Şambali dessert has always been in the category of too heavy desserts for me. Desserts that burn one's heart and drink glasses of water after eating are not for me. I thought if I made it at home, maybe it wouldn't be like the ones sold outside. Yes, it was not very intense like the ones sold outside, I did it at home, but still it was not exactly me. By the way, there may be those who love that burning taste in desserts sold abroad. I wouldn't want to disappoint anyone, but it would be okay not to know and say such a thing. Those nasal desserts in instant desserts are the reason some people like instant desserts, and the thing is glucose syrup (corn syrup). Glucose syrup is a kind of food additive that has the consistency of honey (maybe a little more), a much more intense sugar taste than sugar. Glucose syrup is present in almost all ready-made foods that you don't even think of anymore. By the way, don't just think of desserts. Everything is in it, from ketchup to chips, from salty crackers to whipped cream, from cake cream to pomegranate syrup and ready-made salad dressings. If you do not believe, take a magnifying glass and look at the contents of the ready-to-eat food packages at home :)
Pay attention to sugar
Is sugar harmless? Of course not, all experts have been screaming for years that sugar is harmful and harmful. But it is also a tasty and addictive thing. It is really very, very difficult to take it out of one's life. Especially when you are in the lap of a cuisine culture with delicious desserts like Turkish cuisine. So what do we have to do? Personally, I have reduced the amount of sugar I use in desserts in recent years. Whenever I find the opportunity, I repeat my old recipes and update the recipes accordingly. I did it, it was tasteless / without sugar, I get comments from time to time that I will increase the sugar next time. I wish they'd get their palates used to things with less sugar instead of increasing the amount of sugar inside (and sometimes outside). This gets harder as you continue to consume ready-made food, but unfortunately. When you eat a lot of sugar all the time, less sugar starts to come without too much sugar. Of course, not only packaged foods, but also desserts sold in patisseries and desserts have a big share. Again, from time to time, I cannot spend so much expense and time for this, they say that it is sold for 3 liras in the X market, they say I will buy it, I think this is one of the most upsetting comments. Anyone who prefers to buy his / her ready for 3 lira instead of making it at home and costing 5 lira means it is doing it for 2 lira. For 2 lira, you cannot even get on the bus and go to the hospital, let alone treat a disease that can be caused by these unhealthy foods. It is not possible to understand how a person's health can be so worthless.
Is It Possible To Reduce The Amount Of Sugar In Desserts With Sherbet?
It is not possible to reduce the amount of sugar in desserts with syrup, but unfortunately. The sherbet must have a certain consistency so that the consistency of the dessert does not deteriorate. For this, unfortunately, sugar needs to be used a lot. For this reason, I think it is a reasonable solution to make desserts with sherbet only to find their place on holidays. Of course, you also need the power to say no to treats, which is much harder than not making dessert. I hope that your writings will swirl around on the holiday, as desserts are placed in front of you, maybe it will help a little :)
- 2 cups semolina,
- 1,5 cup plain yogurt,
- 1 cup sugar,
- 1 tsp baking soda,
- 1 tbsp lemon juice,
- 6 raw peanuts.
- 2 cups sugar,
- 2 cups water, at room temperature,
- 1 slice of lemon.
- For syrup combine water and syrup together in a deep pan,
- Cook, constantly stirring, until the sugar melts and the syrup starts to boil,
- Add lemon slice and lower the heat, cook 15 mins. (you don't need to stir at this point),
- For the cake beat yogurt and sugar together in a deep bowl,
- In a small bowl combine baking soda and lemon juice together,
- Add the mixture into the yogurt mixture and stir well,
- Add semolina and mix together,
- Por the batter into a greased 20*26 cm baking dish,
- Wet your hand and flatten top of the batter,
- With a sharp knife make rectengular slices,
- Halve the peanuts and set on the slices,
- Bake in a 170 C degrees pre-heated oven until golden,
- Remove from the oven and wait 3 mins. to cool a little bit, then pour the syrup over the cake,
- Set aside until the cake absorbs all the syrup.