Tuesday, December 10, 2019

1331. Rangina Bars


Rangina is quickly becoming prominent on MCW with all its variations. At the most basic level, rangina are fresh soft dates topped with fried flour. I see how it may sound strange, but you need to see how it can out-of-this-world.
So this rangina version uses the classic flavors and enhances them to form bars. Toasted flour and milk powder are essential to exuding an authentic flavor.



Ingredients:

For the base:
250g digestive biscuit, powdered
50g butter, soft
2 Tbsp ashta

For the filling:
1 cup flour, toasted
1 cup powder milk, toasted
1 tsp cinnamon
½ tsp cardamom
1 can sweet cond milk
5 squares kiri, room temp
1 small can ashta
50g butter, soft
¾ cup date paste

To top:
1 Tbsp cocoa powder
½ tsp cinnamon
pastachio



Method:

Line base of square springform with parchment paper.
Mix base ingredients and press on base of tin.
In a food processor, mix all the 2nd layer ingredients well. Pour over the biscuit base.
Bake at 350F for 20-25 minutes.
Cool completely, unmold, cut into bite-sized squares, and sprinkle with the suggested toppings.

صحة و عافية


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