Sooji ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!
TOP 5 TIPS TO MAKE SOOJI KA HALWA
Sooji ka halwa is considered the one of the easiest of all Indian & Pakistani desserts. But when I first started cooking, I had no idea how to transform the packet of coarse, ivory-colored flour into the miraculous, tender mass of beads that is Sooji Ka Halwa.
In fact, back then it took me a couple (okay, several) tries to perfect this recipe.
I’ll go on to embarrass myself by pretty much giving away the many ways in which I messed it up:
Embrace stirring. Seriously, you’re going to be stirring constantly.
Thoroughly roast the semolina over low-ish heat until you no longer have to question whether it’s roasted.
This will demand patience. And stirring.
Boil the sugar and water mixture separately instead of throwing it in with the browned semolina. (Those old-school methods had some deep logic steeped into them.)
Do not skimp on the butter or ghee. Not only are they natural fats approved by ancients,
but this recipe’s amount is actually on the lower end. 😇
For traditional texture, use fine, not coarse, semolina.
Though most people associate halwa with the Middle Eastern confectionery, halwa in the South Asian context is essentially the transformation of an ingredient into a dessert.
Halwa can be made with everything from carrots, to nuts, or even dal. Sooji halwa is halwa made from semolina, or flour made from ground Durum Wheat.
2 TYPES OF SOOJI HALWA
Though the basic method for making Sooji ka Halwa is the same, there are two prominent versions of it.
Regular Sooji Halwa: This simple, homemade version is the one I’m sharing. It’s made with all kinds of variations and add-ons such as nuts and raisins. Unlike restaurant halwa, this one is naturally wheat colored and usually served for dessert.
SoojiHalwa for Halwa Puri: This restaurant-style halwa is served for brunch. It’s eaten alongside a spicy Chana Masala and a tangy potato curry with pooris or parathas. In comparison to the homemade version, the restaurant version is:
Roasted for a shorter time, so it doesn’t have the deep, wheat-color.
Usually orange-colored due to food coloring, which is added to the sugar syrup.
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!
¾cupraw cane sugar or turbinado (demerara) sugar, See Note 3
5cardamom pods, slightly cracked open
pinch saffron strands, lightly crushed between your fingers, optional
2tbspslivered almonds, for garnish (optional)
Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.
Note 1: Ghee is the traditional choice, but high-quality butter is great in halwa. To make it vegan, use oil in place of ghee/butter. Note 2: The amount of water will determine the texture. If you want it to be more grainy to be eaten alone, you can use as little as 2 cups of water. If you want softer and thicker halwa like the one used for ‘halwa poori’, use up to 3 cups of water. 2.5 cups is a happy medium. Note 3: Keep in mind the sweetness level will vary depending on the sugar you use. Sweeteners: You can also use plain, granulated sugar or even light brown sugar. If you want it sweeter, you can always add 1-2 tbsp after adding the sugar syrup to the sooji.
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There aren’t many joys that can match up to taking a sizzling, bubbly https://www.teaforturmeric.com/tandoori-chicken-pizza/ out of a blazing hot oven. I’ve taken this particular TANDOORI CHICKEN PIZZA out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.
Pizza naturally induces happiness, and this homemade TANDOORI CHICKEN PIZZA is next-level blissful .and also try our recipe ACHARI CHICKEN
So make it your own. You can use leftover bone-in chicken if you have some. Just shred it and add a bit of tandoori masala. Give it an extra broil at the end if you’d like. Throw in whatever herbs or spices you have on hand for the sauce. For toppings, I usually stick to the trio of red & green bell peppers and red onions. But jalapeños would be nice, maybe pineapple or whatever neglected veggie you find lurking in your fridge. You can also vary the cheese according to your taste. This article shows how to use various cheeses for different results if you’re like me and take your TANDOORI CHICKEN PIZZA really seriously.
Making pizza from scratch may seem daunting, but there are only a few steps to each component, and the result is more than worth it. That said, I’m all for shortcuts. And this recipe is good enough to withstand changes while still maintaining it’s spicy, savory, smoky goodness.
TANDOORI CHICKEN PIZZA
There aren’t many joys that can match up to taking a sizzling, bubbly pizza out of a blazing hot oven. I’ve taken this particular pizza out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.Pizza naturally induces happiness, and this homemade Tandoori Chicken Pizza is next-level blissful.
1 (~300 g) chicken breast, cut into thin, small bite-sized pieces
¼cup (61 g) plain, whole milk yogurt
½tbspfreshly squeezed lemon juice
½tbsp crushed garlic or paste
½tbspcrushed ginger or paste
1tbspneutral oil such as canola or grapeseed
2tspneutral oil such as canola or grapeseed
2tsp sea salt, depending on tandoori masala powder
1tspTandoori masala powder, use less if yours is spicy
For the Crust
½cupsbread flour, or unbleached all-purpose flour
2tbsp olive oil
2tspstandard packet active dry yeast
For the Sauce
794Gcan Italian Whole Peeled San Marzano Tomatoes, (or sub equal amount fresh tomatoes)
1 small green chili pepper, I use Serrano
1medium bay leaf
2tspdried Italian seasoning or basil
1tsp tandoori masala powder
¼tspeach cumin powder, coriander powder, black pepper powder, red chili flakes, and, increase to taste
For the Pizza
prepared tandoori chicken
2cups quality mozzarella cheese or a blend of mozzarella and preferred cheese, or more if desired
Additional toppings such as red bell pepper, green bell pepper, and red onion, sliced
Tandoori Chicken Topping
Marinate the chicken in all of the ingredients for at least 30 minutes, up to overnight.
Preheat your oven broiler to high (mine goes to 550ºF/288ºC) and set the oven rack to the top. Line an oven-safe sheet pan with aluminum foil. If you have skewers, run the chicken pieces through them and place on top of the sheet pan. Otherwise, place the chicken pieces in an even layer.
Broil for 5 minutes, then flip the chicken pieces over and broil for another 4 minutes. You're going for a tandoor-like (but not burnt) finish. Cover and set aside.
Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.).
Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size.
Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out to two 8 to 10-inch pizzas. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.
Blend the tomatoes, onion, and green chili in a food processor until smooth.
Heat olive oil in a pan over medium heat. Add the garlic and sauté it for about 20-30 seconds, until the raw smell subsides and it begins to brown. Add the tomato mixture and stir to combine. Lower the heat and add the rest of the ingredients. Cover and allow to simmer on medium heat, stirring occasionally, until well cooked (~25-30 min). If using fresh tomatoes, you may need to add water to make sure it’s well cooked and to make it the desired consistency. Remove bay leaf.
Steps and assembly
Prepare Chicken. Cover and Set aside. Prepare the Pizza Sauce.
Prepare the pizza dough and set it aside to rise. If using pre-made dough, thaw and roll out.
Preheat your oven to 450°F (230°C) or temperature indicated on Pre-made Pizza Dough. When the dough has risen, follow the instructions to roll it out. Cover it and chop up the vegetable toppings.
Place the pizza bases on 2 sheet pans lined with aluminum foil. Spread the tomato sauce evenly over the pizza. Top with cheese, chicken, and toppings.
Bake for 15 minutes per pizza (See Note), until the crust has baked and the cheese has melted. I like to broil it again for a couple of minutes to further amp up the “tandoor” factor. Serve hot. To maintain the texture of the crust, this pizza is best reheated in an oven instead of a microwave.
To bake them at the same time, place one rack on the very top and one on the lower rack. Put the two baking sheets on both the baking racks. Bake for 15 minutes, but switch the baking sheets halfway through baking so that both pizzas bake evenly. Broil separately on the top rack.
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No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.
WHAT IS ACHARI CHICKEN?
Achari Chicken is a chicken curry made with ingredients used to make achaar, or South Asian pickle. So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavor.
Whole green chili peppers, sometimes stuffed with achari spices.
Yogurt, which gives it a richer, tangy base.
Method of Pakistani Achari Chicken
In terms of method, it cooks like PAKISTANI CHICKEN KARAHI in that the curry is cooked down with an extra dose of tomatoes.
NOTES ON THE INGREDIENTS FOR ACHARI CHICKEN
In addition to foundational curry ingredients, Achari Chicken requires a few extra ingredients. Here are some notes on them:
Fenugreek Seeds (Methi Dana) – Fenugreek seeds are an essential ingredient for Achari Chicken. Though they give a punchy flavor, they can be quite bitter, so feel free to reduce the amount if you find it too strong.
Nigella Seeds (Kalonji) – Nigella Sativa, not to be confused with onion seeds, are another essential ingredient.
I’ve kept them minimal because they can taste quite strong. If you want them more visible throughout the curry, feel free to increase these by another 1/4 teaspoon. (More recipes that use Nigella Seeds: Haleem and Gluten-free Naan.)
Fennel Seeds (Saunf) – The mild, sweeter flavor of fennel seeds helps offset some of the bitter flavors of the fenugreek and nigella.
Chicken pieces: Like Karahi, Achari Chicken is made with a whole chicken that’s cut up into small to medium pieces, also called karahi cut (~18 pieces). I prefer it with bone-in chicken, but I’ve shared how to make this curry using boneless chicken below.
Green Chili Peppers: Large, mild green chili peppers are sometimes stuffed with achari masala (or a blend of achari spices + lemon) and added to Achari Chicken.
To keep things simple, I’ve added a few unstuffed whole chili peppers (such as Serrano or Thai chilis) toward the end of cooking.
Yogurt – Use plain, whole milk (full-fat) yogurt. Yogurt substitutes: I haven’t tried these myself, but coconut milk/cream, dairy-free yogurt, or cashew paste would all work here.
Oil – You can use any neutral oil, and even a bit of mustard oil if you’d like.
Mustard Oil – Mustard oil, a pungent oil made from mustard seeds, is often used to make Achari Chicken. My father-in-law once told me that when he was a child, his mom used mustard oil to make curries. Here in the U.S., it’s banned for consumption due to high levels of erucic acid (Source). Though I haven’t tried it myself yet, if you’re comfortable using it, a small amount would be perfect here.
No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.
1medium to large (~250-270 g) onion, finely chopped
8 garlic cloves, crushed
2lb bone-in cut up, skinless chicken pieces , (preferably cut small – See Note 1)
2tsp kosher salt, divided
3 small (~270-290 g) tomatoes (I use Roma), finely chopped
2 green chili peppers , such as Serrano or Thai chili, chopped or sliced
1tsp coriander powder
1tsp red chili powder, or to taste
¼cup plain, whole milk yogurt (See Note 2), whisked
4 whole green chili peppers, such as Serrano or Thai chili
2tsp freshly squeezed lemon juice, or to taste
2tbsp cilantro, chopped
½tbsp julienned ginger, optional, for garnish
Heat a large, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes color. Add the tomatoes, green chili pepper, coriander powder, red chili powder, turmeric powder, and remaining salt (1 ½ tsp). Continue to sauté until the tomatoes soften (~2-3 min). Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
Lower the heat to a simmer (low-medium), cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
Uncover and raise the heat to high. Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curry.
Lower the heat to low-medium and stir in the whisked yogurt. Add the whole green chili peppers. Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry. Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
Turn off the heat. Add lemon juice and stir to mix. Garnish with cilantro and julienned ginger. Serve hot with naan, roti, paratha, or other bread.
Note 1: Achari Chicken is typically made with smaller, cut up chicken pieces, also called karahi cut. See post for how to use boneless chicken.
Note 2: To prevent yogurt from curdling, try to have it closer to room temperature and continue to stir while adding.
WHAT IS KASHMIRI CHAI (PINK TEA) AND WHAT MAKES IT SPECIAL?
Kashmiris don’t actually call their chai “Kashmiri Chai”. KASHMIRI CHAIThat’s the term used by Pakistanis and Indians to describe the Kashmiri Noon Chai (translated to Salt Tea). As the name suggests, Noon chai is a salty drink, but has gained popularity across Pakistan as a sweet concoction.
Often called Pink Tea, Kashmiri chai is a milk tea characterized by its dusty pink color and garnishing of crushed nuts. It’s brewed with green tea leaves and baking soda, and then mixed with milk to give it a distinct pink color.
To be honest, I felt a bit of imposter syndrome while developing this recipe. Because 1) I’m not Kashmiri and didn’t actually grow up in Pakistan, where it’s a treat often served at winter weddings. And 2) I didn’t want to downplay the art of making an authentic cup of Kashmiri chai. Here’s a Kashmiri Tea Connoisseur’s take on this.
But, I did want to make an easy, fool-proof version that’s doable for the majority of us while honoring Kashmir’s beautiful tea culture. So what started as a quick, expectation-free experiment soon became a possibility. And I found myselfgleefully preparing it every night, timing myself and obsessing over the shade of pink To compare, we tried it at several spots around Houston and noted that this 20-minute version is more pronounced in flavor and aroma without being heavy
Instead of hours over the stove, this easy, one-pot Kashmiri Chai recipe takes less than 20 minutes to make! This is not a traditional Noon Chai recipe, but an accessible version that’s still delicious (and pink)! See notes on how to make it with regular green tea leaves if you can’t find Kashmiri tea leaves.
2tbsp Kashmiri chai leaves, or sub any non-bitter green tea leaves
2star anise (badiyan)
8green cardamom pods
2 whole cloves (loung), optional
1cinnamon stick, optional
⅛tspheaped baking soda
½cuphalf and half (See Note 1)
¼tsp kosher salt – may need less if using sea salt, or to taste
2.5tspsweetener of choice, I've tried cane sugar, brown sugar, and date syrup
For Serving (Optional)
1tbspraw almonds, crushed using mortar and pestle
½tbsp unsalted pistachios, crushed using mortar and pestle
Prepare ice water: Combine room temperature water with 2-3 large ice cubes and set aside.
Heat a medium saucepan over high heat. Add water, Kashmiri chai leaves, star anise, green cardamom pods, cloves and cinnamon (if using) and bring to a boil.
Once it comes to a boil, add the baking soda. It’ll fizz a little. Allow this mixture to boil over high heat for 5-6 minutes. Occasionally, use a ladle to aerate (scoop and pour back) the tea. You’ll notice the froth in the water go from pale green to a deep pink color. If not, add another 1/8 tsp of baking soda. (See Note 2) The water will be greatly reduced, almost evaporated.
Add the prepared ice water (discard any ice cubes). If you’d like, you can aerate several times to deepen the color. Add the milk, half & half, salt, and sweetener. Allow it to a come to a light boil, then immediately turn off the heat. Do not allow it to boil for too long as it'll start to lose some of its pink color. Taste and adjust salt and sweetener.
Strain the tea into cups and add crushed almonds and pistachios, as desired.
Or any combination of half & half + milk. If you prefer it lighter, replace the half & half with milk. Likewise, if you prefer it richer, increase the half & half and decrease the milk. You can also sub half & half with 1 part heavy whipping cream + 1 part milk.: If, after adding more baking soda, it’s still not turning pink, then try using different green tea leaves.
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Eggplants – Select small to medium globe variety eggplants that weigh around 1000 g in total. Here’s a quick guide on choosing eggplants.
Ghee and Oil – I love mixing both to get the fluidity of the oil and taste of ghee.
Spices – Too many spices can clutter the remarkable smoky flavor, so I like to keep them to a minimum. Similar to Sarson Ka Saag, Baingan Bharta doesn’t need many spices.
Green chili pepper – Adding the green chili pepper toward the end keeps its aroma and adds a little extra of heat. Both Thai green chili peppers or Serrano would work, though sometimes Serrano can be too strong and spicy to add at the end
This easy Baingan Bharta (Smoked Eggplant/Aubergine Curry) recipe uses your oven to achieve the smoky flavor of authentic Baingan Bharta. This recipe includes step-by-step pictures and a quick video tutorial. Tested to perfection!
1small green chili pepper (such as Thai or Serrano), sliced or chopped
½tsp juice of freshly squeezed lemon
¼tspgaram masala optional
To Roast the Eggplant in the Oven
Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
To make the Curry
Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.
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Black pepper and crushed red pepper (chili) flakes are the only other spices you’ll need. Feel free to adjust according to your desired heat level.
Ketchup: Though ketchup elevates the flavor, you really won’t be able to taste it in the final product.
BONE-IN CHICKEN THIGHS
Here’s the back-pocket chicken thigh recipe you didn’t know you needed! This recipe requires 30 minutes, one pan, and 5 pantry ingredients if you don’t count good old salt & pepper. Make this with chicken thighs, drumsticks, or any cut of bone-in chicken. Tested to perfection!
2tbspolive oil or neutral oil, such as grapeseed oil
1tsp kosher salt, or 1 ¼ tsp fine sea salt or table salt
1tsp crushed red chili flakes, plus more to taste
¾tspfreshly ground black pepper
Optional (but optimal) marination: Place the chicken in a medium bowl and toss with everything but the ketchup. Cover the bowl and let it marinate at room temperature for up to 2 hours; or in the refrigerator up to 12 hours. If skipping the marinade, start with the next step.
Heat a large, wide pan or Dutch oven with lid over medium heat. Add the marinated chicken and its juices (if you didn’t marinate, add all of the ingredients except the ketchup to the pan). Mix well to combine, then and spread out the chicken pieces into a single layer.
Reduce the heat to low or low-medium to maintain a gentle simmer.
Cover the pan and cook, tossing halfway through, until the chicken is fully cooked, about 25 minutes.
Increase the heat to high. Bring the remaining liquid in the pan to a boil and cook until most of it has evaporated (~5-6 minutes). Stir in the ketchup. Sauté, stirring only as necessary to allow the chicken to lightly sear (~2 min). Once the moisture has completely evaporated, turn off the heat. Serve immediately.
My Turkish Coffee If I could, I would travel to each country in the world and sip on their signature hot drinks. Matcha in Japan, mint tea in Morocco, pink chai in Kashmir. I wouldn’t want to do this in touristy cafés, but with some locals, friends I’ve made perhaps the warmth of their hospitality included.
This reminds me of my friend, Serpil, who taught me so much about hospitality and Turkish culture. We would sip chai at my house and Twinings Earl Grey tea at hers because it reminded her of the tea she loved from back home. She never mentioned Turkish coffee though. I later found out she thought it was too strong.
I learned about Turkish coffee from a cheery Arab lady at the counter of an incense-laden Middle-Eastern grocery store. She was joyous and full of life and I can still picture her casually dancing to ‘3 daqat’, telling me how delicious this coffee is. She insisted I needed an ibrik(also called cezve), the Turkish coffee pot, to make Turkish coffee. But I didn’t want to invest in the pot only to realize I didn’t like it. TURKISH COFFEE
WHY TURKISH COFFEE
m not going to pretend I know much about coffee. I really don’t. In a typical Pakistani household, we have instant coffee granules tucked away in a cabinet for when a coffee craving strikes. That milky instant coffee we make is nothing like a specialty, craft coffee. That’s where Turkish coffee comes in.
The reason I’m drawn to Turkish coffee is that it allows me to drink exceptionally tasty coffee in a familiar way. I don’t need a coffee machine or French press, but I can drink coffee so smooth that it rivals many cafes. There’s something extra special and relaxing about Turkish coffee, and I love that I can make it as easily as I would make chai.
Learn how to make Turkish coffee in 10 minutes! This recipe shares how to make it with an Ibrik (the traditional coffee pot) or using a saucepan stovetop. I’ve also included tips on how to use Turkish coffee in a good old coffee machine!
Use your serving cup to measure out how much water you will need and add the water to the ibrik. If you are using the small Turkish coffee cups, add 1/2 cup extra water for each cup to account for evaporation. If you don’t have a traditional coffee cup, any small and narrow cup will work best to retain the foam.
To the ibrik, add the desired amount of coffee (1 heaped tbsp for traditional style), sugar, and cardamom (if using) to the water and stir well.
Place the ibrik on a small gas stove over medium heat. After about 4-6 minutes (depending on how much liquid you are using) before the coffee begins to simmer, you will notice a foam rising to the top. Use a teaspoon to scoop up and transfer some of the foam into each Turkish Coffee cup. Continue to do this until the coffee doesn’t have much foam left on top.
After the coffee starts to boil, remove from heat and pour slowly into your coffee cups. Try to pour so that the foam in the coffee cup remains undisturbed. Do not stir once you have poured the coffee.
With a saucepan
Use your serving cup to measure out how much water and/or milk you will add to the saucepan. Add a bit extra water to account for evaporation. If you are making traditional style coffee, you will need at least 3 Turkish coffee cups in the saucepan.
Add the water/milk, sugar, cardamom (if using), and the desired amount of coffee to the saucepan. For the traditional style, you will need at 1 heaped tbsp of coffee per Turkish cup. For my everyday version, I use 2-3 tsp of Turkish Coffee for 1 cup of milk/water. Stir well using a spoon or whisk.
Place the saucepan over medium heat and allow it to begin to simmer. This will take about 7 minutes. Remove any foam that has risen to the top and add it to your cup.
Once it comes to a boil, remove from heat and slowly add to your cup. Try to pour so that the foam in the coffee cup remains undisturbed. You may also use a milk frother to create froth.
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