- 10-12 Dates -pitted and chopped
- 6-8 Almonds - soaked and peeled
- ¼ Cup Hot Milk
- 1 ¾ Cup Cold Milk
- Soak the almonds and dates in the hot milk.
- Grind the almonds, dates and the milk to a puree. Make sure it's not coarse.
- In a blender, put the cold milk and date-almond puree and whisk till you have a smooth consistency.
*Source
Mkate wa Sinia (Rice Bread/Cake)
A favorite Ramadhan special, mkate wa sinia is a staple this season. With guidance and supervision, kids can join in on the fun of making this tasty delicacy.Ingredients- 2 cups rice soaked for a night
- 1 tbsp yeast
- Cardamon 1/2teaspon
- 2 cups coconut milk
- 1/4 cup sugar (you can add more or less to suit your taste)
*Source
Method- Drain the rice and place the rice in a blender along with all the remaining ingredients.
- Blend well into a smooth batter, and pour in a medium bowl. Cover and place the mixture in a warm place to rise.
- Once risen, mix the mixture well with a wooden spoon.Take your oven dish, add the mixture into the oven-dish and a tablespoon of butter/margarine and place the dish on a low to medium heat.
- Let the mixture cook on top of a medium low heat stove for about 10-15 minutes or until you see the mixture is coming together and cooking well.Make sure the heat is not high or else the cake will burn.
- After 15 minutes, place the cake in the oven to finish cooking.Bake at 200c for 25-30 minutes till golden-brown.
- Once the mkate is ready, remove from the oven and cover it until it cools down.
- Once cooled, remove from the oven-dish and cut into pieces.Serve with tea.
Muhallabia (Milk Pudding)
A favorite Ramadhan Dessert, Muhallabia, is a delectable after-meal treat. It's simple to make and your children will enjoy helping you make this classic.Ingredients- 2 cups milk
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoons orange blossom water (or 1/2 tsp rose water)
- Toppings: nuts/dried fruit
- Pour 2 cups of cold milk in a saucepan. Add 3 tablespoons of sugar and 2 tablespoons of cornstarch.
- Mix with a wooden spoon until all the lumps are dissolved.
- Set your stove to medium heat, and bring the milk to a boiling point while stirring constantly. You will notice that the milk mixture gets thicker as it gets hotter.
- When the milk mixture reaches a boiling point, add 1 tablespoon of orange blossom water. You can also substitute it with a ½ teaspoon of rose water.
- Continue cooking the mixture for another 2-3 minutes.
- Pour the milk mixture in canisters, bowls, or even tall classes. Let the pudding sit on the counter until it reaches room temperature, then place it in the fridge for a few hours before serving.
- Top with nuts/dried fruit
*Source
Katlesi (Stuffed potato cutlets)
It's not Ramadan if Katlesi isn't on the table. These tasty, stuffed potato cutlets are a delight to makeIngredients- Pre-boiled, mashed potatoes
- Pre cooked, seasoned mince meat
- 2 Chopped onions one diced garlic, coriander
- Mix the onions, garlic, coriander and mashed potatoes in a bowl.
- Take 1 1/2 tablespoons of the mashed potato and form a disk shape. Cup your hand slightly. and shape the potato mix by gently pressing it into your cupped hand.
- Grab a tablespoon of the meat mixture and add it to the mashed potato.
- Bring the sides of the potato together and form a ball. Press gently to flatten it ever so slightly.
- In a bowl add two eggs and 1 tsp salt, whisk well.
- Dip the shaped potato patties into the egg then shallow fry for 2 min each side