在斋月的圣月期间，全球的穆斯林每天都要斋戒一段时间。它’是精神启蒙和净化的时候。随着月份的临近， Eid commence. Like many holidays, food plays an important role in this festivity. Coming from a family that is mixed with Christians, Hindus, and Muslims, I was always exposed to the various culinary traditions of each faith.
我记得我的阿姨比比吃了一种美味甜滑的布丁’s house, known as sirnee. It resembles what Guyanese Hindus know as parsad, 但是在技术和成分上略有不同。从本质上讲，parsad和sirnee都是其他文化所称的 halwa. The term halwa, is used broadly to describe different types of semi-solid reductions based from either flour, nuts, or grains. Some varieties are smooth and soupy; others, firm and dense. I would say sirnee is somewhere in between being firm and semi-soft.
今天’的博客文章非常特别，因为我的朋友Rosh正在分享她的母亲’制作长笛的方式，以及对这道菜年轻时的记忆。我遇见了 罗什 on Instagram. She messaged me one day and we began chatting. I discovered that she is a paper florist and pastry chef! I was amazed at how pretty her creations were and instantly became a fan. We randomly started chatting about food one day and I also learned that she is a practicing Muslim. I immediately and shamelessly asked her for a sirnee recipe.
I have been testing sirnee recipes since last year and I just couldn’t get it right. 罗什 told me her mother was a master at it and that she would measure out the ingredients so I could test it. I tried the recipe over the weekend, and um, it was ah-mazing! Finding the balance between liquid and dry ingredients for this sweet is critical. Too much liquid and it ends up gooey and sticky; too little and it’s crumbly and stiff. 罗什’s recipe was spot on. It was velvety smooth and perfectly sweetened! She does add eggs to her recipe and those of you who have followed the blog over the years know how funny I am about things tasting“eggy,”so I was hesitant when I saw that the recipe contained eggs. Let me tell you, the sirnee turned out so fluffy and rich with no eggy aftertaste. Thank you 罗什 for a fantastic recipe, I know anyone who tries it will love it as much as I did!
Q&A with 罗什
The taste reminds me of edible cookie dough, but with a little more character. It tastes like a story of some kind–a buttery setting, nutty and sweet interludes. But at a snail’s pace, it melts on the tongue. The texture offers a heightened level of appreciation with its smooth consistency, crunchy walnuts, and chewy raisins and cherries.
It doesn’t just stop at Ramadan and Eid for us！我们将其用于非宗教的传统聚会，婚礼和生日庆祝活动。 看到sirnee在甜点台上首次亮相后，见证每个人振作起来总是很高兴！
3. What is the process like to make this sweet dish?
We begin by melting the butter. After inserting spices of cloves, cardamom, and cinnamon, a certain flavor and fragrance is induced when placed over heat. Once the butter melts, we add flour to form a roux. Then cue the elbow-grease, it’s time for stirring! After which a sweetened egg-milk mixture is added to the roux—along with nuts, cherries, and raisins. And with that, you’ve made a sophisticated yet simple dish!
Absolutely! My favorite would be Eid mornings! My grandmother, mother, and sister would rise as early as 5:30am to prepare fresh treat bags for our friends and relatives. It was full-fledged factory style! Grandma laid out all the sweets and Mum would scoop the sirnee into a bag. The bag was always clear, chosen with intention, so that our friends and relatives could appreciate a window into our labor of love. My sister would then tie the bags and I would place them in a cute box with a personalized, handwritten “Eid Mubarak!” message. Dad would come downstairs sometime after we started and would liven the mood even further by playing his favorite Qawwali songs. It was always his tradition to greet us all with little gifts. I specifically remember a moment where he became emotional because he was so proud of us, all having endured an entire month of fasting. These moments of love, stored in a single bite of sirnee.
My mother. After many trials, many errors, and many years of consistent attempts, she created her one, perfect recipe. I am honored to have that passed down to me. It serves not only as a tradition in our household, but also as a source of inspiration for other treats.
6. 您知道长笛有什么不同的技术/成分吗？如果可以，您可以分享什么’s different?
I do know that where some may use evaporated milk, others may also add ingredients like condensed milk and water to their sirnee. But do remember, everyone’s sirnee will always be different in some way—this is what makes it so special.
a. Prep thoroughly beforehand and keep everything in arm’s reach beside you when you’re at the stove – including the dish you’re going to transfer it to when it’s done. You do not want to be scrambling for ingredients once you’re stationed at the stove because: 1. The main task in the entire process is stirring and 2. You need to keep an eye on what you’re doing. The sirnee can burn and you will have to start all over again!
Sirnee: Trinidad vs. Guyana
The term sirnee 在特立尼达和圭亚那提到的是两种不同的事物，所以为了消除任何困惑，我从 Taste of Trini to help provide some clarification (check out her Youtube channel by the way, mouthwatering!). Reshmi attended a Muslim primary school in Trinidad so I knew she’d be the perfect person to ask! In Trinidad, Muslims use the term sirnee 大致描述礼拜仪式结束后提供的小吃/甜点或食物。圭亚那穆斯林知道 sirnee as a single dish, as in the recipe in this post. Trinidadian Muslims make something similar to Guyanese sirnee, but it is called rice halwa. Rice halwa is made with rice flour and a liquid component along with cherries and raisins. It is cooked down then formed into little balls and sometimes served in a dosti roti.