

Serves chilled with a dash of cardamom and cinnamon powder. Enjoy this delicious Creamy Eggnog Carrot Kheer.

Labels: Kheer, Pudding, Eggnog, Homemade, Carrot, Sweets & Desserts, Sunday Funday

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Eggnog Carrot Kheer from Sneha's Recipe

Eggnog Cookie Bars from Karen's Kitchen Stories

Eggnog Mini Flans from Mayuri's Jikoni

Eggnog White Russian from A Day in the Life on the Farm

Family Style Eggnog from Palatable Pastime

Homemade Eggnog from Amy's Cooking Adventures

Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients
250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method

Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 

Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  

We are sharing Egyptian recipes for this week's Sunday Funday.

• Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes 
• Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies) 
• Palatable Pastime: Baked Chicken with Baharat 
• A Day in the Life on the Farm: Salata Baladi 
• Sneha’s Recipe: Mahalabia
• Karen's Kitchen Stories: Egyptian Sweet Rolls
• Pandemonium Noshery: Molokhia
• Mayuri's Jikoni: Egyptian Cookies

Varicha Tandalacha Sheera/ Bhagar Sheera#SundayFunday

Sharvan has began in Maharashtra, in this season many fast. There are many who do not eat onion and garlic too during this period. This is a pefect recipe to make it's tasty & easy upvas sheera also know as Varicha Sheera.
Sheera is mainly made with rava/semolina but this is made for fasting, hence used samo/varicha tandul. This sweet dish is made from Samo rice, which is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. I have made gluten free puris , pulao, dosa with this.

Ingredients
1½ Cups Milk
¼ Cup Desi Ghee
½ Cup Samo Rice - washed and drained
¼ Teaspoon Kesar/Saffron Strands
7 - 8 Almonds - chopped

7 - 8 Cashewnuts
2 Teaspoon Raisins -
¼ to 1/3 Cup Sugar - according to the sweetness you want
¼ tsp Cardamom Powder 

Method
In a sauce pan heat milk on medium flame. 
In another pan heat ghee on medium low flame, fry all the cashewnuts,  almonds, raisins, remove and keep aside.

In the same pan add the samo rice/variche tandul  and fry till it releases an aroma, do not change the color of the rice. 

Add the hot milk, stir well, bring it to a boil, add kesar and cover and cook till rice is nearly done and all the milk is nearly absorbed.

Then add the dry fruits and sugar, cook till sugar melts and all the milk is absorbed. Stir at regular intervals. 

When done add cardamoms powder and the fried raisins and almonds, mix well, sheera is ready.

Serve & Enjoy!! 

Labels: Sweets & Desserts, Vrat, Indian, Millets, Gluten free,
Kuthiraivali, Barnyard Millet, Festival Sweets, Sunday Funday, Breakfast

• Herby Garlic Rice from Amy's Cooking Adventures
• Mexican Rice from Mayuri's Jikoni
• Pineapple Rice Salad from A Day in the Life on the Farm
• Quick Mushroom and Onion Rice from Palatable Pastime
• Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
• Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe 

Palada Payasam#SundayFunday

Payasam prepared with palada (rice ada) is common gluten free sweet delicacy prepared in almost all Kerala households during festival of Onam and many other occasions. There are many variations of  this is gluten free desserts which uses only basic ingredients like rice ada ( Ada made of raw rice), milk, sugar to make best palada payasam. 

I used store bought rice ada from the Kerala store. Try this and you will love it, this rice ada you will find it online too.

Ingredients
3 Tablespoons Palada/Rice Ada
2 Tablespoons Chopped Almond
1 Tablespoon Raisins
1 Liter Full Cream Milk
1/4 Cup Heaped Sugar
1/4 teaspoon Cardamom Powder
1 Tablespoon Rose petals
A Big Pinch Kesar

Method 

Heat the milk add the palada and cook till the milk reduces and palada cooks and thickens. Then add sugar and rest of the ingredients. Cook till sugar melts. Stirring continuously. Take off flame.  

Serve warm with garnish of nut and rose petals.

Labels: Desserts, Kerala, Kheer, Gluten Free, Navratri, Vrat, Rice, Milk, Sunday Funday, Payasam

Sunday Funday

Gluten Free Desserts

• Motichoor Rabri Parfait by Cook with Renu
• Gluten-Free Matcha Chocolate Pie by Culinary Cam
• Palada Payasam by Sneha's Recipe
• Snickers Salad by A Day in the Life on the Farm
• Raspberry Mousse by Mayuri's Jikoni
• 3 Ingredient Flourless Chocolate Cookies by Amy's Cooking Adventures   

Eggless Layali Lubnan#EattheWorld

This is a delicious and easy Lebanese dessert which can be made for Ramadan or any other time. This Lebanese Nights Dessert (Layali Lubnan), is a very famous Lebanese dessert widely served all over Lebanon. It is one of the most served dessert at home because it’s easy to make and tasty.

Ingredients
For The Semolina Layer / First Layer
4 Cups Milk
½ Cup Sugar
½ Cup Semolina
1 Teaspoon Rose water
For The Sugar Syrup
½ Cup Sugar
1 Cup Water
1 Teaspoon Rose water
For The Second Layer
2 Cups Milk
2 Tablespoons Sugar
2 Tablespoons Corn flour
½ Cup Cream Cheese

For Garnishing
½ Cup Finely Chopped Pistachios 

Method
For the Semolina Layer

Add all the ingredients into a pan and cook the first layer till t becomes thick.

Pour it in a greased pan and set it in the refrigerator for an hour.
For The Second Layer 

Mix together all the ingredients in a pot with a whisk without any heat at first until there are no lumps. Then, bring to medium-high heat and keep whisking until it starts to thicken. It should look creamy and pourable. 

Pour on top of the first layer and keep it in the fridge for 6 - 8 hours.

Cling wrap it and refrigerate.

After it is cooled and set 

then loosen the sides with a butter knife and take this onto serving plate. 

Garnish it with pistachios. 

To Make The Sugar Syrup

Make the syrup in the meantime by mixing together the sugar and water. Let it come to a simmer for about 5-10 minutes until it slightly thickens. Let this cool completely.

Then drizzle all over the dessert as much as you like or drizzle to each person's slice. This is up to you. I cut a slice and then poured the sugar syrup on top.

Enjoy .. this is simply delicious...

Labels: Lebanese, Eggless, Eat the World, Sweets & Desserts, Dessert, Semolina, Middle Eastern

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Lebanon. 

Check out all the wonderful Lebanese 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: Some Lebanese Favorites: Lamb Ummo, Lubyee Bi Lahmi, and Mujadara

Amy’s Cooking Adventures: Ka’ak (Lebanese Purse Bread) 

Pandemonium Noshery: Halawet el Jibn - Lebanese Semolina Cheese Dessert 

Sneha’s Recipe: Eggless Layali Lubnan 

Cultureatz: Lebanese Shish Tawook 

A Day in the Life on the Farm: Instant Pot Beef Shwarma 

Magical Ingredients: Malfouf Salad 

Leftover Chocolate Cake & Chocolate Pudding Cups - No Bake Dessert#SundayFunday

I had some frozen leftover cake lying in the freezer for quite sometime. So made this delicious dessert using my Homemade Ready Chocolate Pudding Mix.

Delicious chocolate custard dessert cups which is not only easy to make but taste fantastic. This cups are so addictive and makes a great party individual dessert.

Ingredients 
500 ml milk
1/2 Cup Homemade Ready Chocolate Pudding Mix
1 Teaspoon Gelatin
1 Tablespoon water
Leftover  Chocolate Cake

Method

Press  a thick layer of crumbled cake into  the cups 

then add a layer of pudding.   Let it set in the refrigerator. 

Again add a layer of cake 

then pudding, let it set in the refrigerator to chill.

Grate chocolate on top and cling wrap each cup and refrigerate till cold.

Enjoy this delicious dessert. 

Labels: Sunday Funday, No Bake Desserts, Chocolate, Homemade, Chocolate Pudding, Leftover series, Sweets & Desserts  

For Sunday Funday our theme is Clean out the Fridge

• Beef Vegetable Soup from A Day in the Life on the Farm
• Leftover Chocolate Cake & Chocolate Custard Cups - No Bake Dessert from Sneha's Recipe
• Tortellini Carbonara from Amy's Cooking Adventures
• Turkey Tetrazzini from Palatable Pastime

Caramelized Apple Dessert Cups#SundayFunday

Caramelized Apple Dessert Cups are an easy, delicious, and no bake dessert. Make these cups , they are irresistible and perfect for easy dessert! Hope you will enjoy this special dessert.

Ingredients
For The Caramel Apples
2 Medium Apple - chopped
22 Caramel Candies
¼ Cup Milk
For The Cups
500 Ml Full Fat Milk
3 Tablespoons Corn Flour
3 Tablespoon Sugar
½ Cup Whipping Cream

Method 
For The Caramel Apples

In a heavy bottom pan add the candies and milk, on very low flame let the candies melt, when they melt add the chopped apples and saute till they are coated and cooked. Cool and keep aside. 

For The Cups

Take half a cup milk from the 500 ml and mix the cornflour to make a smooth slurry. Keep aside.
In a heavy bottom pan heat the remaining milk, when it comes to a boil add the sugar and mix well till sugar melts, then add in the corn flour slurry whisking continuously till it starts to cook and mixture forms a thick custard . Cook on very low flame stirring continuously or else it will burn at the bottom.
When it thickens whisk it continuously till it cools.
Whip the cream till it forms soft peaks. Add in the cooled custard and mix it well till it forms a smooth custard.

Fill this into the small cups, top it with the caramelized apples and cling wrap each cup and refrigerate till chilled. 

Serve chilled.
Labels: Caramel, Apple, Sweets & Desserts, Dessert, Sunday Funday

• Caramel Apple Cookies by Amy’s Cooking Adventures
• Caramel Apple Strudel by A Day in the Life on the Farm
• Caramelized Apple Dessert Cups by Sneha’s Recipe
• Spiced Caramel Apple Cake by Culinary Adventure with Camilla
• Warm Caramel Apple Dip by Palatable Pastime