Sunday, July 06, 2014

BAHRAINI HALWA


Saya terpikat dengan kelembutan warnanya..itu yang saya cuba. Sebut sahaja halwa sememangnya kita tahu ianya pasti manis...ala-ala halwamaskat..tetapi semuanya bisa diatur kerana kita yang membuatnya...jadi saya kurangkan gulanya kepada setengah. Menarik tentang resipi ini ialah ianya mudah dibuat...bahan-bahannya juga mudah. Biasanya kalau sebut halwa aje..kita akan bayangkan bahawa kita memerlukan bahan seperti suji..tetapi resipi ini tidak..ia banyak menyerupai pudding yang biasa kita buat...menggunakan tepung jagung. Untuk hiasannya pula..menjadi kebiasaan masyarakat Timur Tengah menggunakan kekacang..

Manisan ini sesuai buat pemanis mulut...buka puasa.
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Bahraini Halwa
Ingredients (for 6 people)

·          4 cups sugar
·         5 cups water
·         4 teaspoons lemon juice
·         5 tablespoons unsalted butter
·         2 tablespoons ground cardamom + ½ teaspoon (for the butter)
·         1 tablespoon ground nutmeg ½ teaspoon + (for the butter)
·         10 saffron threads
·         1 cup cornstarch
·         1 cup water for the corn starch mixture
·         1 dose of red food coloring
·         1.5 cup rapeseed oil
·         2 tablespoons rose water
·         2 cups toasted nuts, e.g. pistachios, almonds, walnuts
·         3 tablespoons sesame seeds

Preparation

  1. Infuse the saffron in 1-2 tablespoons of boiling water for at least 1 hour.
  2. Prepare a flavored brown butter.
  3. Put the butter in a hot skillet over medium heat. Brown for 3 minutes.
  4. Remove butter from heat.
  5. Strain.
  6. Stir in cardamom and nutmeg.
  7. Infuse.
  8. Combine cornstarch, rose water, food coloring and 1 cup of water. Beat vigorously to remove any lumps.
  9. In a very large pot, pour sugar, water, infused saffron and lemon juice and bring to a boil over medium to high heat.
  10. Stir the cornstarch mixture while stirring.
  11. At this point, the total cooking time is 45 minutes.
  12. Cover to prevent splattering and cook for 5 minutes.
  13. After 5 minutes, add the rapeseed oil gradually and mix well. Cover and cook 5 more minutes. Then uncover and stir every 5 minutes.
  14. 30 minutes after adding the cornstarch mixture, add the cardamom and nutmeg.
  15. Mix well.
  16. Stir in circular motion continuously for remaining 15 minutes. Large bubbles will form. 

Notes
Adapted from - http://www.196flavors.com/2014/03/26/bahrain-halwa-bahraini/


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