Having just been to the dentist, I can’t eat much solid food right now. Everyone in my house has been calling me gaga (aka grandma in Sherpa). I couldn’t even eat the spicy chicken gizzards my sister made today. So, I made Haupia for myself. Haupia is a Hawaiian coconut milk based dessert. It takes 5 minutes to make and tastes amazing. Now that I am eating Haupia with much joy, my husband has been teasing me saying that I am trying to accelerate the process of getting rid of my remaining teeth. While it might be the case, I am willing to sacrifice one or two teeth for Haupia. It is that good!
1 can of coconut milk
1 cup of dry coconut powder (optional)
1 cup of milk
1/2 cup sugar
2/3 cup cornstarch ( you could use 1/2 cup as well)
1. In a large saucepan, heat coconut milk in medium heat. 2. In a separate bowl, add milk, cornstarch, dried coconut, sugar and mix it well. 3. Add the mixture of milk and cornstarch to the coconut milk. Keep stirring while cooking. 4. Cook until you get the consistency of yogurt. 5. Pour the mixture in a rectangular dish. Keep it in the refrigerator for 3 hours. 6. Cut into square pieces and enjoy!
This weekend, the Nepali ladies of Moscow and Pullman celebrated Teej. Teej which means, the third, is celebrated on the third day after the new moon. In Nepal, Teej is celebrated for two days by hindu, particularly by khas women. The first day of Teej is called “dar khane din”. Women celebrate this day by devouring lots of good food, dancing and having a party. On the second day of Teej, married women fast to ensure long life and good health for their husbands, while unmarried women fast in hopes of finding a good husband. During the festival, married women wear red sari and kurtas showing that they are married, while unmarried women wear clothes of many other colors including red. To celebrate Teej, I made Ricotta cheese burfi. Here is a quick and easy recipe. Also, there are a few pictures of the Nepali ladies celebrating Teej in Pullman. Enjoy!
2 lb (907 gram) Ricotta Cheese
14 oz (396 gram) Sweet and Condensed Milk
2 teaspoon cardamom powder
1/4 cup of sugar
1/2 cup of rough ground coconut powder
1 tablespoon butter
1/4 cup of almond shavings to garnish
1. In a large pan, heat ricotta cheese, condensed milk, coconut, cardamom powder and sugar. 2. Heat the mixture until it boils. Once the mixture starts to boil, lower the heat to simmer and cook until the mixture thickens. (Make sure to constantly stir the mixture to minimize burning!) 3. Grease the rectangular glass container with butter. Pour the mixture in the glass container. Let the mixture cool down at room temperature for 10 minutes and then garnish with almond shavings. Place the burfi in the fridge overnight to set up. 4. Cut burfi into small rectangular pieces before serving. 5. Enjoy!
Here are the pictures of beautiful ladies celebrating Teej!