Paiyasor

I love this sweet delicious dish so much.

It is always served after a meal, but me I can eat this any time and anywhere I don’t even need poppadums I could just eat it with a spoon and I would be happy.

 

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Ingredients:

  • ¾ x cup sago, that is soaked in cold water until it swells to double its size.
  • ½ x tin condense milk.
  • 1 x cup milk.
  • ½ x cup sugar – if you find that the condense milk is enough to make this dish sweet enough for you , you can leave out the sugar.
  • Chopped almonds.
  • 1 x tsp elachi powder.
  • ½ x tsp cinnamon powder.
  • 1 x tbsp. margarine.
  • About a hand full of vermicelli, broken into pieces.

Method:

  • Melt the margarine in a pot.
  • Add the cinnamon and elatchi powder and mix.
  • Add the vermicelli and fry till the vermicelli turns golden brown.
  • Remove from heat and set aside.
  • Drain the sago.
  • Put the sago in a pot and cover it with tap water. Bring it to a boil on a medium heat and allow to cook till the sago becomes transparent. Add a little water at a time so that the sago does not stick to the bottom of the pot.
  • Add the milk, almonds, sugar, condense milk and mix well.
  • If the mixture becomes too thick add a little boiling water.
  • Allow the mixture to have a good boil for about 5 minutes and then add your vermicelli mixture.
  • Stir and remove from the heat.
  • Serve with poppadums.

Halwa recipe

 

I love Halwa like there is no tomorrow. The only problem I have with Halwa is that I could never make it, until someone posted a recipe on Facebook and I tried it out and hey presto I can make Halwa to my hearts content and eat it all by myself.

And here the aunties kept telling me that only the experienced cooks know how to make it… please 🙂

img_5814Ingredients:

  • 1 x box vermicelli
  • 250g x rama margarine.
  • 3 x cups normal white sugar.
  • 1 x cup almonds halved and coloured.
  • 5 x liters boiling water.
  • 1 x tsp elachi powder
  • 1 x tsp rose essence
  • 2 x tsp yellow food colouring.
  • 2 x tsp red food colouring

Method:

  • Fry the vermicelli and margarine in a pot until golden brown.
  • Add the boiling water, sugar and elachi powder, rose essence and food colouring.
  • Continue stirring to prevent the mixture from sticking to the bottom of the bot.
  • Allow to cook till the mixture starts to pull away from the sides.
  • Empty the mixture in a greased dish.
  • Sprinkle the coloured almonds over the top and if you want to you can sprinkle gold dust over the top as well.
  • Pop into the fridge to set over night.
  • When you are ready to serve cut the Halwa into diamond shapes and serve