Lobani (Dessert)

January 16, 2013

Lobani (Dessert)

Before I dive into the subtleties of the lobani recipe, we should discuss what precisely lobani is. Like such countless Georgian dishes, there are various emphases of this bean-stuffed bread that can be tracked down all through the country.

Some lobani are made in the tone broiler (a stone stove like an oven), some are made with an exceptionally flaky baked good, some of more uncooked and some are more beany. Notwithstanding, the overall thought of lobani continues as before across all assortments.

Ingredients:

1 kg (2 lb) ripe cucumber,

¼ cup ghee,

4 cardamoms,

3 sticks 2.5 cm piece cinnamon,

3 cups coconut milk,

3 cups sugar,

1 tablespoon rose water.

Method:

Step: 01

Select a ripe cucumber measuring 1 kg (2 lb). Peel and pare lengthwise. Remove the seeds. Cut into 7.5 cm X7.5 cm (3” X  3”) square or 6 cm X 8.5 cm (2.5” X 3.5”) rectangular pieces, rinse and drain water. Drop the cucumber pieces gently into boiling water and boil for a few minutes and drain water.

Step: 02

Melt ghee in a cooking pan. Add the cucumber, cinnamon and cardamoms. Fry over low heat for about 4 – 5 minutes. Add coconut milk, bring to boil, reduce the heat and simmer until cucumber is cooked.

Step: 03

Add half cup of sugar after every five minutes. Keep over low heat for 2 – 3 hours. Sprinkle with rose water. Remove from heat and leave to cool.

Serve for dessert. Yields 6 servings