Nov 11, 2009

Revani



The term "semolina" is derived from the Italian word "semola" which is from the ancient Latin word "simila", meaning flour, itself a borrowing from Greek σεμῖδαλις "groats". Semolina, made from durum wheat, is known in North India as Sooji; in South India, Ravey in Kannada, Rava / Ravam / Ravai (ரவை) in Telugu/Tamil, in Tamilnadu, semolina is also made of rice. In Turkey, semolina is known as irmik.

I had this delicious dessert at Greek festival, from then this has become one of my favorite desserts. It is easy to make and delicious to eat. I will share the recipe for an egg-less sibling of Revani soon.

Ingredients:

Semolina - 1 cup
All-purpose flour - 10 Tbsp
Sugar - 1 cup
Butter - One stick+2Tbsp (10 Tbsp)
Egg - 6
Backing powder - 2 tsp
Salt a pinch
Vanilla extract - 1 tsp
Almond - ¼ cup, blanched and chopped

For Sugar syrup:

Sugar - 1 ½ cup
Water - 3 cups
Cinnamon - ½" stick
Cloves - 4
Lemon juice - few drops


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Directions:

In a medium pan boil water and add the (1½ cups) sugar for the syrup, cinnamon, cloves and lemon juice, boil until the sugar dissolves in high heat and then for 15 minutes in low heat. Strain the cinnamon and cloves and cool down the syrup.

Pre-heat the oven for 350˚F. Grease the 9 X 12 baking tray, in a separate bowl mix semolina, all-purpose flour, chopped almond and baking powder , set aside. In another (large mixing) bowl add the softened butter and vanilla extract then add the sugar slowly a little at a time and beat well. Add the eggs one by one and beat well, then slowly add the semolina mixture and beat continuously. Pour the mixture into the baking tray and bake for 30 minutes or until it turns golden brown. Remove from the oven and make few pokes about 2mm using the knife-edge then pour the sugar syrup all over the cake. Cut into squares and garnish with almonds.

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Nov 4, 2009

Poppy Seeds Halva


Hello friends, I'm back........I know it was a long break. I was occupied by some other thing so I wasn’t able to concentrate on my blog. I missed the enjoyment of reading the comments and lot of new and mouth watering recipes from my fellow bloggers. I tried to post few times, but was not able to. I was a bit lazy too. Finally I decided to post a recipe today. I came back with a dessert. I hope not many of you know about Kasakasa(Poppy seeds) halva, this is one of my and my hubby’s favorite desserts. Lets start ….

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Ingredients:

Poppy Seeds – 3/4 cup
Sugar - 10 Tbsp
Water - ½ cup
Milk – 3/4 cup
Butter - 1/3 cup
Cashew nuts - *
Raisins - *

Directions:

Soak the poppy seeds for 15 hours. Drain the water and grind the poppy seeds with milk to a paste (not so smooth), set aside the paste. Boil water and add the sugar to make syrup. Once the syrup is ready, add the poppy seeds paste, butter and stir continuously so that it does not get burnt and until it does not smell raw. When the oil shows up on sides of the pan and it turns into halva consistency then it is time to remove it from heat and garnish it with the fried cashews and raisins. This can be stored on fridge for a good 2 weeks and you can serve cold or warm.

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