an interesting Sindhi recipe
I am paging through a newly acquired Sindhi cookbook and came
across an odd recipe, which could easily be converted to low carb. Egg Halwa Source: Delectable Dishes from Sindh by aAroona Reejhsinghani. 1 egg, well beaten 2 Tbsps sugar (which artificial sweetener would provide syrupy texture? for that matter, even though the author refers to "syrup" later, dissolving sugar/sweetener in milk does not make a syrup)) 3 tbsps milk (either the LC "milk", which is now Calorie Countdown, or cream) 2 Tbsps ghee 1 tsp flour (almond flour looks like a good choice) 2 Tbsps khus khus (poppy seeds) 1 tsp cardamom seeds, coarsely pounded (that seems a lot, given the scale of this recipe; even I, cardamom lover, would probably try this with significantly less) 25 grams mixed almonds and pistachios, sliced Dissolve sugar (substitute) in "milk" or cream. Heat the ghee and fry the (almond) flour to a golden color. Add the egg and cook over a slow fire, stirring constantly until it starts to set. Mix in the "sugar" syrup (again, I note that this would not be a syrup unless the author's directions are very sloppy--and it not being a syrup simplifies the choice re the artificial sweetener), along with the poppy seeds and cardamom. Continue stirring until the halwa is fairly thick. Serve hot, sprinkled with nuts. I rather like this combination of flavors, which is why the recipe caught my eye. Assuming this recipe has any merit, I would probably try adding some rosewater to it. Jean B. |
an interesting Sindhi recipe
On 2012-12-01 16:27:50 +0000, Jean B. said:
1 tsp flour (almond flour looks like a good choice) As a thickener, as in this case, I would use about 1/8 tsp of xanthan gum. -- Bill O'Meally |
an interesting Sindhi recipe
Bill O'Meally wrote:
On 2012-12-01 16:27:50 +0000, Jean B. said: 1 tsp flour (almond flour looks like a good choice) As a thickener, as in this case, I would use about 1/8 tsp of xanthan gum. -- Bill O'Meally That is, indeed, a better idea. Thanks. -- |
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