I am recovering – it’s been 20 days since I first started manifesting these symptoms of typhoid fever and I think they’ve gone by now. I am still battling the super strong anitbiotics, but all to get the typhoid bacteria OUT of my system for good. Strong enough to participate in the discussion “Menu for Eid ul Fitr”. It will be small, it’s just 4 of us home in Trinidad, and I am only here because I was sick and needed people to take care of me (don’t worry, I didn’t infect anyone and Public Health knows all about me – after all, T&T hasn’t had typhoid for over 20 years – I think my doctor was quite excited!). Anyway, in honour of the occasion and my recuperation, here’s a suitably Ramadhan and Eid related post!
I am posting My Mother’s Barfi recipe, which is the best milk barfi ever. Granted, I can’t eat too much of it with my sinus allergies, but it’s far better than others – it’s not dry and hard, nor is it too crumbly. The sweetness is just right with a tinge of ginger. This is a traditional Indo-Trini sweet – I am not sure whether and in what form it exists in the India the ancestors came from 160 years ago, but it’s very common here in T&T.
500 gm full cream powdered milk (Lilandra couldn’t find full cream powdered milk on the East Coast of the US, but please try – non-fat is not quite the same)
1 6 oz (170 gm) tin Nestle’s cream (Non British Empire people who don’t what Nestle’s cream is, Lilandra has successfully used heavy whipping cream in the US)
10 oz granulated white sugar
1 tsp finely minced ginger
1 pinch each of ground elaichi (cardamom), cinnamon and clove
1/3 cup water
candy sprinkles to your liking
Mix milk powder and cream just enough to combine. Let stand for 10 minutes. Rub the cream into the milk powder until it is the consistency of fine breadcrumbs.
In a big heavy pot, bring sugar, ginger and water to a boil. Add the spices.
Add the milk mixture to the pot and stir. Keep stirring until the mixture comes together in one clump and leaves the side of the pot as you turn. (This may be a little hard on the arms at this point, but it is important for it not to be too soft and crumbly.
Spread mixture into a greased cookie sheet and smooth the top. Add sprinkles.
Cut into squares before it is completely cool.
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