Wednesday, March 31, 2010

Raw Pasha

Pasha is a traditional, originally Russian Easter dessert. It is typically made with curd, cream, raw yolks, sugar and dried fruit. Growing up, my mother made this faithfully every Easter. I didn't love it that much as a child, but began enjoying it more each year. This year I was slightly sad I can't have it anymore (diagnosed with casein allergy + lactose intolerance, it has gotten a lot worse and I can't tolerate ANY milk anymore). I thought I'd try to make a raw version, but wasn't expecting any success. But whoa, this tasted authentic! Just have to share the recipe, even if it sounds strange to some of my  foreign readers.

RAW PASHA:
 Prep time: 12h soaking + 2 days

The curd:
1 C cashews + 0,5C almonds, soaked
1 C water (or more/less)
2-3 tbsp raw honey or agave
insides of 1 vanilla bean (use less for milder vanilla flavor)
3 tsp acidophilus powder (I used this one)

Add-ins:
Dried dates, figs, apricots etc
Raisins
Ground almonds
lemon zest

Soak nuts for 12 hours, peel almonds if they have the peel on them. Boil water and allow cool (to eliminate unwanted micro-organisms). Blend nuts until perfectly smooth with enough water to make a rather thick cream. Blend in honey, vanilla seeds and acidophilus. Set in a clean, sealed glass container in a warm place. A pleasant sour aroma should develop within a couple hours. Finns may notice the scent of "vanilja rahka". It should also thicken significantly (almost stiff!). Once this is accomplished, place in the fridge overnight.

Next day mix with dried fruit, ground nuts of choice and lemon zest. You may add honey/agave if you feel it needs more sweetness. Then fetch a cheese cloth or another similar device for draining the mixture. I used a cloth over a colander and an empty bowl. Place in the fridge to firm up, mine was ready a day after. Although mine didn't leak out any liquid, it firmed up enough so I could turn it over and it held its shape when we cut into it. It will probably continue to sour, so make only what you can eat within 1-2 days.

8 comments:

Kaisu said...

Tätähän täytyy kokeilla, kiitos ohjeesta:)

Okriina said...

I was sort of hoping some one would recreate this old classic and here it comes. Thanks for the recipe!

Yaelian said...

I used to love pasha,but haven't had it for years, as it is a pretty heavy thing and I try to keep dairy at minimum.
Your pasha looks and sounds very good!

Albert Tuulas said...

It is actually named after the event, confused foreign readers could check the wiki page for Easter for more info. I did know that origins of the word are Hebrew. :)

雅惠 said...

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童紫勳 said...

善言能贏得聽眾,善聽才能贏得朋友。..................................................

GeraldF_Rotter雅慧 said...

He who would climb the ladder must begin at the bottom.......................................................

嘉容嘉容 said...

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