Permanent link to archive for 10/3/06. Friday, March 10, 2006
Old Stomping Grounds

On the invitation of Hare Krishna Temple President Aniruddha Dasa, I'm in Albert Park, Melbourne for a week. I'll be participating in the downtown Moomba parade this coming Monday, and a lavish festival at the Temple next Wednesday celebrating, on the full moon day (purnima means full moon in Sanskrit) the ancient observance Sri Gaura Purnima, with fasting, feasting and chanting.

The Commonwealth Games start here next week, on that very day of the temple festival, but I won't be paying them too much attention.

festival poster:

So it's a bit of a holiday for me, no cooking, no teaching, just catching up with old friends and enjoying the wonderful spiritual and cultural facilities in Australia's nicest Hare Krishna Temple. I'll keep you posted.

Posted by Kurma on 10/3/06; 4:51:15 PM from the Travel dept.

Discuss Comment [0]
Old Stomping Grounds


N. from New York city asks: "Do you have a recipe for Lebanese Milk Pudding? I have searched high and low for it and cannot find one."

My reply: "Hello! I don't have the Lebanese version, but here's one from Syria."


Fragrant Syrian Milk Pudding (Muhallabeya)

Every Middle Eastern community has its own traditional flavourings and presentation for the ubiquitous Middle Eastern rice flour pudding known as muhallabeya, some flavouring it with orange blossom water, or rose water, and sprinkling it with chopped almonds or pistachios. The Turkish version uses vanilla or lemon zest, whereas the Iranians prefer cardamom. Serves 6.

scant 1 cup rice flour
1.2 litres cold milk
½ cup sugar
1-2 tablespoons pure distilled rosewater
1-2 tablespoons chopped pistachio nuts

Whisk the rice flour with a cup of the cold milk, adding it gradually and mixing thoroughly to avoid lumps.

Bring to the boil the rest of the milk in your heaviest pan.

Whisk in the rice flour and milk mixture, stirring vigorously. Cook on very low heat, stirring continuously for 10 to 15 minutes, or until the mixture thickens. Whisk in the sugar until dissolved then remove the saucepan from the heat and pour in the rosewater.

Whisk the whole mixture until creamy smooth, and chill.

Serve: transfer the pudding to a large serving bowl, or individual ones, and sprinkle with the chopped pistachio nuts. Serve as an accompaniment to fruit compote.

Posted by Kurma on 10/3/06; 4:08:36 PM from the Travel dept.

Discuss Comment [0]

March 2006
Feb   Apr

[ Print This Page ]