SEMOLINA CARAMEL CHEESECAKE


When milk is about to curdle , things like this

are created.

Though curdled milk appears to be spoilage,it

can be transformed into delicious food,sweets

and cake . This curdled milk is nothing but

homemade cream cheese( paneer).Today’s

recipe is my quick bake for tea. A quick mix in

the jar,and a roast of semolina with butter .

Only 2 steps and your there to a lovely soft

cake . I made a caramel syrup for the base .The

syrup is absorbed while baking , but still gives

a lovely colour and taste when turned out.

If you are a person with an aggressive sweet

tooth ,you could add some caramel syrup while

serving !

Worth trying !

INGREDIENTS

Cream cheese made from 1/2 litre milk*

2 eggs

3/4 cup rawa/semolina

25 gm butter

3/4 cup sugar

2 tblsp curd

1/4 cup milk

1/2 tsp vanilla essence

1/4 tsp grated nutmeg

For the base caramel syrup

2 -3 tblsp sugar

1/4 cup water

2-3 drops lime juice

Heat the sugar with 1 tsp water .When it

turns brown add the rest of the water and

heat till sugar is well dissolved . Add lime

juice and remove from fire.

METHOD

First heat the butter in a pan,add the roasted

semolina and mix well. Switch off flame and

add 1 tsp baking powder and mix .

Cover and set aside .

Add cream cheese sugar into a mixer, and run

the mixer for 2 minutes.

Next add the rest of the ingredients and mix for

another 2 minutes. Add this mixture to the

semolina and mix without lumps.

Transfer to a greased baking tray and bake at

170C for 30-35 minutes .

*Homemade cream cheese

1/2 litre milk

1-2 tbsp lime juice / vinegar

Heat the milk. When it is nearing boiling

point,add half of the lime juice .Once you see

the whey separating ,add the rest of the juice

and boil for another 2 minutes,and remove

from fire .

Strain over a muslin cloth or kitchen towel.

Keep a weight over the cloth to drain water

fully .

You can make this and keep in the fridge

beforehand .

You can make savoury dishes too.

To get best results use full cream milk

BASBOUSA


Basbousa from the Middle Eastern cuisines,

originating from Egypt is a sweet made with

semolina soaked in hot sugar syrup .I have

made this before without any layers.

This time,I found a basbousa recipe with a

custard filling .The outcome was awesome,and

it has become a favourite in my family .

The only change I made was to reduce the

strength of sugar syrup.(random measurement)

Cakes ,sweets ,bread with semolina has,taken a

strong wave presently, trying to submerge ‘the

white flour‘ ,conspired due to gluten scare.

When I was a kid,i didn’t even know the word

gluten.I grew up eating cakes and buns made

with white flour almost daily. Anyway,I love

semolina recipes and today’s recipe is a

dominant semolina recipe !

I shared my experience,not my opinion!ļæ¼

Growing life style changes, have created much

awareness ,and we have to positively accept

facts,and changes.

Moving on to the recipe now..

INGREDIENTS

1 cup fine semolina ( preferably Chirote rawa)

1/2 cup sugar

3 eggs

1/2 cup fresh cream

1 cup oil

1 tsp baking powder

1 tsp vanilla essence/ cardamon powder

1/4 cup milk

For the custard filling

2 cups milk

4 tblsp cornstarch

4 tblsp sugar

1/2 cup cream

METHOD

Beat the eggs ,and mix in the rest of the

ingredients without any lumps.

Pour half of the batter into a greased tray and

bake in a preheated 175C oven for 20 minutes.

Remove from oven .

Spread the prepared custard , and pour the

remaining semolina batter.

Return the tray back to the oven,and bake for

another 20 minutes .

Remove from oven and pour sugar syrup on

the cake , after loosening the sides.

It’s best if served warm !

You could add sliced almonds / nuts on the cake

before baking .

Method for custard

Mix all the ingredients in thick bottomed pan.

Cook till thick . Cool and use.

For the syrup

3/4 cup sugar +1/8 cup of water heated till

sugar dissolves . Add cardamon powder or rose

essence

CHOCOLATE LOVE CAKE


Love cake is a famous cake of Srilanka. This is a

cake made with semolina and powdered

cashewnuts.

To get a good texture,you have to roast rawa,

mix butter and allow to sit for minimum 2-3

hours or overnight.

Now the recipe today is my innovate by

including cocoa powder and it was too

delicious !

This cake can be stored for some time, and the

older it gets, the tastier it becomes.

This recipe is the basic love cake recipe ,the

only difference I made was the addition of

cocoa powder. So go ahead and try with and

without cocoa powder and enjoy both tastes.

My kids like the chocolate love cake more than

the basic one !šŸ˜€

To the recipe now ….

INGREDIENTS

125 gm butter

100 gm semolina

5 eggs

200 gm sugar

3 egg whites

100 gm cashewnuts

75 gm pumpkin preserve ( optional)

1/4 tsp. Lemon peel

2 tsp golden syrup or treacle

1 tsp vanilla essence

1/4 tsp almond essence

1/4 tsp grated nutmeg

1/2 tsp. mixed spice powder

1/2 wine glass brandy

3 tsp honey

1 tsp rose essence

1 heaped tblsp cocoa powder

a pinch of salt ( if using unsalted butter)

METHOD

First roast the semolina till it is lightly hot.

Switch off the flame and add butter. Mix well

and allow to rest overnight or 2-3 hours .

Cream the whole eggs sugar, and add the rest

of the ingredients except the whites of egg.

Mix in the rested semolina and butter.

Beat the egg whites stiff and fold into the

semolina mixture.

Line a baking tray with two parchment papers

or a brown paper/ newspaper at the bottom.

Then line with parchment paper ( to avoid

burning at the bottom).

Bake in a 170 C oven for 40-45 minutes or till

done.