Umm Ali (Om Ali, Omali, or Oumm Ali)

An Egyptian dessert.

Step 1:
5 cup Milk
1 cup Cream (full or heavy so it can be whipped)
¾ cup Sugar (1 cup, if you like more sweet)
¼ Teaspoon Cinnamon powder (or ½ Teaspoon Cardamom powder)
1 cup Khoya / Khoa (Optional)

  • Pour all the ingredients in a pan with heavy base. Mix them and bring it to the boil, then lower the flame / temperature and simmer on low-medium heat to thicken the liquid.

Step 2:
1-1.5 cup cream

  • Beat to soft peaks.

Step 3:
6-8 Croissant (depending upon the size, if croissants are soft, bake them in oven for 5-7 minutes at 180 degree or until they are crispy)
1/2 – 1 cup Almonds / Hazelnuts (Crushed / Chopped)
1/2 – 1 cup Pistachio (Crushed / Chopped)
1/2 – 1 cup Pecans / Walnuts (Crushed / Chopped)
1/2 – 1 cup Raisins (Crushed / Chopped)
2-3 Tablespoon Crushed Coconut
1 Tablespoon caster sugar
1-2 pinch Salt (optional)
A suitable baking tray

  • Mix all the nuts and Raisins
  • Cut the croissant to half and open them to spread (or break into pieces) and place them in the tray in a way that they cover the tray.
  • Sprinkle 1 pinch salt on them. Afterward sprinkle 1 tablespoon crushed coconut on it and then sprinkle the mixture of nuts.
  • Pour the liquid on Croissants and soak them. Afterward make two more layers of Croissants and nut mixture and soak them also.
  • On the top of last layer, spread the whipped cream. Afterward, spread the caster sugar on it and bake on 190 for 10-15 minutes.
  • When the surface turns golden brown, take it out and spread remaining nuts on it and server warm.

An interesting Video :

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Chocolate Éclairs

Step I
1/2 cup Water
1/4 cup Butter, cut into cubes
1 pinch Salt

  • Combine all ingredients in a sauce pan and bring to boil.
  • When the liquid starts boiling, remove it from the heat.

STEP II
1/2 cup Flour – sifted

  • Add all the flour into liquid in one batch.
  • Move and mix with a spoon until a smooth ball is formed.
  • Let it cool for 5 minutes.

Step III
3 Eggs

  • Add eggs into the ball one after another (add 1 egg at one time) and whisk. Keep whisking until the mixture is smooth and glossy.

STEP IV

  • Fill the mixture into a piping bag or use a spoon to put the mixture on a greased (or with a baking paper) baking tray in a round shape.
  • The recommended size is 4 inch diameter and 1.5 inch height of each éclair.
  • Bake at 200C for 25 to 30 minutes until they raised properly.

STEP V
1 – 2 cups Whipped Cream

  • Take out of the oven.
  • Slice from the center or little bit high and scoop out the dough from the center and let it cool.
  • Fill the empty dough area with whipped cream and place the second half on the top of it.

STEP VI
100 ml Chocolate – melted
Few drop – Oil

  • Mix the oil into melted chocolate.
  • Drizzle the melted chocolate over the éclairs.
  • Refrigerate for 30 minutes.

 

 

Fruit & Cream Trifle

Step I
4 bananas – Ripe – Slices
2 Apples – Small Cubes

  • Spread the fruit in a bowl or deep dish.

Step II
1 packet Jelly (any flavor)
1 1/2 cup Warm Water

  • Mix Jelly in water till the jelly is completely dissolved.
  • Pour the Jelly over fruits and mix it slightly.
  • Refrigerate it at least 15 minutes or until it is set.

Step III
2 cup Candi Biscuits (Any crunchy sweet biscuits) – crushed

  • Crush the biscuit to bring them in powder form.
  • Spread the powder on the top of chilled fruit jelly mixture.

Step IV
2 cup Whipped Cream
Pour the whipped cream in a piping bag with a decoration tip. Make a design of your choice to cover the whole mixture.

Step V
1/2 cup condensed milk

  • Drizzle the condensed milk on top of cream.
  • Refrigerate it for 1 hour.
  • Serve chilled.

 

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