Semiya Kheer.....

Happy Diwali … May the festival of lights enlighten your life and bring prosperity…

 

In the age of thriving sweet shops and the numerous varieties on offer, the tradition of making sweets at home is gradually on the decline. The traditional making of family favourites -  gujia, malpua and halwa have become elaborate rituals in the kitchen and are slowly being replaced by their ready made versions.

Today I bring to you a very easy to make sweet dish recipe that can be served up in no time!

SEMIYA KHEER/VERMICELLI PUDDING                                       Serves 6 - 8

Ingredients

Semiya/Vermicelli – ½ cup

Milk – 1 ½ litre

Khoya/Mawa/Reduced dry milk – 150 gm

Ghee – 4 tbsp

Sugar – about 6 tblsp

Raisins – ½ cup

Cashew nuts – ½ cup

Method

1. Reduce the milk to about a litre by boiling on low heat. (You could do this in the microwave by boiling it for 15 – 20 mins on full power.)
2. Heat the ghee in a thick bottomed pan and add the semiya/vermicelli. Fry on low heat till lightly coloured. Add the raisins and fry till they puff up.
3. Pour in the milk and cook on low-medium heat till the vermicelli is cooked and rise to the surface. Add the crumbled Khoya/Mawa and the sugar.
4. Cook for a minute till the sugar and khoya are thoroughly combined.
5. Sprinkle with chopped nuts and serve warm.

Note: If the semiya has not soaked in enough milk while cooking, the kheer will thicken later. You could add some warm milk and mix it up well to get the right consistency.

© Rinki’s Kitchen 2012

Dates and Nuts stuffed pastry strips.......

After the really long break from the blog…..I am back with a dessert recipe. Dried fruits and nuts are ideal for the festive season and so I bring to you a recipe which has loads of them. I came across this recipe in a book on baking….but have modified it to my taste. Try it to make an impression on your loved ones…..

DATE STUFFED PASTRY STRIPS                                                  Serves 10 - 12

Ingredients

For the pastry

Plain flour(Maida) – 2 cups heaped

Butter (cubed small) – about 100 gms

Caster sugar – ¾ cup

Cold water – a few tblsp

For the filling

Dates (pitted and chopped) – 1 cup heaped

Nuts (Cashew and almonds roasted and chopped) – ¾ cup

Lemon juice – 2 tblsp

Honey/Golden syrup – 2 tblsp

Water – 3 tblsp

Method

1. Put in all the ingredients – dates, lemon juice, honey and water in a pan and put it on medium flame.
2. Cover and cook till the dates are soft. Mash lightly.
3. Alternatively you could cook the dates in a microwave. Cover and cook on high power for 5 mins.
4. Let it cool thoroughly. Then add the nuts and mix well.
5. For the pastry, mix the butter cubes into the flour and sugar mix by working with the finger tips.
6. When the mix resembles breadcrumbs, add a few tablespoons of chilled water to bring the mix together in the form of dough.
7. Put the dough in an airtight container and let it rest for 20 – 30 mins in a refrigerator.
8. Split the dough into two parts. Roll out into rectangles of equal size ½ “thick.
9. Place one rectangle on a baking tray / dish.
10. Spread the date mixture evenly on the pastry sheet. Cover with the other sheet and seal the edges.
11. Make markings on the pastry about ¾” wide. Go all the way down. It becomes easier to cut the strips after it is cooked.
12. Brush with milk and bake for 20 -25 mins or till golden in a preheated oven at  180 - 200°C.
13. Brush with honey and cool on a wire rack.

Serve warm with a scoop of vanilla ice-cream for the special effect.

© Rinki’s Kitchen 2012