Sweet Malai

Name: Sweet Malai - Lacramioara G.
Ingredients: 2 cups of cream 1 cup of semolina 1 cup of flour 1 cup of sugar 1 baking powder 2 packets of vanilla sugar 2 cups of yogurt / buttermilk 1 cup of milk 100 ml of oil 3 eggs

Dessert - Sweet Malai by Lacramioara G. - Recipia

When I feel like something quick and don’t want to spend much time in the kitchen, I make this simple cornbread. It’s perfect when you want something sweet but not too complicated. I’ve tried the recipe several times, using buttermilk or yogurt, depending on what I have in the fridge, and it always turns out well. Everything is mixed in one bowl, and it doesn’t require any special techniques. Quick Info Total time: about 60 minutes Prep time: 10-15 minutes Baking time: 40-50 minutes (depending on the oven) Servings: 10-12, depending on how big you cut the pieces Difficulty: easy Recipe type: cornbread, quick dessert, suitable for breakfast or a snack Ingredients 2 cups cornmeal 1 cup semolina 1 cup flour 1 cup sugar 1 packet baking powder 2 packets vanilla sugar 2 cups yogurt or buttermilk (it works well with either) 1 cup milk 100 ml oil 3 eggs zest of one lemon Instructions 1. Mix the dry ingredients. In a large bowl, combine the cornmeal, semolina, flour, baking powder, and vanilla sugar. Don’t add the sugar here; it will come later with the liquids. Stir with a spoon until well combined. 2. In another bowl, beat the eggs with the sugar. You don’t need to whip them, just enough to dissolve the sugar. 3. Add the oil, milk, yogurt or buttermilk, and lemon zest to the eggs. Mix again until well combined. 4. Pour the dry ingredients over the wet ingredients. Gradually fold them in, stirring with a wooden spoon or spatula to avoid lumps. The final mixture should be smooth. 5. Prepare a baking dish (I use one about 35x25 cm). Grease it with a little oil and sprinkle flour on the bottom and sides to prevent sticking. 6. Pour the batter into the dish and smooth it out gently with a spatula. 7. Place the dish in a preheated oven at 180°C. Bake the cornbread until it is lightly golden on top. For me, it takes about 40-50 minutes, but it depends on the oven. I check it with a toothpick towards the end; if it comes out clean, it’s done. 8. Remove the dish and let the cornbread cool before cutting it. Why I Make This Recipe Often It doesn’t have hard-to-find ingredients and comes together quickly. It’s the kind of cake that can sit on the table for two to three days without any issues, and it doesn’t dry out quickly. You can take it to go or enjoy it in the morning with coffee. It can be made with whatever you have on hand. Tips and Variations Tips Use a whisk if you want the batter to be smoother, especially when adding the dry ingredients to the wet. Don’t overbake, or the cornbread will dry out. Check with a toothpick earlier if you have a stronger oven. The lemon zest adds a nice flavor, but don’t use too much, or it may become bitter. To prevent sticking, don’t skip greasing the pan with oil and flour. Substitutions Yogurt can be replaced with buttermilk or even kefir. If you don’t have fine cornmeal, coarser cornmeal will work too; the texture will be more rustic. Brown sugar can be used instead of white sugar, but the taste will be slightly different. The oil can be sunflower or another neutral oil. Variations You can add raisins or dried cranberries to the batter for a richer flavor. A pinch of cinnamon works well if you prefer a different flavor profile. Sometimes I sprinkle powdered sugar on top after the cornbread has cooled. Serving Ideas Cornbread pairs well with a glass of cold milk or yogurt. For an extra flavor boost, add a teaspoon of jam or fruit preserves on top of each serving. It’s good on its own, but you can also try serving it with fresh sliced fruit. Frequently Asked Questions 1. What type of cornmeal do I use? I use regular cornmeal, not instant or quick-cooking. Fine cornmeal gives a nicer texture, but coarser cornmeal will work too. 2. Can I substitute yogurt for something else? Yes, you can use buttermilk or kefir. The result will be just as good. 3. Can it be made without eggs? The basic recipe includes eggs, which bind and help it rise. I haven’t tried it without, but a commercial egg substitute might work, although the texture will likely change. 4. Can I add fresh fruit to the batter? You can add small pieces of apples or plums, but there’s a risk they will release juice and alter the texture. If you want to try, use firm, not overly juicy fruit. 5. Why doesn’t the cornbread rise sometimes? It could be due to old baking powder or insufficient mixing. Always check that your baking powder isn’t expired. Nutritional Values The values are approximate for one serving (out of 12), without add-ins. Approximately: 220-240 kcal, 5g protein, 38g carbohydrates, 5g fat. The cornbread is quite filling due to the cornmeal and yogurt but doesn’t have excessive fat. Storage and Reheating It keeps well at room temperature for 2-3 days, covered with foil or in a container. Refrigeration is not recommended as it can harden. It can be warmed for a few seconds in the microwave if you want to serve it warm, but it’s also good cold. If it lasts longer, the texture may become a bit denser, but it won’t spoil easily.

Preparation

Mix all the dry ingredients, without sugar. Beat the eggs lightly with the sugar, add the oil, milk, yogurt, and lemon zest, and mix well. Then add the dry ingredients, combine, and pour into a pan lined with a little oil and flour. Bake until lightly browned on top.

Sweet Malai

Preparation

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