I was wondering if I could entice you with this recipe for juicy mejdool dates, slowly melted in ghee until thick and syrupy. I toss in some brown rice crispies, dried coconut and a bunch of chopped almonds resulting in a slightly gooey, moist, ghee-ey, crunchy and not overly sweet treat.
My date bars will hit every level of any sweet craving you may have and guess what? It’s not too bad for you. With no refined sugars or flours and made with just a few natural ingredients you will be laughing your way into Valentines day!
Whilst perusing the grocery store aisles lately, I’m sure you’ve been inundated with rows upon rows of gleaming chocolate wrappers hiding there treasures within, and begging to be slipped into your cart to be devoured shamelessly later. Continue reading
Gulgullas stuffed with cherries and chocolate
Summer is zooming by and I’m struggling to hold onto it’s tail strings. Ramadan is almost over and a single Ramadan celebratory food post has not appeared on Fortheloveofghee. A friend suggested a Ramadan post at the beginning of the month, which I was all for… well… in my head anyway!
So with out further ado and less than a week before Eid, heres a recipe you can indulge on in the next few days. My recipe for gulgoolas, a fried sweet fritter, is eaten at the beginning of the meal after breaking fast with a glass of milk and fresh dates.
Gulgoolas are usually made sans the Cherries and Dark Chocolate, but I just couldn’t help myself…what?? with all the fresh cherries practically being thrown at me at the grocery store and my kids eternal craving for chocolate… I just had to succumb to what the season was offering… Continue reading
A couple of days ago in lieu of Bakri Eid, I decided to try my hand at making Jilebis, a very delicate and syrupy Indian dessert best eaten hot. That is, if you’re lucky to be around someone making it fresh – which is pretty rare these days. So I did make them, and the jilebis came out perfect – like my grandmother made, if I may add. They were tender crisp and ‘glassy’ from being drenched in a perfect syrup. Luckily the syrup did not crystalize or it would have resulted in a dull opaque looking Jilebi.
I was ecstatic when I took the first bite. Perfect crunch was followed by the oozing of the unctuous sugary liquid. I felt so proud and immediately snapped a couple of shots of my masterpiece and texted them to my family in Zimbabwe. I basked in the glory of the numerous ‘Oohs’ and ‘Aaahs’ I received from them. So with great comfort I share this recipe with you.