Re: Papaya seeds? Walnuts? Cook them?

[Guest guest]

> Hopefully somebody on the list will try making samanu for

> themselves one day, and then will be able to confirm what

> I say about it. Are there any Irani on the list?

>

>

-----I'd like to make it, ! It sounds yummy! Can you post the recipe,

please?

(not even close to Irani)

[Guest guest]

-

Sprouting the wheat beforehand could change the wheat into a form more

amenable to the cooking-induced reaction, but as says, there's no

reason to assume there's not a lot of enzyme activity -- up to the point

the enzymes are denatured.

>Also because sprouted

>wheat is required for it to work, and what else could

>come from the sprouted wheat that would make the pudding

>turn sweet, except starch digesting enzymes?

-

[Guest guest]

>

> -----I'd like to make it, ! It sounds yummy! Can you post

> the recipe, please?

There's a recipe for the Persian dish Samanu at

http://www.farsinet.com/farsieats/recipes/samanu.html .

What I make is similar, except that I use spelt flour

and I use twice as much. I also add butter or cream,

cinnamon, mace, salt and walnuts or hazelnuts at the

end. There is also the option, not mentioned in this

recipe, of cooking it down to a thick paste and serving

it that way, rather than as a liquid. The dish isn't

_that_ exciting, it has more of a ritual significance

and is de rigueur on certain occasions. The wheat

sprouts represent renewed life, and the creation of

its own sugar is regarded as somewhat magical. In the

old days granulated sugar was unheard of, and even honey

and dried fruit were expensive rarities. The use of malt

sugar, as in this dish, was once much more common.

[Guest guest]

>Because it's repeated again and again in the sources,

>and by the Iranian community who make their own version

>of the pudding, called " samanu " . Also because sprouted

>wheat is required for it to work, and what else could

>come from the sprouted wheat that would make the pudding

>turn sweet, except starch digesting enzymes?

When you sprout grains, you get malt. That's how they make

beer. There are no doubt enzymes involved in there somewhere,

but it works with or without pudding. Maltose is about the

sweetest sugar there is (the highest glycemic too!).

Could be the enzymes that break down the starches in the

grain also work on any other starches that are handy.

One method for sweetening rice is to have women

chew the rice and spit it out ... then the enzymes in the

saliva sweeten the rice and you can ferment it (really

slow way to make beer though).

-- Heidi

[Guest guest]

>

> Could be the enzymes that break down the starches in the

> grain also work on any other starches that are handy.

I thought that's what I've been saying for the last two days. (-:

[Guest guest]

:

>> Could be the enzymes that break down the starches in the

>> grain also work on any other starches that are handy.

>

>I thought that's what I've been saying for the last two days. (-:

>

>

Oh well ... I got caught up in the " heat " -ed discussion.

-- Heidi

[Guest guest]

>

> Oh well ... I got caught up in the " heat " -ed discussion.

Yet, like the pudding, you too just keep getting sweeter!

[Guest guest]

>> Oh well ... I got caught up in the " heat " -ed discussion.

>

>Yet, like the pudding, you too just keep getting sweeter!

>

>

Hmmm ... and thicker, perhaps? :--)

(Sorry, I couldn't resist. Thanks for the enzymatic complement)

-- Heidi