How To make Seven Layers Of Heaven
1/2 c Butter, melted
1 c Graham cracker crumbs
1 c Flaked coconut
1 c Semisweet chocolate chips
1 c Peanut butter chips
1 cn Sweetened condensed milk
1 c Walnuts, chopped
Preheat oven to 350 degrees. Pour the melted butter evenly over the bottom of a 9-inch square baking pan. Spread the graham cracker
crumbs evenly over the butter. Layer with the coconut, chocolate chips, peanut butter chips, one on top of the other, in the order listed. Drizzle the sweetened condensed milk over the top layer, and sprinkle with the walnuts. Bake for 30 minutes, or until lightly browned. Cool, then cut into bars.
How To make Seven Layers Of Heaven's Videos
How to Make Seven Layer Bars
Full recipe:
There’s seriously something magical about seven layer magic bars. This video will show you how to make the classic seven layers but also offers options to customize them to your taste!
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How to make traditional 9 Layers Kueh
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7 cup burfi | 7 cup sweet recipe | How to make 7 cup burfi | Indian sweet recipe
7cup burfi sweet recipe
Ingredients:
Besan/chcikpea flour - 1cup
Ghee/clarified butter - 1 cup
Fresh coconut(or coconut milk) - 1 cup
Full fat cow milk - 1 cup
Sugar - 2.5 cup
Badam/almond powder - 1/2 cup
Cardamom powder - 1/2tsp
#7cupsweet #7cupburfi #sevencupburfi
Ragi laddu:
Biotin Laddu:
Rava sheera:
Sajjakka/Rava sweet:
Moong kheer:
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Bebinca or Bibic | Coconut & Nutmeg Layered Dessert Cake | Kravings
Please note the flour 150 gms is 1 1/4 cup not 1/2 cup
So many different names for one delicious dessert! Bebinca is Goa’s pride. According to Fatima da Silva Gracia who authored Cozinha de Goa suggests that Bebinca might have been invented by Bibiona, a nun at the Convento da Santa Monica in Old Goa. Her first version was crafted with seven layers to represent the seven hills of Lisbon and Old Goa. My grandmother’s sister Aunty Annie, would make this in their tiny kitchen in Mumbai. I’m not totally sure how she prepared it as they didn’t have an oven. In the old kitchens of Goa, Bebinca is made using a clay pot and hot coal.
In the modern kitchen like mine, Bebinca is made in the oven and alternating with the convection and broiler setting. You want the tops of the layers to just get enough colour to distinguish between where one layer starts and ends. The custard itself is super simple – eggs, sugar, coconut milk and flour and the layers are brushed with ghee. The trick is patience, cooking each layer one by one and broiling in between till you get a stack of pure heaven.
Here are the ingredients and steps to make this recipe!
Bebinca
9 Egg Yolks
400 gms Sugar 2 cups
1/4 tsp Salt
600 ml Coconut milk 2 2/3 cups
1/4 tsp fresh grated Nutmeg
150 gms presifted Flour (1 -1/4 cup)
Food colouring
1 cup Ghee
Prepare the batter by whisking the Egg yolks together with the sugar
Add the salt and pour in the Coconut Milk
Add the Nutmeg and add the flour in additions
The batter should yield 6 cups – separate this in half
This is optional but I like to add a tiny bit of food coloring to half the batter
Melt the Ghee and grease a baking tin – I like to use a square or rectangle but you can also use a round pan
For the size of my tin, I add ¾ cup of the first batter and level it before baking in a 350 degree oven for about 15 mins
Before taking it out change it to broil but do keep an eye on it
Brush with Ghee again and add ¾ of a cup of the other darker colored batter
Repeat this process layer by layer
If the layers bubble up, make sure they flatten when they are out of the oven before adding another layer to maintain straight lines
Once all the layers are cooked and the Bebinca is cool free it from the cake pan and cut into slices and enjoy!
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Seven Heavens Challah
Master baker Les Saidel prepares Pan de Siete Cielos, the Seven Heavens Challah
A Shavuot custom of Greek Jewry from Saloniki, the Seven Heavens Challah symbolizes Har Sinai, surrounded by seven layers of clouds, with a ladder leading up to the mountain. The Gematria of Sinai and Sulam is the same = 130. The seven clouds and seven rungs of the ladder symbolize the seven weeks between Pesach and Shavuot.
Easy Goan Bebinca Recipe | Goan Bebinca
Bebinca, also known as bibik or bebinka, is a classic and popular Goan dessert. Today I am showing you how to make an easy and simple version of this Goan delicacy.
There are a number of traditional Goan delicacies, and Bebinca is known as the queen of all Goan desserts and is commonly made around Christmas, Easter, weddings or Christenings.
Goan Style Bebinca is a type of layered pudding that is layered with two different colours of coconut milk and maida batter. I have seen a few different versions of flavouring in the layers. Some recipes call for malt sugar, date syrup or even coffee.
A traditional bebinca has seven layers so if you have the patience, I would double this recipe to ensure you can create all seven layers. The sweet often served warm with ice cream or cold.
PRINTABLE RECIPE -
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Ingredients
2.5 cups Coconut milk
1.5 cups Maida (four)
4 Whole Eggs
2 tablespoons + 1/2 cup of powdered sugar
1/4 teaspoon Nutmeg (optional)
1/4 teaspoon Cardamon (optional)
2 teaspoon Vanilla Extract
1 cup Brown Sugar
1/4 Water
Ghee as required
Instructions
Preheat oven to 180c on bake.
In a mixing bowl add coconut milk, followed by flour, eggs, vanilla, powdered sugar, and nutmeg/cardamon if you would like to order. Mix well.
Equally, part the batter into two bowls.
In a saucepan, add brown sugar followed by water and bring to a boil. Add this mixture to one of the batter parts.
In the other part, add 1/2 cup of powder sugar and mix well.
Grease pan with Ghee, create a layer of batter on the bottom of the baking dish and place in the oven until the batter hardens.
Remove from the oven and place other batter on top, place back in the oven and repeat until the batter finishes.
Once the last layer is over, allow it to cool outside for few minutes before flipping it over.
Cut into small pieces and serve warm or cold.