My Ramadan favourite dessert as its light and refreshing. My mum makes this plain but I added a touch of colour so I get my kids to eat it !!!
3tbsp sooji fine semolina
1-2drops of red food colouring
1tsp vanilla essence
Crushed almonds to garnish
Mix the semolina in a little milk to a thick smooth paste so no lumps form leave aside.
Boil the rest of the milk in a pan.
Add sugar and food colour and stir.
Bring to boil and add the semolina paste and mix.
Keep stirring for 5-10min until thick in consistency.
Garnish with nuts and serve warm or chilled.
Recipe by Yasmin xx
This recipe is perfect for using up any ripe or spare Bananas you have in your house!
200g sugar (for different flavour can use brown sugar)
1tsp baking powder
Flavourings – vanilla essence/ cinnamon/ mixed spice /chocolate chips
Preheat oven to gas mark 4
Cream butter and sugar in a bowl until white and fluffy
mix in eggs, oil and liquid flavours and mix
sieve in dry ingredients and fold
add chocolate chips/nuts
mash up bananas in a bowl
mix in to mixture
put in to cake tin and bake for half an hour on gas mark 4
Makes 14 small ones
65g plain flour sifted
2 eggs beaten
1tbsp icing sugar
2-3 drops vanilla essence optional
170ml double cream whipped
Chocolate bar melted
Put butter and water in a pan and bring to boil. Add flour at once and beat quickly until the mixture leaves the side of the pan and is smooth lumpless,let it cool.
Then add the eggs, little at a time
beating vigorously or use a hand mixer.
Using a teaspoon put small mounds on a baking sheet ensuring a bit of distance between them. Bake in the preheated oven
Pakistani rice pudding
1&1/2 litre milk
1/2cup grounded rice
1/2 to 1cup sugar
Crushed almonds for deco
In a saucepan add milk and bring to boil. Add rice and keep stirring until it thickens,add sugar to the milk. Keep stirring and then add pinch salt and remove from heat.
Garnish with nuts and serve cold and hot.
This is an excellent dessert
Must try !
8-10 digestive biscuits
100g butter melted
1can of carnation caramel
2 large bananas sliced
1 tin double cream whipped
Grated chocolate to decorate
Crush the biscuits with a rolling pin to crumbs. Melt the butter in a pan and mix the crumbs together and press down into a serving pie dish.
Leave in fridge to set for 20mins.
Spread the caramel over the base with the help of a spoon or spatula.
Chill in the fridge until needed.
Scatter over with bananas and spoon over the whipped cream.
Garnish with grated chocolate and serve!