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Comments

  1. Ronica says

    感谢您的发表。我想尝试一下,但是想省略鸡蛋。您是否认为没有它会很好。在不弄湿的情况下我可以使用多少苏打水。
    Thanks

    • R. Aziz says

      肯定会很好。我的家人从来没有用鸡蛋做过,而且总是很完美:)

    • Shafe Balgobin says

      我们一家人从来没有使用过鸡蛋,它的味道很完美,从未听说过爵士食谱中的鸡蛋。

    • Alica says

      Hi Ronica,
      是的,您完全可以不用鸡蛋。我的表弟’婆婆不用鸡蛋就可以吃,我们非常喜欢!

  2. Shanta says

    看起来很棒。.一个朋友在很多年前向我展示了如何去掉鸡蛋。.我肯定会用鸡蛋尝试一下,看看结果如何。

  3. Shantie A says

    Hi Alicia,
    Thank you and your friend 罗什 for this great Sirnee recipe. I have one question though, so instead of using whole Cloves&肉桂,我可以用粉末代替吗?如果是的话,精确的测量值是多少?
    您的回复将不胜感激…….Thanks!
    Shantie A.

  4. Gajanand says

    在印度中部,Sirnee与我们所说的一样。 Sheera是另一个名字。我喜欢香料的组合,我们通常只使用豆蔻。我们不’不要用鸡蛋做普拉萨德。

  5. Cynthia says

    Thanks for this post Alcia and thanks to 罗什 for sharing her family’s recipe. Someone asked about not using the eggs, and you said that it can be made without the eggs (as you and I know), but tell me this–is there a discernible variance in texture or mouthfeel of the sirnee with the eggs than without? Definitely want to make it this year for Eid. Thanks!

    • Alica says

      Hi Cynthia!
      I would have to say yes, adding eggs makes the texture velvety in your mouth. It gives it a very rich taste. I was able to recognize that only after the sirnee was cool. The“mouthfeel”with the eggs is biggest difference with sirnee and parsad. Would love to catch up soon!

      • Cynthia says

        感谢您的及时,详细的答复Alicia!真的很感激。

        是的,我也是,让’很快就会赶上。喜欢该网站的新外观。一会再聊!拥抱

  6. Yasmin says

    I tried it today for the first time. I’m Muslim but don’t eat sweets so I don’t make anything sweet. However mine came out a bit not dry but not as soft as my mom’s. Could it be because it needed some more milk?

    • Alica says

      如果末尾干燥太多,它可能会变干。下次再加一点牛奶,可能会有帮助! --

  7. Vaideeka says

    I made this for my family a few minutes ago and got some good compliments, thanks 罗什 and Alicia! For me personally though, I was always used to sirnee having a bit of a grainy texture along with a little spice from ginger and a bit of a bubbly/fluffy consistency..I would assume the grainy texture comes from using cream of wheat, little bit of spice from adding fresh ginger and obviously a little orange/cream soda for the bubbly fluff and extra flavor? I halved this recipe and it was perfect measurement wise. The nuts definitely added a nice crunch to go with the smooth texture. I liked it and my family liked it, we Will most definitely be making this recipe again and I will try it with a little cream of wheat, cream/orange soda and fresh ginger and let you know if I got the texture and flavor I was looking for. Thanks so much again!

  8. katrine says

    im enjoying your blog so much ..I spent two days reading actually alllll your recipe. will dif be trying out some. I never liked following recipe online because it never comes out good…I rather see how people make it first and then try it out, but you wrote everything so simple and in detailed here. thank you!