Comments on: Trini Halwah Recipe

By: Belated Eid Mubarak — Lifespan of a Chennette

Belated Eid Mubarak — Lifespan of a Chennette — Thu, 12 Aug 2010 18:18:37 +0000

[...] 2 – Halwah (with rice flour); Basboosa (semolina and [...]

By: It’s ‘Id ul Fitr! — Lifespan of a Chennette

It’s ‘Id ul Fitr! — Lifespan of a Chennette — Fri, 16 Oct 2009 04:12:47 +0000

[...] no cream and no desire to be creative and experimental with such a core sweet. So tonight we made halwa – 1.5 lbs of semolina halwa! All this while fending off 2 little ones and with the varying [...]

By: Lily’s Blog, Dragon Absconded! » The Low-Key ‘Id Menu

Lily’s Blog, Dragon Absconded! » The Low-Key ‘Id Menu — Fri, 18 Sep 2009 18:50:13 +0000

[...] help mom make “traditional” sweets (eg barfi, gulab jamoon, kurma, rasgullah, laddoo, halwah etc) this year. Initially our plan was one traditional, one fried thing, one other sweet and one [...]

By: Chennette

Chennette — Fri, 14 Aug 2009 22:32:03 +0000

Hi Anita – are you from Guyana? because I know there will be differences as to the names and actual dishes between Guyana and T&T. Halwa, as far as I know it in Trinidad, usually would not have geera or be particularly spicy (although I have had other halwas from Indians or Pakistanis, made from carrots or other ingredients that do indeed taste spicier). I recall my landlady referring to the Halwah might have mentioned different flavours – so maybe it is different in Guyana.
It is different colours depending on the flour/base used (wheat flour, rice flour, cream of wheat etc) and how particular cooks might brown it. The picture at the top is a bit pink because Mom added maraschino cherries with some of the liquid that coloured it. I don’t know that Trinis would add any red drink to it though…interesting.

I see kurma being labeled as methai/mittai here in Guyana – didn’t realise it was the usual term for the sweets.Thanks for visiting.

By: Anita

Anita — Fri, 14 Aug 2009 19:56:12 +0000

Oh, just remembered that Muslims in Guyana, in most instances, add a red soft drink to their Sirnee recipe which gives it a pinkish colour and added falvour.

By: Anita

Anita — Fri, 14 Aug 2009 19:51:08 +0000

I have not had Halwa in years but i remember that it looked sort of on the yellow side and was a bit spicy yet sweet and creamy (i’m not to sure, but i think a bit of geera was added). I always thought that Sirnee (recipe above) was different from Halwa ( which is sweet but spicy) Another thing is that Hindus in TnT and in Guyana do not refer to sweets as Sirnee but as Methai.

By: Trini Kurma, Musings and Recipe — Lifespan of a Chennette

Trini Kurma, Musings and Recipe — Lifespan of a Chennette — Fri, 15 May 2009 00:07:28 +0000

[...] defined, you wouldn’t ever get thin kurma from a Muslim household! Muslims served sawine, halwa, maleeda and fat kurma. I used to wait to go to Hindu weddings to get karhi (the dhal with [...]

By: Coming this Eid ul Fitr…One Sweet to Rule Them All — Lifespan of a Chennette

Mon, 29 Sep 2008 15:39:51 +0000

[...] shall it be? Gulab Jamoon, Sawine, Barfi, Nankathai, Halwa, Maleeda…cake and cookies…ice cream…currants rolls, sweetbread, basboosa, [...]

By: umar

umar — Thu, 18 Sep 2008 22:17:08 +0000

Shukran. Real good info. So when is the restaurant gonna open up? Or allyuh already does cater from home?

By: trinimom

trinimom — Tue, 16 Sep 2008 00:31:55 +0000

The Syrians who were Muslims settled mainly in St James, Woodbrook or San Juan , my father chose in San Juan and this was many moons ago….

Butter fat /cream is not a Syrian original dish but over the years it has become one.
Yes I grew up with eggs and onions and potatoes and another tasty addition is the thinly sliced strips of cooked beef.

Falafel is made from scratch in our home at home.. check chennette for a recipe.

I do not like foul or fava beans that is why I never made it at my home but I grew up with it. It is made just like the black beans and red beans but it was always made when I was growing up as it was my father’s breakfast dish.

My Indian mother learnt how to cook the syrian dishes from my father’s first cousin who was an excellent cook and baker and many people use to line up on Abercromby street to buy her pita bread and shanklesh and laban etc… about 50 odd years ago