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Archive for the ‘Pudding’ Category

 

RICE PUDDING

Ingredients

-2 cups milk

-1/2 cup rice, washed, drained

-2 cups water

-2 cups sugar

-1 tbsp rice flour

*-1 egg yolk, whisked*

 

Method

STEP 1

In a pot place the water and drained rice. Put them over high-medium heat. After the bubbles come out, close the lid and turn on low-medium heat. Stir occasionally with a wooden spoon. Simmer till the rice is cooked and small amount of water remains. Add the milk and stir.

STEP 2

Dissolve the rice flour in a cup of water and add it to the rice pudding. Stir constantly.

STEP 3

Finally add the sugar and cook for 2-3 minutes over low heat.

STEP 4

If you want to bake your dessert take a ladle of rice pudding to a bowl and mix it with the egg yolk at this step. Pour the Turkish rice pudding into small glass or porcelain broiler and oven safe bowls. And spread the egg yolk mixture over them.

Broil about 2-3 minutes till they turn to golden brown. Then, take out and let them cool in the fridge for 1-2 hours.

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Turkish Milk Pudding with Kadaifi

 

Ingredients

 

1 lb shredded dough (Kadaifi)

 

6 Tbsp sugar

 

5 Tbsp butter

 

1 ½ cups walnuts (largely crushed) –Milk Pudding–

 

4 cups milk

 

4 Tbsp flour

 

2 Tbsp starch ½ cup sugar 1 egg

 

1 pck vanilla (powder)

 

473 ml heavy whipped cream

 

Method

 

STEP 1

 Leave the kadaifi in the freezer for about 1-2 hours prior to use. Then, take it out and crack it into small pieces. Take it to a pot and add butter and sugar. Cook stirring constantly over medium heat until it gets pinkish. Stir in walnuts and turn the heat off. Let it cool.

 STEP 2

 

In a pot, place all the ingredients for pudding except heavy cream.And stir continuously till the pudding becomes thick, turn heat low and cook for 3-4 minutes.Turn the heat off and let it cool. Let the Muhallebi cool and add whipped cream. Mix with a mixer until it gets smooth.

STEP 3

 

Take the half of the kadaifi mixture over a rectangular big Pyrex dish and spread the Muhallebi over. Finally spread the remaining kadaifi mixture over. Cut in square slices and serve.

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Almond Pudding

ALMOND PUDDING (KESKUL)

Ingredients:
4 cups milk
4 egg yolks
1 tsp almond extract
2 tbsp corn starch (melted with 3 tbsp water in a small cup)
3/4 cup sugar
1/2 cup almonds, bleached and ground

Beat the egg yolks, then whisk them with the sugar, almond extract, corn starch and milk in a bowl. Pour in a medium sized pot. Stir constantly on medium heat. Throw in the almonds when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into small serving bowls. Let them cool for an hour. Sprinkle some ground pistacchio and/or shredded coconut on top. Chill them in the frigde with the tops covered.

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Noah’s Pudding

NOAH’S PUDDING (ASURE)

Ingredients:
½ cup wheat
½ cup rice
1 can boiled chickpeas (garbanzo beans)
1 can boiled navy beans
½ cup small diced dried apricots
½ cup golden raisins
3 cups sugar
3-4 cloves

Garnish
(Optional)
Currants, cinnamon, pine nuts, hazelnut, pomegranate etc…

The night before making asure, wash and drain wheat, add water to cover about half inch and boil. Cover boiled wheat with a cloth and let it sit at room temperature overnight. Next day, add more water to wheat and boil again. Add rice, chickpeas, and beans and continue to boil. In a separate pot, boil dried apricots and currants, when they get softer add into boiling wheat. Boil cloves in a small pot and add only its water into wheat. Add sugar last, when the pudding reaches desired thickness pour into small serving bowls. Serve warm or cold as desired. Garnish with cinnamon or nuts.

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RICE PUDDING

Ingredients:
4 cups milk
1 cup sugar
½ cup white rice
1 tbsp starch
1 tbsp rice flour
A pinch of salt

Boil washed and drained rice in 1,5 cup of water. Rice should get very soft. Add milk, sugar and a pinch of salt and continue to boil. In a separate bowl suspend rice flour and starch in cold water and mix with little bit of boiling milk. Add starch mix slowly into boiling milk while stirring. Boil 10 more minutes and pour into heat resistant bowls. Pour some water on a tray and place bowls with rice pudding on the tray. Broil rice pudding and serve after refrigerating.

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