Friday, February 23, 2007

Kek Coklat Kukus Harleena





Kek coklat kukus resepi Harleena. Try potong dua dan layerkan dgn coklat tapi tak menjadi. Masa potong (guna benang) tu dah ok, masa nak angkat one part terpecah plak kek tu. Teruskan jugaklah… bila dah siap semua sapu topping tak berapa nampak sgt kecacatannya tu. Tapi bila potong kek tu tengok tak nampak pun layer coklat kat tengah tu…dah meresap ke dlm kek kot…….

Kek Coklat Kukus
1 1/2 cawan tepung gandum
1 sb soda bikarbonat
1 cawan serbuk koko
(ketiga-tiga bahan ni diayak)

1 cawan gula
2 biji telur
1 tin kecil susu pekat (3/4 tin besar 505g)
1 cawan minyak masak
1 cawan air suam
1 sudu teh esen vanilla

Cara:
1. telur dan gula dipukul hingga kembang. Masukkan esen vanilla.
2. Masukkan susu, minyak masak dan air suam. Pukul hingga sebati.
3. masukkan campuran tepung ngan koko sedikit-demi sedikit sambil terus dipukul sebati.
4. Tuangkan dalam loyang 9" dan kukus selama lebih kurang sejam.

Topping guna serbuk koko, susu pekat dan minyak. Takde sukatan just gaul-gaul je sampai dapat kepekatan yg sesuai.


Lepas tu gatai tangan plak nak try main dgn marzipan. Jumpa resepi marzipan yg sempoi ni so try buat. Result dia oklah just tak berapa smooth sebab maisya kisar sendirik badam tu, dia tak berapa halus. Kat bakery supplier ada jual rasanya grounded/powdered almonds. Macam main tanah liat, seronok try buat bunga dan daun je. Daun tu terap dgn cookie cutter bentuk ‘spade’ then lorekkan dgn pencungkil gigi utk dapatkan urat-urat daun tu. Bunga tu plak main hentam je la….utk rose bud tu boleh refer website ni utk cara-cara buatnya, sempoi je. Dalam website tu dia guna cookie cutter bulat tapi ada yang maisya guna cookie cutter bentuk bunga. Ok gak.

http://www.odense.com/rosebuds.cfm

Marzipan cooked - allrecipes.com
3 cups sugar
1 cup water
4 cups ground blanched almonds

For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.

Marzipan can be softened by adding small amounts of syrup to it, if too soft add additional powdered sugar to it.


Ada lebih adunan so bubuh dlm papercups, separuh bakar dan separuh kukus. Yg kukus tu atas dia membukit tapi yg bakar tu atas dia rata jer.



Cocoa roll


Guna resepi yg ni ---> Basic Bread
Then roll kan dough jadik bentuk empat segi, maisya taburkan soft brown sugar dan cocoa powder. Gulung dan potong. Bubuh dalam papercups.

Thursday, February 22, 2007

Homemade oreo biscuit?



Nak kata biskut ni sebijik cam rasa biskut oreo tu tak leh lah…saja try buat ni out of curiousity sebab terjumpa resepi utk Oreo Filling. Part biskut tu tak berapa menjadik sebab terlalu rapuh…rasanya tersilap sukatan kat mana-mana…. Maisya ikut resepi biskut vico tu just 80g vico tu maisya tukarkan ke 80g cocoa powder dan tak bubuh baking powder coz tak mau dia mengembang. Maybe next time nak try guna resepi biskut royal chocolate MMISS tu. Maisya just bagi resepi oreo filling tu je lah ye, yg biskut tu boleh check kat my previous entry.

OREO FILLING
Taken from
http://www.recipegoldmine.com/scratch/scratch.html

1 tablespoon unflavoured gelatine or 2 teaspoons agar-agar powder
1/4 cup cold water
1 cup shortening
5 cups confectioners sugar
1 teaspoon vanilla extract

soften unflavoured gelatine in cold water; set in heatproof cup in pan, simmering until clear. Let cool.

Cream together shortening, confectioners sugar and vanilla extract. Add cooled gelatine mixture. Beat for 10 minutes. Put a spoonful onto one cookie. Top with another cookie, then press cookies gently together to spread the filling.

Oleh kerana maisya guna serbuk agar-agar, maisya tak ikut method kat atas. Maisya masakkan agar-agar serbuk dgn air hingga larut semuanya then biar suam sikit( kalau sejuk nanti dia keras plak), lepas tu baru campurkan dgn bhn lain tu.

Utk biskut tu maisya terap pakai gelas sebab tak de cookie cutter yg bentuk bulat…he..he..

Roti Pita



ROTI PITA ( 8 biji )
posted by soulha at FNR
200g tepung roti
50g tepung gandum
150g air
5g gula
5g garam
15g olive oil/minyak masak
2.5g dry yeast
Cara-cara
Kalau uli dengan tangan. Guna air suam atau 40C. Adunan ni lembiksket.. jangan tambah tepung. Bila dah siap uli.. penaikkan sehingga 2kali ganda. Tumbuk-tumbuk untuk keluarkan angin. Bahagikan adunan kepada 8. Buat bentuk bulat. Rehatkan selama 10 minit. Letakkan sedikit tepung di atas papan pencanai. Ambik satu adunan tadi. Canaikan biar jadi leper.. saiznya lebih kurang 13cm. Bila nampak dah naik sikit. Boleh bakar dalam oven pada suhu 230 degree selama 4 minit

Second time buat roti pita tapi outcome dia sama cam last time even guna resepi yg berlainan. Roti tu ada yg elok mengelembung masa bakar dan ada yg tak. Jadi kemungkinan bukan salah resepi tapi salah teknik. So, try tanya kat FNR pasal problem ni and k.anim( penyulawa ) kata tak boleh press kuat-kuat masa last step tu, just roll lightly je. Mmmm….patutlah tak berapa menjadik, maisya memang press kuat-kuat masa buat tu. Ok next time hopefully akan berjaya!

The last time utk filling dia maisya guna tuna-mayonis campur dgn timun,kobis,bawang besar yg dihiris halus dan cili sos.

Kali ni maisya guna chicken tikka yg dihiris nipis dan gaul dgn salad. Nie resepinya.


Chicken Tikka
Posted by RasaCinta at FNR

1 sudu kecil serbuk cili
1 sudu kecil ketumbar
2 sudu besar lemon juice
2 ulas bawang putih, diketuk
Halia, diparut
2 sudu besar minyak masak
2/3 cawan plain yogurt
garam

Kisar semua bahan hingga halus dan perap isi ayam(boneless) dengannya utk beberapa jam. Ayam dibakar dengan suhu 230 C selama 5 hingga 7 minit atau hingga masak (basting occasionally with any remaining marinade).

Salad
2 cups shredded cabbage
1 small onion, sliced
1/2 small cucumber, seeded & shredded
1/2 small carrot, shredded
1 tbsp sugar
1 tbsp vinegar
1 tbsp mayonnaise
1 tbsp chili sauce

combine all ingredients.



Thursday, February 15, 2007

Wadey Kepeng


Sapa orang banjar mesti tau benda ni…maisya bukan orang banjar tapi hubby maisya. First time makan ni ialah masa mak mertua hidangkan the day kami akan berangkat ke Jepun 2 minggu lepas kenduri kawin. Tak sempat le nak belajar cara buatnya tapi mak mertua cakap ni one of hubby’s favourite…kenalah try gak buat. Mula-mula try sendirik je sebab bahan-bahan dia dah boleh agak tapi tak menjadik. Haritu tanya kat shida (shidaaziz) sebab dia org banjar…baru tau kat mana silapnya. Rupanya adunan tepung tu kena rebus dulu. Maisya buat dulu terus campak je dalam adunan santan dan air gula tu, patutlah tak jadik.

Wadey Kepeng
Posted by shidaaziz at FNR

1. Tepung pulut
2. air suam
3. seidkit garam

caranya:
1. bancuh tepung dengan air garam sehingga menjadi doh. macam buat buah melaka.
2. bentukkan bulat2 kecil & leperkan dengan hujung jari. jadi leper dan ada bentuk jari kat atas tepung tu.
3. rebus dalam air panas sampai timbul

kuah
1. santan pekat
2. gula pasir
3. gula merah/melaka
4. daun pandan
5. sedikit garam

caranya:
1. masak dalam periuk. kacau selalu & bila dah mendidih boleh masukkan tepung.
shida kata maisya tekan kuat sangat adunan tu so jadik agak nipis...next time kena ingat ni.

Mee Kari Nyonya

Semalam separuh hari habis dengan projek mee kari ni. Pagi tu buat kuahnya. Start dari tengahari plak uli adunan utk mee. Sementara 'rehatkan' adunan mee tu celur sawi & taugeh, goreng tauhu, potong daun bawang. Dah selesai yang tu start plak menggelek adunan mee tu. Nie second time guna mesin buat mee ni, sebelum beli mesin ni maisya dok potong dgn pisau je. Kali ni jadik cantik jer mee tu. Hari tu buat dia jadik nipis sgt, tak cantik. Habis selesai celur mee semua dalam pukul 2 petang. Lepas solat pi golek-golek dengan anak dan tidur sat...penat woo...So ni lah hasilnya. Dah 2 kali try guna resepi mee kari yang guna santan tapi nampaknya maisya tak berapa suka dengan mee kari yang bubuh santan ni. Maybe sebab mak maisya masak mee kari tak guna santan....dah biasa macam tu. Kalau bubuh santan ni kurang umph plak jadiknya. Sorry le resepi ni maisya copy and paste je, malas plak nak edit. Guna bahasa rojak, bolehlah paham kan.

Mee Kari Nyonya
recipe by: long at FNR

vegetable oil
3 biji cardomon, 1 bunga lawang/ 1kulit kayu manis

6 shallots
3 garlic
1/2" galangal
5 candlenuts
1" ginger
4tbsp driend shrimps soaked in hot water and drained
(grind the above ingredients)

1 serai - ketuk
4 tbsp Curry Powder - nak pedas tambah cili paste pon boleh
3 cups coconut milk
5 cups water
1 kiub chicken stock
Fish ball and fluffy tofu

Mee kuning/kuew tiau/beehoon

garnishing
udang microwave with pinch of salt & pepper/beansprout/ sawi/Fish Cake/kerang/mint leaves/bawang goreng/fried beancurd /crab meat...apa2 feveretla boleh tambah

sambal cili udang kering (tambah sedap)

Methods
1. mix ground ingredients with curry powder and cili
2. heat the oil and put bunga lawang/cardomon/kayu manis. fry the paste till fragrant , add serai
3.add water and coconut milk then salt and pinch of sugar (opt) and chicken stock...until pecah minyak
4. add fishball and fluffy tofu

Wednesday, February 14, 2007

Daging Dendeng ( version negeri Perak )

Masa raya haji haritu mak sedara maisya ada masak daging dendeng ni, sedap tapi segan nak tanya resepi. Kebetulan ada forumer yg kongsi resepi ni di FNR so maisya try. Memang sedap!! Mula-mula tu maisya try guna ayam( gambar kat bawah) sebab tak de daging, ok jugak rasanya. Baru-baru ni baru berpeluang guna daging plak. Memang akan jadik one of my favourite la lepas ni.


Daging dendeng
posted by:mias_2004 at FNR


daging batang pinang- rebus then potong nipis
serai - hiris kasar
kicap
bawang merah - hiris nipis dan goreng garing


blend;
cili kering
serai(nak sedap, letak banyak)
halia
bawang merah
bawang putih (nak sedap, letak banyak)
air rebusan daging


1.hirisan daging tu digoreng, agak-agak garing
2. lepas goreng, tumbuk daging tu dlm lesung batu bagi leper
3.panaskan minyak, tumiskan serai yg dihiris then masukkan bahan yg diblend
4. bila dah naik minyak, masukkan daging, kicap, bawang goreng dan garam. siap

Cream Puff




First time buat cream puff about 8 years ago...tak menjadik! Jadik leper je...tersalah teknik masa tu. Lepas tu tak buat dah. Last year baru try semula...alhamdulillah jadik cuma tersilap teknik plak masa buat inti kastadnya tu. Masa tu guna resepi inti kastad yg ada guna telur....jadik berketul-ketul kastad tu. Terpaksa buang dan buat lain. Kali ketiga buat baru betul-betul menjadik perfect! Tak de problem langsung. Inilah resepi yg akan digunakan lagi in the future. Dalam resepi tak de plak cakap bila nak bubuh gula dan garam utk pastry tu...maisya bubuh je sekali dgn air dan butter. Utk inti kastad tu plak maisya campur semua bahan dan gaul rata lepas tu baru panaskan dan kacau hingga pekat.

Sumbangan : Puan Jeni RDOtNet

Pastry
250ml air
125g butter
150g tepung - diayak
¼ st garam
1 st gula
4 biji telur

Cara Membuatnya
1. Didihkan air dan butter hingga cair. Kemudian masukkan tepung yang diayak. Gaul sebati hingga adunan tidak melekat di periuk. Angkat dan sejukkan.

2. Bila sejuk pukul sedikit and masukkan telur sebijik sebijik. Bakar 25 minit dgn suhu 200˚C atau sehingga kekuningan.

Custard
500ml susu segar
100g gula
80g tepung custard

Hangatkan susu dan gula atas api sederhana.
Masukkan tepung kastard and kacau sehingga pekat.


nota:
1. Pastikan oven panas terlebih dahulu sebelum mula membakar cream puff ni.
2. Boleh juga masukkan cream nya dari sebelah bawah dengan cara menebuk satu lubang kecil dan memicit cream ke dalam lubang tu.
3. Gunakan piping beg dengan nozzle yang kecil untuk menyumbat cream ke dalam puff
4. Kalau tak ada piping beg, boleh guna gunting untuk potong sedikit bahagian tengah dan masukkan cream menggunakan sudu.

Yang bawah ni gambar masa buat tahun lepas, guna resepi yg lain




Thursday, February 1, 2007

Sate Ayam



Cuba buat sate resepi k.noor( noormasri ) dari FNR. Buat 20 cucuk je, tapi gemuk-gemuk! Kuah kacang guna resepi k.liza( hanieliza) juga dari FNR. Taaapi sate tu ter masin le plak Masa buat tu posa, petang tu tengok hubby dan anak-anak makan laju je..ingatkan ok ler. Masa bukak posa, makan baru tau rupanya masin ...tapi bubuh kuah kcg byk-byk tak le terasa sgt...Nie bakar dlm oven je.


SATE
recipe by: noormasri
Bahan-bahan satay:
1 kg isi ayam/daging } dihiris kepingan 2.5 x 2.5cm
1 1/2 sudu kecil garam
4 sudu besar gula pasir
2 sudu besar madu
2 sudu besar minyak masak
lidi sate
minyak untuk merenjis(dgn serai yg dititik)
Bahan yg perlu dikisar:
3 ulas bawang merah
2 biji buah keras
2 ulas bawang putih
3 cm kunyit hidup atau 2 sudu kecil kunyit serbuk
4 cm halia
2 batang serai
4 cm lengkuas
1 sudu besar ketumbar } disangai
1 sudu kecil jintan manis } disangai
1 sudu kecil jintan putih } disangai
Cara membuatnya:
Campurkan gula, madu, minyak masak dan garam ke dalam bahan-bahan kisar.
Perap daging dengan bahan kisar sekurang-kurangnya selama 3 jam .
Cucuk dengan lidi dan bakar, sambil merenjis dengan minyak menggunakan serai hingga sate masak.
Sajikan dengan kuah kacang, nasi impit, ketupat, bawang dan timun.
Tips: Lidi terlebih dahulu direndam di dalam air selama 2 jam sebelum digunakan untuk mengelakkan lidi hangus bila satay dibakar.


KUAH KACANG
recipe by: hanieliza
Bahan:
1/2 kg kacang tanah..goreng ..buang kulit..tumbuk kasar/pecah2
1/4 kg daging..hiris nipis
1/2 cawan air asam jawa
1/2 cawan gula merah
1/2 cawan minyak
garam secukup rasa
bahan mesin
3 sudu besar cili mesin
4 batang serai
1 inci halia
1/2 inci lengkuas
8 ulas bawang merah
4 ulas bawang putih
2 biji buah keras
Cara:
1. Tumiskan bahan mesin sehingga wangi dan garing.
2. Masukkan daging dan biarkan sehingga lembut.
3. Bila dah naik minyak masukkan air asam jawa dan kacang. Tambahkan sedikit air jika pekat sangat.
4. Masukkan gula dan garam secukupnya. Biarkan sehingga naik minyak.


before ni dah pernah guna resepi sate ni tapi guna utk peram ayam dan bakar...nie buat last year. Kat bawah ni gambar masa first try, tapi tak berapa puas hati coz agak kering, sepatutnya kena siram dengan minyak dan juga lebihan bahan perap tu selalu, barulah nampak cantik. Lepas tu cuba sekali lagi baru ok, tapi tak ambik gambar plak.

Bubur Asyura

Baru-baru ni dok buat bubur asyura ni...versi manis punya. Guna resepi yg Diana pernah post kat FNR ...kalau tak silap asal resepi tu dari RN...maisya tak copy plak nama penyumbang resepi tu. ...dlm resepi suruh kacau sampai lekang dari periuk...tapi separuh jalan maisya dah stop coz tak larat dah..so my bubur syura tak berapa keras le...he..he..gula tu maisya kurangkan kuantiti dia sebab takut manis sgt.

Nie resepinya

Bubur Asyura

2 cawan gula merah }
1 cawan gula putih } 3 bahan dimasak hingga gula cair, biarkan sejuk sikit
1/2 - 3/4 cawan air }

1 1/2 cawan tepung beras
1/2 camca teh garam
1 1/2 cawan santan pekat
2 cawan air

1 sudu besar sagu( direndam dlm air)
1/4 cawan kacang hijau (direbus)
2 sudu besar kacang merah( direbus)
1/4 tin jagung
1/4 cawan kacang tanah( roasted dan dibuang kulit )

-Satukan santan,garam dan air, tambah tepung sedikit demi sedikit sambil digaul hingga sebati.
-Tapiskan pula air gula ke dalam adunan tadi. Kacau rata.
-Masak dgn api sederhana. Kacau sehingga agak pekat dan tambahkan bahan-bahan kacang,etc
-Kacau hingga lekang dari periuk.
Yang bawah ni gambar masa buat last year, guna resepi yg sama juga.

Daifuku Mochi

One of my favourite japanese food...Daifuku Mochi. First time try buat sendiri ni...oklah walaupun rupanya kurang cun....susah nak handle the dough sebab dia melekat-lekat. Maisya suka makan lepas dah disejukkan dlm peti ais.
Daifuku ni ala-ala kuih tepung gomak Malaysia la kot....bahan dia cuma tepung pulut, gula, air dan kacang merah sebagai inti. Kemudian disalut dgn tepung ubi kentang/potato starch.

How to Make Mochi Daifuku
The Treasure of Mochi Daifuku
http://www.yuwie.com/blog/entry.asp?id=450345&eid=288809

What You'll Need:

1 1/2 c mochiko(glutinous rice flour)
1/2 c sugar
1 1/2 c water
katakuriko(potato starch) for dusting
koshi-an(red bean paste) for filling
food coloring/flavoring ( optional)
cutting board
cookie cutter
large pot

What These Are:

Mochiko - This is glutinous rice flour.

Sugar - Any kind of sugar will do. Less refined sugar may produce different results, but it shouldn't be too drastic. Just make sure you're prepared no matter what kind you use!

Katakuriko - This is potato starch and is very common in most any Asian food stores. You can also use flour if you like, but in my experience katakuriko works better.

Koshi-an - This is sweet red bean paste, a common filling for many Japanese confections. It has a very different taste than it looks, and many people have mistaken it for chocolate, to some surprise once they take a bite! It is a very popular flavor however, and even red bean ice cream exists as a beloved treat.

Food Coloring - This is entirely optional but adds a festive touch to the daifuku.

Water - If you don't know what this is, you may be in trouble.

Cutting Board - You will need a sizable cutting board, ideally. Just about any kind of cutting board is likely to work, but you do want to give yourself room to work with the mochi.

Cookie Cutter - This will make your job so much easier. Just get a circular cookie cutter and use it to cut out shapes in the mochi.

Large Pot - A large pot, in the likes of which you might cook spaghetti or something similar. It doesn't have to be huge, but a large size is preferable.

Cooking Tips - Before You Begin:

I advise using a wooden spoon to stir your mochi, and of course the cookie cutter and so forth will be metal. Remember to dust your utensils as well as your hands with katakuriko, so that mochi doesn't stick to anything.

It is best to prepare all your ingredients and set them out beforehand. Read the recipe through once before you even begin, so that you can have everything ready.

It works best to have the koshi-an frozen beforehand and just lay it out a few minutes before you start. By the time you reach the point where you'll be using it, it will be thawed only enough so as to be easy to form into balls and insert easily into your daifuku.

When cooking, an apron will help you avoid dirtying your clothes. Mochi is very sticky, so you will want to do anything you can to avoid getting it on your clothes!

Always wash your hands before preparing or handling food. Always make sure to use clean utensils and clean surfaces, and always clean up carefully afterwards.

Have the sink cleared and ready, because you will need to soak the pot immediately after you have poured out the mochi so that the mochi residue does not set up.

Do not pour mochi down a sink's drain. Take a sturdy paper towel or other cloth and get the mochi left in the pot after you've soaked it, and throw it out. If mochi is left to solidify it can be extremely difficult to get out of anywhere!

Do not under any circumstances handle the mochi before it has cooled down, because it is sticky and can cause terrible burns before you can get it off!

Cooking Your Mochi:

1. First, take your mochiko, water, and sugar, and mix them together in the large pot. You'll want a uniform consistency so mix them until everything has blended as much as it can. If you wish to use food coloring, use it now and blend it in so that you will have a consistent color. Only use one or two drops; a little goes a long way!

2. Before you advance to the next step, get out your cutting board and put it in a convenient place. Once it's there, dust the entire surface with katakuriko, and put extra out on the board to have when you pour the mochi there. If you haven't already set out your koshi-an, you should do it now.

3. Turn on the stove and let the mochi get hot. Mid to mid-high level heat is usually fine for this, but you don't want it to actually reach a boil. Keep stirring constantly so that it doesn't burn or stick unnecessarily.

4. Once it has thickened and has the consistency of thick liquid (it should be mildly difficult to stir by this point) take it off heat and pour it into the cutting board. Let it sit there for a few minutes to cool; it will spread somewhat, but it shouldn't leave the cutting board.

5. After pouring the mochi out onto the board, immediately take your pot to the sink and fill it with warm soapy water, and leave it in the sink to soak. Do not under any circumstances let the mochi dry in the pot! Check your koshi-an; by now it should still be somewhat solid but pliable enough to work with. If it's still in its package, remove it or open the package enough to access it.

6. Once the mochi has cooled sufficiently to work with (it can be warm, just make sure it's not hot), dust your hands with liberal doses of katakuriko and then dust your utensils like the cookie cutter. Cut out circles and fold them up around balls of koshi-an. These should be easy to make since the koshi-an will still be partially frozen. Just fold the mochi up and around it, perhaps mold it with your hands, and you'll have a nice daifuku! Some of the katakuriko from your hands will come off with each daifuku, so please remember to dust your hands every time they seem to be getting bare. You should also sprinkle katakuriko on the daifuku when you finish each one. Set each finished daifuku aside on a plate, and make sure they aren't touching each other. You may need more than one plate, until they dry and set up properly.

7. Continue until all the dough is gone. This should make enough daifuku for a small group to enjoy! Once they've cooled and set up, the koshi-an inside will be of a perfect consistency. It's an easy method, but it gives you great results!

Serving Ideas:

Mochi daifuku are wonderful as a dessert or a snack, or just enjoyed by themselves anytime. You can serve them alone, or you can even accompany them with ice cream, festive drinks, or even use them as side dishes to larger meals.

You can alter the recipe slightly to make sakura mochi, by omitting the koshi-an, adding a slight cherry flavor, and wrapping the mochi in pickled sakura leaves. These are somewhat difficult to find out-of-season however, so unless you have a sakura tree and can pickle them yourself, you may wish to omit the leaves!

You can also add other flavors as you cook. Personally I like to add a small amount of real vanilla extract in step 1 and blend it thoroughly into the mochi. It adds just enough flavor to give it a smooth, enjoyable bouquet.

Be imaginative! You can do all kinds of things with mochi. You don't have to use koshi-an to stuff them...you can use fresh fruit, vegetables, just about anything. Be creative with these sweet, refreshing cakes!





Sooji Ki Barfi

Try resepi ni sebab nak menghabiskan tepung suji yang tinggal sikit jer tu...sedap rasanya..lemak-lemak manis. Sesapa yg tak suka minyak sapi tu gunalah minyak masak sebab rasa dan bau minyak sapinya agak kuat....tapi maisya suka. Masa buat ni maisya tak bubuh badam dan kismis pun sebab tak de bahan tu kat rumah...maisya just bubuh kurma( dah dipotong kecik ).

Sooji Ki Barfi

2 cawan suji
1 tin susu pekat manis
1 1/2 cawan minyak sapi/minyak masak
4 cawan air
15-20 biji badam (dihiris)
2 sudu besar kismis
3-5 helai safran(direndam dlm 1 sudu besar air)
3-5 biji badam (dihiris) - utk ditabur diatas kuih

-Panaskan minyak sapi di dalam periuk. Goreng badam dan kismis sehingga agak keperangan. Angkat dan ketepikan.
-Goreng pula suji menggunakan minyak yg sama sehingga warna agak keemasan. Tambahkan safran( bersama air rendamannya ) dan 4 cawan air. Kacau selalu. Kecilkan api dan terus kacau hingga semua air kering.
-Tambahkan susu pekat dan kacau lagi hingga keluar minyak. Masukkan badam dan juga kismis, gaul rata dan tutup api.
-Tuangkan adunan ke dalam loyang (yg telah disapu butter). Potong-potong kecil kepada bentuk segiempat atau diamond. Boleh hias setiap potongan dgn hirisan badam.

#Safron digunakan utk mendapatkan warna kuning jadi Maisya gantikan dgn pewarna kuning sahaja.