I wonder if this happens to anybody else: I start to pray Taraweeh, and I think to myself “Ok, this is going to take a while…try not to loose your concentration, because you only get to do this one month out of the year…but 20 rakaats is a lot…do I have enough cold water here…etc.” So basically, this sounds like a really bad lament regarding oh-my-God-taraweeh-is-so-long-how-will-I-survive?! And then I get to the last four rakaats, and I feel like “Oh no, only 4 left…only 2 left…oh, I am already done! Did I pray too fast?!” Hmmmmm, maybe I should not have admitted to the badness of my initial thoughts…but, oh well, what’s a blog without a little bit of painful honesty? 😕
Onwards…I made a pink dessert for Iftar today. Mom asked for it, saying “There is something really simple you didn’t make in a longggg time…make it today…” So then she made me guess what this simple thing could be, because Allah knows I tend to make simple things quite often…I guessed, “crepes?” She said “No.” I guessed “Black Forest Cake (knowing this fulfills her definition of simple!).” She said, “No!” I guessed “Apple Pie?” Again, “No!!! Silly girl! You didn’t make Phirni in forever!” Oh, duh, now this is simple! It’s basically a ground rice pudding, quite identical to Muhallabieh, except that we flavor it with rose water rather than orange blossom water. Recipes ensues, for those who wish to give it a go.
Ground Rice Pudding, aka Phirni, aka Muhallabieh
5 cups boiling milk
1 cup rice flour
1 cup water
2 cups sugar
3/4 tsp. ground cardamom
1 teaspoon rose water
some red food coloring
1/2 cup heavy cream
Boil the milk in the microwave while you combine the rice flour, water, and sugar in a pot, until there are no lumps.
When milk is hot, pour into rice flour mixture, add cardamom, rose water and enough coloring to achieve a desired shade of pink, and keep stirring until mixture thickens.
Remove from heat, and whisk in cold cream thoroughly. Pour into serving bowl, and let chill in refrigerator. Sprinkle with slivered pistachios, almonds, or shredded coconut for garnish.
(Picture is from last Ramadaan, because I simply cannot be bothered, for once in my life, to take a fresh picture…)