I have my own business,i spend approx an hour and half a day preparing my meal.so i love easy pizzy recipes.i love traditional cooking but u have to go wit the times....
Joined 9 years ago
½ cup taste wheat or semolina. I used semolina½ cup butter and I added an extra tlbspoon1 to 2 tablespoon ghee (Clarified butter) 3 cups of processed dhodi 1 tin eveporated ( ideal) milk 380g3 egg yolks1 teaspoon Elachi (cardomom) powdera little green coloring so it has a lovely light green effect 1 tin nestle cream1 tin condense milk (390 g) braise semolina in ghee (Clarified butter) and butter for 5 to 8 minutes on low heat in a thick based pot. preferable non stock. than add dhodi allow to braise also for about 5 to 8 minutes stir regular intervals. add egg eveporated milk Elachi (cardomom) and colouring. Allow to cook for 15 minutes on low heat avoid scorching stir in between. it will get thick as it cooks.lastly add cream and condense milk mix well. add extra to taste if you wish it to be sweeter. continue to cook and stir. till ghee (Clarified butter) rises up. ready to serve dish out sprinkle with pistachios and drizzle cream. enjoy. ❤️😋remember me in your duasI was hunting for a dhodi recipe and jazakallah to aunty Khadija Mohamed for forwarding this recipe. Allah bless her too
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it's the season for dhodi (calabash) gourd.
I gave it a try to make dhodi halwa after yearsssss.
hubby was liss for it