Ingredients:

• 2 cups coconut, fresh or dried
• 14 oz can condensed milk
• 2 teaspoon cardamom, freshly grounded
• 1 tablespoon butter
• 1/4 cup sugar

Directions:

In a sauce pan place the coconut, condensed milk, and the sugar on a medium heat.

Stir constantly, making sure not to burn it for about 10 minutes until mixture thickens.

Mix in the butter and the cardamom powder.

Line a small pound cake pan with a parchment paper and spread the coconut sweets evenly and let it cool.

When cool cut them squares, diamonds or shape them into balls.

Ingredients:

• 1/2 cup oil/butter
• 1/2 cup sugar
• 3 tablespoon millk
• 2 teaspoon baking powder
• 3 eggs
• 2 cups semolina

for the syrupe:

• 1 cup sugar
• 1 cup
• 2 teaspoons orange blossom water

Directions:

Preheat the oven to 350F

Grease baking dish (23cm/9inch square)

Cream butter/oil, milk and sugar in a bowl add the eggs one at the time and mix.
Add the semolina, baking powder and mix until combined.
Turn in to the prepared pan and level the top.
Bake for 30 minutes or until it is golden.
Cut the cake in squares, or diamond shapes.
Pour the cold syrup over the hot cake.
Let it sit to cool and serve.

To make the syrup, in a small pan put the sugar and water.
Bring it to the boil and keep boiling for 5 minutes.
Stir in the orange blossom water.
Let it cool.

Ingredients:

Directions:

Ingredient:

• ½ cup basmati rice
• 3 cups milk
• 1 tablespoon butter
• ½ teaspoon vanilla
• 5 cardamom, crushed
• 1 cinnamon stick
• ¼ cup raisins
• Salt

Directions:

• Wash the rice and place in a large pot, add two cups of water and let it boil slowly.
• When the water evaporates, mash the rice with a spoon, add two cups of milk, cardamom, cinnamon, vanilla, salt and sugar.
• Bring it to the boil and let it simmer until it becomes thick add here the remaining milk and the raisins cook and simmer until the pudding is creamy and thick.
• Let it cool, serve warm or cold

• 7-8 slices bread
• 1/4 cup sugar
• 1/4 cup raisin
• 1 teaspoon cinnamon
• 3 eggs
• 2 1/2 cups milk
• 1 tablespoon custard powder
• 2 table spoon melted butter

Directions:

Ingredients:

Directions:

Note: you can use self-raising flour and leave out the baking powder instead.

For the oil I used here canola oil or you can use sunflower oil.

Ingredients:

• 2 tablespoons custard powder
• 2-3 tablespoons sugar
• 2 cups milk
• 1 15 oz can tropical fruit mix
• 1 banana, sliced

Directions:

• combining custard powder, sugar and two tablespoon milk in a mixing bowl and mix into smooth paste
• Bring the milk into nearly a boil in a saucepan over medium heat.
• Pour over the custard mixture, string well.
• Bring mixture to a full rolling boil stirring constantly.
• Remove from heat.
• Let cool.
• Pour custard into pots, top with fruit mix and serve.

Ingredients:

• 8 cups of water
• 1 lb granulated sugar
• 1 lb light brown sugar
• 1 cup cornstarch
• 1 cup ghee/oil
• 1 teaspoon ground cloves
• 2 teaspoon of ground cardamom
• Pinch saffron powder

Directions:

• Bring the sugar and the water to boil.
• Mix cornstarch, saffron and half of cup water, allow it to dissolve.
• Add the cornstarch to the mixture.
• Cook the mixture over medium heat while stirring.
• As the mixture turns thick, start adding oil. This might take about an hour.
• Continue adding oil when it sticks to the bottom of the pan.
• Keep stirring until the mixture gets separated.
• When it starts to form like a big ball and it leaves the sides of the pan add cardamom and cloves.
• Put the halwad on a baking sheet.
• Let it cool.

Ingredients:

• 1 cup vanilla nonfat yogurt
• 1 banana
• 3 tablespoons pomegranate
• 1 tablespoon honey

Directions:

• Place the yogurt in a cup.
• top with the banana and the pomegranate seeds.
• drizzle with honey.
• SERVE immediately.

• 3-4 sabaayad, sliced
• 4 bananas, peeled, sliced
• 1/4 cup sugar
• 2 tablespoons butter

Directions:

• Melt the butter and the sugar in a skillet over medium heat stir for 3 minutes.(add little water if the sugar is too sweet for your taste)
• Add the bananas and and stir for few minutes to coat with the butter and sugar mixture.
• Distribute banana mixture evenly among sabaayad and
  drizzle more of the sauce over it.

Ingredients:

• 2 ½ cups flour
• ¼ cup water warm
• ¼ cup milk warm
• 2 ½ teaspoons yeast
• ¼ cup sugar
• ½ teaspoon salt
• 1 egg
• 4 tablespoons oil

For the filling

• 1 cup soft dates, pitted and finely chopped
• 3 tablespoon oil/butter or ghee
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg

Directions:

• Place the dates, butter, cardamom and nutmeg in a saucepan, over low heat, and stir occasionally until dates become a paste.
• Remove from the heat, and let it cool.
• In a bowl combine the yeast and the water leave it for 15 minutes.
• Stir in milk, sugar, salt, egg and the oil to the yeast mixture.
• Gradually stir in the flour to combine, kneed the dough to obtain soft dough. Cover and leave it to rise in a warm place.
• Divide the dough in to 2 equal portions and roll one on a lightly floured surface.
• Roll into a square 15×10 inch rectangle, divide into 9 equal squares.
• Spoon each square about 2 teaspoons of the filling in the center, then fold it into triangle.
• Brush the edges with water press with your fingers to seal it. Place on a baking sheet and repeat with the remaining ingredients.
• Preheat the oven 350f bake for 20 to 30 until golden

Ingredients:

• 8 oz mascarpone
• 1 cup cream, whipped
• 1 teaspoon vanilla
• 3 eggs, separated
• 6 tablespoons caster sugar
• 24 lady fingers
• 3 cups of coffee, cooled
• Unsweetened coco powder

Directions:

• In top of a double broiler set over simmering water, whip the yolks, vanilla, and 3 tablespoon of sugar until frothy for 5 minutes, set aside.
• In another bowl whip the egg whites until stiff over the double broiler add the 3 tablespoon of sugar, one at the time beat until thick.
• Fold the egg yolk and the egg white mixture.
• Fold in the mascarpone try not to loose the volume
• Fold the cream into the egg and mascarpone mixture.

• Dip the lady fingers one at the time into the coffee drain off any excess and arrange them in the base of a deep serving dish.
• Spread half of the cream mixture over the biscuits.
• Dip the remaining lady fingers and repeat the layers.
• Chill in the refrigerator for at least 2 hours or over night.
  Before serving, dust top with cocoa powder.

Ingredients:

• 1 cup milk
• 1 cup dry milk powder (Nido)
• 1 cup sugar
• 1 teaspoon cardamom powder

Directions:

• Grease baking pan and set aside.
• Boil the milk in a medium heat.
• Add sugar and lower the heat while stirring.
• Simmer until it thickens then add the milk powder and stir until it comes together and the color changes to caramel color.
• Add cardamom and mix well.
• Put the mixture in a greased baking pan, cut in any desired shape when cooled.

Ingredients:

• 1 cup sugar
• 2 cups of sesame seeds

Directions:

• Grease a baking pan with oil set aside.
• Put the sugar in a pan and cook over a medium heat, stir with a wooden spoon until the mixture becomes thick in about 5 minutes.
• Add the sesame seeds and keep stirring when the mixture start to caramelize in to a golden color, remove from heat, continue to stir until the mixture comes together.
• Spread the sesame mixture in to the pan roll flat.
• When cool cut into desired shape.

Ingredients:

• 1 cup sugar
• 2 cups peanut

Directions:

• Grease a baking pan with oil set aside.
• Put the sugar in a pan and cook over a medium heat, stir with a wooden spoon until the mixture becomes thick in about 5 minutes.
• Add the peanut and keep stirring when the mixture start to caramelize in to a golden color remove from heat, continue to stir until the mixture comes together.
• Spread the peanut mixture in to the pan roll flat.
• When cool cut into squares or in any other shape you like.