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Assalaamu alaikum I love your milk the taste is great and consistent I use your brand of milk all the time moo milk is the best
Sawine Cake
1-2 pks vermicelli
2 tbsp butter
1 cup sugar
2 1/2 cups milk
1 1/2 cups water
1 can condensed milk
2 tbsp raisins
1 piece grated ginger
1/4 tsp cinnamon
1/4 nutmeg
2 tbsp cherries
Instructions
Melt the butter in a large saucepan.
Cook the noodles in the butter until slightly golden.
Pour the whole milk, condensed milk and water.
Bring back to a boil. Add sugar, cinnamon, nutmeg, ginger, cardamom (remove pods after cooking), and bitter almond extract.
Finally add all the fruits.
Simmer for 20 minutes until ¾ of the liquid is absorbed.
Stir regularly during cooking so the milk does not stick to bottom of pan.
Grease a mold and pour the preparation.
Refrigerate for several hours until the cake is firm and you can cut slices.
Always a fan favourite – Sawine! Which toppings do you enjoy most? #TastyTuesday
Ingredients:
4 tablespoons butter
5 cups full-cream milk
3 tablespoons granulated white sugar
4 tablespoons sweetened condensed milk
7 ounces vermicelli
1 cardamom pod
2 cinnamon sticks
3 whole cloves
⅛ cups sliced almonds (optional)
¼ cup maraschino cherries (optional)
¼ cup raisins (optional)
¼ cup pistachio (optional)
Instructions:
1) In a large, dry pan over medium-high heat, add butter. When the butter has melted, break vermicelli into smaller piece and add to pan. Toast until it turns brown; set aside. (Skip if you’re using vermicelli that’s already been toasted)
2) Add 3 cups of full-cream milk, cinnamon, cardamom, cloves, and sugar and bring to a boil.
3) The sawine should become thick as the vermicelli cooks. Add the rest of full-cream milk, condensed milk and raisins. Stir and let cook for 3 minutes then remove aromatics.
4) Add almonds, more raisins, maraschino cherries and pistachio.
Sawine recipe: 4tbsp butter. 1pk vermicelli. 6 cups of water. 2 sticks cinnamon sticks. 6-7 cardamom pods. 6-7 cloves. 2tbsp grated ginger. 1pk moo evaporated milk. 1pk moo condensed milk. Brown sugar. Optional:(Almonds, raisins, cherries.) Method; melt butter and toast vermicelli until brown. Add water, cardamom, cinnamon, cloves, ginger and bring to a boil. Cook on low heat for 10 minutes. Add evaporated milk and condensed milk and almonds etc if using. Simmer for 10 minutes. Serve
Ingredients for swine
1 200g pack of vermicelli
1 teaspoon ghee or margarine/butter
1 teaspoon elychee powder- cardamon/cardamom powder
1/4 teaspoon cinnamon powder
5 whole cloves
1 cinnamon stick
4 cups of boiling water
2 cups moo evaporated milk
1/2 tin of moo condensed milk- about 7 ounces
Additions (optional):
1/4 cup raisins
1/4 cup maraschino cherries
1/4 cup sliced almonds
KURMA
YIELD: 50 pieces (approx.) but can vary depending on the size you cut them
INGREDIENTS:
2 cups all purpose flour
1/2 cup MOO cold evaporated milk (see note below for crunch/crispy kurma)
4 tbsp condensed milk (cold)
4 tbsp margarine
1/2 tsp JGM PRODUCTS ginger powder
1/2 tsp JGM PRODUCTS cinnamon powder
1/4 tsp elychee
1/2 cup granulated sugar
1/4 cup water
Oil for frying
METHOD:
Combine spices and flour in a bowl. Mix well to ensure all ingredients are properly incorporated.
Add margarine. Using your hands, break it up into small pieces and mix well into the flour mixture.
Add the condensed milk, followed by moo evaporated milk. Combine and knead into a smooth, soft dough.
Set aside for approx. 10 minutes.
Roll out dough until flat and roughly 1/4 inch in thickness.
Cut into strips (approx. 1/2 – 1 inch). Use your hands to roll each strip into cylindrical pieces. At this point, the strips should be smooth with no cracks.
Use a knife or pizza cutter and cut dough strips into desired size for your kurma.
Fry until golden brown. Remove from the oil and place in a large bowl.
While the others are frying, add the sugar to the water and bring to a boil.
Sugar mixture should start threading. It should not be too watery nor too thick. This step takes practice. Threading is that point where a thin thread like line is formed when your spoon is lifted out of the sugar mixture (pag).
Add to the cooked kurma and stirring continuously until the sugar crystallizes on the outside of the pieces.