Monday, January 28, 2008

Aseeda (Yemeni Flour Pudding)


1 kg plain flour
1/2 kg palm sugar
2 cups granulated sugar
1 coconut (grated for coconut milk)
10 cloves
10 cardamoms
8 inches cinnamon
6 tablespoon ghee
shallots - peeled, sliced and fried with some ghee for garnishing


Dry fry the flour for 10 minutes, then set it aside to cool.
Mix all ingredients, except ghee and fried shallots, until you get thin batter.
Make sure there are no lumps. Pour batter into a non-stick pan.
Boil the mixture on medium heat and stir continuously until it begins to thicken.
Then quickly add ghee. Cook till the batter does not stick to the side of the pan.
Pour into a serving dish and sprinkle fried shallots.

The ghee used for frying the shallots could be poured on the cooked aseeda before serving.