Reezwanah Seedat, a cookbook author, recipe developer and food stylist, shares Eid sweet treats.
*Burfee sojee baklava cups
Soft and light sojee with a hint of rose and cardamom. It was filled in sweetened crispy Phyllo cups topped with coloured almonds. I added a few tablespoons of burfee once the sojee was fully cooked. It is a quick and easy eggless recipe.
For the burfee sojee
1cup Jungle Semolina
Three quarter cup sugar/1 tin condense milk (adjust according to your preference )
half tsp elachi powder
2-3 tbs Klim/Nespray powder
half tsp rose essence
2 cardamom pods
3/4 cup ghee (Riverview)/butter
1 tin Nestle Cream
2 cups milk
About 1 cup water. You may have to add more if necessary.
Add 2 to 3 tbs of actual burfee to the sojee (optional)
Method:
Braise the semolina in the ghee with the cardamom until light (low heat). Add the Klim.
Combine half the tin of Nestle Cream, condensed milk, milk, water, rose and cardamom powder.
Once the semolina has toasted, add in the milk mixture.
Ensure that you stir well to avoid lumps.
Add more water if necessary.
Allow it to cook on low for a few minutes and remove from the heat.
Add 3 to 4 tbs of burfee once it is slightly cooled and mix well (optional).
Add about half a cup of milk when heating up again - if necessary.
Top with the remainder of the Nestle Cream and almonds.
Flavours:
*Pistachio: drop of green colouring and half tsp almond essence.
* Turkish delight: Half a teaspoon of rose essence, a drop of pink colouring, and chopped Turkish delight.
* Adjust the flavours and texture according to your preference.
- Add more water/milk for a softer texture.
- Add more sugar/condense milk to sweeten.
- Add more essence for a stronger flavour.
Top with Nestles Cream, almonds, pistachios and coconut.
For the Phyllo cups: Cut the phyllo in squares and brush each square with butter. Place 4 to 5 squares in each cupcake holder.
*Easy caramel boudoir dessert / “cheats tiramisu”
I usually make this cheats tiramisu in a loaf pan. In the photograph it was layered on a square plate. It comprises layers of sponge finger biscuits, topped with caramel cream, finished off with Nutella Ganache and aero mint.
1 pack sponge finger biscuits
1 full cup caramel treat
1 full cup nestle cream or fresh cream
1 cup strong coffee
Method
Combine the cream and caramel and whisk until smooth. If you use fresh cream, whisk until soft peaks form and then fold in the caramel.
Use a square plate for this.
Dip each sponge finger in the warm coffee and layer 4 to 5 biscuits on your plate.
Spread a generous amount of cream caramel over.
Now dip the next layer of biscuits in coffee and place the layer over the caramel. Continue in this way until you end off with a layer of biscuits.
Decorate as preferred. I used Nutella with a splash of cream.
Refrigerate and enjoy.
*Fluffy Creamy Carrot Sojee
Topped with Nestle Cream and coloured almonds. Served individually with cardamom infused cream pipettes
3 cups finely grated carrots
1 cup semolina
half a tin condense milk
half a tin Nestle Cream
1 cup sugar
2 tsp elachi powder
saffron
half a litre of milk
1 cup ghee
2 tbs coconut
2 tbs ground almonds
Method
Cook the carrots in the ghee until soft, dark and mushy. Add 1 cinnamon stick.
Add the semolina and allow to braise slightly.
Combine the Nestle Cream, condensed milk, sugar, milk and elachi.
Add the milk mixture into the carrot and semolina. Stir continuously to avoid lumps until it starts thickening on medium heat.
Switch the stove off and leave to cook further.
Lastly, add the saffron water, 2 tbs coconut and 2 tbs ground almonds.
Adjust sweetness as preferred.
Add a small amount of milk when heating.
Top with Nestle Cream and coloured almonds.
*Mango kulfi
2 cups fresh cream
1 can condensed milk
2 large mangoes, puréed, around 2 cups
leave a few cubes aside
1 tsp cardamom powder
pinch of saffron
Method
Whip the cream until soft peaks form. Fold in the condensed milk and mango.
Add the saffron and cardamom. Pour into cups or moulds. Place an ice cream stick in once slightly frozen. Allow to freeze overnight.
Unmould and top with pistachios and almonds.
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