Prayers > Recipes 



PARSAD / MOHANBHOG

Ingredients

  • 794 g (1 box) of cream of wheat
  • 2 tins (410ml, about 1 1/2 cups) evaporated milk
  • 2 tins condense milk
  • 1 cup sugar
  • 2 cups ghee (clarified butter) or butter
  • 2 tsp. elychee (cardamon)
  • 3 1/4 cups water
  • 4 oz raisins
  • 2 oz. almonds (optional)
  • 20 cherries (optional)

Method

  1. bring to a boil the milk, sugar, elychee and ginger
  2. set aside
  3. In another pot melt the butter or ghee
  4. Add raisins
  5. after about 2 minutes, add flour and stir continuously
  6. Stir until the mixture achieves a golden brown colour... Note: You will also notice that the raisins have become plump. A good indication that it is ready for the milk.
  7. Pour in the milk and continue stirring ...
  8. until it leaves the sides of the pot and looks fluffy in appearance.

http://www.simplytrinicooking.com/2009/10/trini-parsad-ii-flour-parsad.html


SWEET RICE / KEER


Ingredients

Method
  1. Bring water to a boil.
  2. Pour in rice, boil until very soft. Most of the water should be absorbed by the rice. Add more water if necessary.
  3. Add evaporated milk, condensed milk, cinnamon sticks, and vanilla essence.
  4. Put in medium heat. Stir once in awhile to prevent sticking.
  5. When mixture has thickened and reached a pudding-like consistency, remove from heat.
  6. Add raisins. Stir.
  7. Let stand.


LADOO

 

 Ingredients:

  • 5 lbs split peas powder
  • 1 lb ghee
  • 2 tins condensed milk
  • 2-½ lbs sugar
  • 4 cups oil
  • ¼ lb ginger
  • 2 oz cardamom or elichee
Method:
  1. Put split peas powder into large bowl.
  2. Mix with water until a soft batter.
  3. Drop mixture into hot oil with a tablespoon and allow to fry until golden brown.
  4. Mince fried batter until very fine, then put in bowl with milk, ghee, ginger, elichee.
  5. Mix thoroughly.
  6. Put ½ litre of water and sugar into a large pot and bring to boil.
  7. Add syrup to mixture.
  8. Roll into little balls and allow to dry.


KURMA


Ingredients:

  • 5 lbs flour
  • 2 lbs butter
  • 4 cups oil
  • 1 tin condensed milk
  • 2-½ lbs sugar
  • 2 oz spice powder
  • ¼ lb ginger
  • 2 oz elichee

Method:
  1. Put flour into bowl, add butter, milk, elichee and mix.
  2. Put enough water to make a smooth mixture.
  3. Make into several balls and roll out with rolling pin.
  4. Cut into small oval shapes and fry in oil until crisp.
  5. Drain on paper towels.
  6. Add ½ litre of water and sugar and bring to a boil.
  7. When all kurma have been fried add syrup and briskly turn until sugar turns white and coats the kurma.
  8. Store in a covered container until use.



JELABI


Ingredients:

  • 1½ cups flour
  • cold water for mixing
  • 2 tbls yoghurt
  • 1 teasp yellow food colouring
  • 2 cups sugar
  • 2 cups water
  • oil for deep frying 
  • 3 cardamons
  • 3 cloves

Method:
  1. Sieve flour, add yoghurt, food colouring and water to make a thick batter to the consistency of thick cream
  2. Cover and leave in a warm place overnight
  3. Next day , boil sugar, water, cardamoms and cloves for about 10 mins to make a thick syrup - set aside in a warm place
  4. Beat the batter from the night before again.
  5. Fill a frying pan with oil and heat near boiling
  6. Put batter in an icing bag- plug hole with your finger
  7. Hold bag over hot oil, remove finger and let batter drip into the hot oil in shapes of the figure 8, spirals, double circles etc.
  8. Fry until golden brown ( about 1 min ), on both sides- do not let them get too dark
  9. Remove fried jalebis from oil, drain on paper towels
  10. Immerse in the warm syrup, allowing them to soak well, about 5 mins- Outside of jalebis should remain crisp, so don't soak too long-
  11. Remove from syrup, drain well and place on serving dish


SAMOSA

Ingredients:

  • ½ kg flour
  • pinch of salt
  • 2 tbsp ghee
  • ghee for frying
  • water
Ingredients for Filling:
  • 300 gm potatoes, boiled and mashed
  • 200 gm peas and carrots
  • 1 tsp garam masala
  • 1 tbsp yogurt
  • pepper to taste
  • salt to taste
  • finely chopped bandhania leaves
  • Flour and water paste for sealing edges of Samosas

Method:
  1. Mix together all ingredients for the filling and set aside.
  2. Sift flour and salt together and rub in 2 tbsp ghee.
  3. Divide dough into small balls, to get approximately 21 pieces.
  4. Roll 3 of the balls into large thin rounds, paste with ghee, and place on top of each other.
  5. Heat heavy bottomed frying pan and heat the three balls packed one on top the other in this fry pan.
  6. Turn over and heat on the other side.
  7. Complete all the dough like this.
  8. When done, cut the heated rounds into long strips about 4cm wide and 10 cm long.
  9. Then separate the layers and cut off the ends.
  10. Fill each with the samosa filling and fill in a triangular shape, sealing the edges with flour and water paste.
  11. Deep fry in hot ghee until golden brown.
  12. Drain and serve hot with a chutney.



 SAHEENA

 Ingredients:

  • 1 lb ground Dhal
  • 1 lb flour 
  • saffron powder
  • 1 teasp yeast, dissolved in ½ cup of water with 1 teasp. of sugar
  • salt to taste 
  • 2 tsp ground Geera ( or parch seeds in a hot frying pan without oil, then crush with a rolling pin )
  • 1 medium onion, minced 
  • about 8 cloves of garlic, minced 
  • 1 medium-sized bundle of dasheen bush, cleaned ( or spinach )
  • water for mixing
  • oil for frying 

Method:
  1. Wash and clean bush ( dasheen, spinach), remove hard parts, peel stalks, cut up very fine
  2. Mix flour, Dhal, salt and saffron powder ( to taste ), onion and Geera, garlic and dissolved yeast mixture
  3. Add bush and mix thoroughly
  4. Add water and mix to a soft-sticky consistency
  5. Leave to rise for no more than one hour
  6. Wet your fingers and take about 1 tablespoon of the mixture at a time
  7. Flatten and deep-fry in hot oil until golden-brown
  8. Take out with slotted spoon and drain on kitchen towel paper
  9. Serve with Mango Chutney Dip

 

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