Month: July 2013

The Home Channel – Sugar ‘n Spice

Yudhika Sujanani on Sugar n Spice - The Home Channel

Yudhika Sujanani on Sugar n Spice – The Home Channel

Sugar ‘n Spice will be on DSTV’s Home Channel 176 today! Don’t forget to check out the amazing ‘Feast of Eid’ Competitions to win an AMC cookware and a Kenwood Kmix!

Here is the link to the AMC competition:

And to win the Kenwood Kmix – post a comment to this link:

Wednesday 31 July 2013

Thursday 1 August 2013

Happy Cooking, Everyone!

Sugar ‘n Spice recipes: Fresh Cream Almond Burfee by Yudhika

Burfee all done...yay!

Burfee all done…yay!

This was the last episode of Sugar ‘n Spice and we were all in pretty good spirits. We were also way ahead of schedule so that just added to the festive cheer!

I did have time to pose for the camera…my special superwoman pose always gets everyone giggling!

This burfee is made with fresh cream – it needs to be refrigerated until you are ready to serve. If the mixture is still too soft…pop the burfee into the freezer before you un-mould them. It’s a basic recipe that you can play around with…my favourite variations are pistachio or coconut instead of almonds.

Yudhika's Handy tips...use a consol glass jar to tint the almonds!

Yudhika’s Handy tips…use a consol glass jar to tint the almonds!

Another handy tip – place the almonds in a glass jar and add the food colouring. Close the lid and shake the jar, adding a little more food colouring to get the perfect shade…tip the almonds onto a baking tray and roast until they are dried. Using the jar prevents you from ruining that perfect manicure!

Almond Burfee


500g full cream milk powder
150ml tinned dessert cream
385g tin Spar condensed milk
350ml fresh cream
60ml Spar butter
125ml sugar
150ml Spar icing sugar
5ml ground cardamom
45ml finely ground almonds
Edible gold leaf, to decorate

Spray a silicone mould with non stick spray.
Place the milk powder and dessert cream in a mixing bowl.
Use your fingertips to rub the cream into the milk powder.
Leave aside for an hour.
Place the milk powder in a Kenwood food processor.
Process the mixture until it is fine in texture.
Place the condensed milk, fresh cream, butter and sugar in a thick bottomed pot.
Heat the mixture on medium and bring to the boil.
Stir constantly until it has reached a custard like consistency.
Add the milk powder into the hot cream and mix well.
Add the sifted icing sugar, ground cardamom and ground almonds.
Mix well to evenly distribute the almonds and ground cardamom.
Spoon the mixture into the silicone mould and gently compress the mixture.
Leave to cool and then refrigerate until set.
Turn the mould over onto a baking sheet and gently push the burfee out.
Decorate with edible gold leaf.
Top each piece with a whole tinted almond.

Yudhika’s tips:

The burfee must be chilled when it is being un-moulded. Pop the silicone mould with the burfee in the freezer for 10 minutes if it is too soft.

Sugar ‘n Spice recipes: Peppered Crayfish Tails

Behind the scenes with Yudhika - Sugar 'n Spice

Behind the scenes with Yudhika – Sugar ‘n Spice

I awas delighted to find these fresh crayfish tails – the recipe was not on my list of dishes to prepare for the Sugar ‘n Spice ‘Feast of Eid’ show but I insisted on making a few last-minute changes to share my rare find with the viewers!

The tails are simmered in a fiery ‘South Indian’ style sauce, with aromatic curry leaves and a generous dose of black pepper! I add a little cream to soften the sharpness of the tomatoes – it’s not traditional but it works well. A note about tomatoes: I prefer using Spar tinned Italian tomatoes for this recipe – it gives you a consistently good sauce every time! I used a large AMC pot to prepare the tails and place them in a single layer so they cook evenly…remove the AMC pot from the heat once the tails start to curl – do not overcook the tails.

I prefer serving this with soft rotis or crusty bread. A pilau rice would also work nicely!

Sugar n Spice recipes with Yudhika - Peppered Crayfish tails!

Sugar n Spice recipes with Yudhika – Peppered Crayfish tails!

Peppered Crayfish

Serves 4

12 crayfish tails, shelled and de-veined
60ml sunflower oil or Spar light olive oil
5ml mustard seeds
5ml cumin seeds
1 large onion, finely chopped
7ml coarse salt
2 sprigs of curry leaves
15ml crushed garlic
15ml red chilli powder
2 x 400g tins Spar chopped tomatoes
10ml roasted ground coriander
5ml roasted ground cumin
2,5ml turmeric
100ml fresh cream
5ml sugar
10ml dried kasori methi
15ml freshly ground black pepper
Curry leaves and fresh coriander to garnish

Here’s how:

Heat the sunflower oil in a 40cm AMC electric roaster.
Add the mustard seeds and when the begin to splutter, sprinkle in the cumin seeds.
When the cumin seeds turn golden brown, add the chopped onion, salt and curry leaves.
Saute until the onions are light golden brown.
Add the crushed garlic and stir until fragrant taking care not to let it burn.
Add the red chilli powder and stir fry the onions for 3 – 5 seconds.
Add the tinned tomatoes, and stir well.
Sprinkle in the ground coriander, cumin and turmeric and simmer on a medium heat until the tomatoes soften.
Place the crayfish tails in the tomatoes and simmer until the tails change colour and start to coil up.
Add a little boiling water if the sauce is too thick.
Pour the fresh cream over the tails and add a pinch of sugar.
Use your fingertips to crush the kasori methi over the pan and simmer until the tails are cooked through.
Sprinkle the black pepper over the cooked tails and stir gently.
Garnish with curry leaves and coriander.

Yudhika’s tips:
Prawns can be used instead of crayfish.
Kasori methi can be found in Indian grocers.

Sugar ‘n Spice – Baba Ghanoush Recipe

My son, Rushil Sujanani on the job with Sugar 'n Spice and the Ochre team

My son, Rushil Sujanani on the job with Sugar ‘n Spice and the Ochre team

Brinjal works well served along with almost any dish…lamb, chicken or seafood. This can be served as a starter with pita breads, as a dip or a side dish – it’s entirely up to you. Baba Ghanoush is a traditional Middle Eastern dish – I have once again tweaked the recipe and added Curry Me Home Magic Masala to liven the brinjals up a bit…I do love the zing of fresh and dried chilli!

Maybe a little more bite than I was looking for...

Maybe a little more bite than I was looking for…

This recipe is from Season Two of Sugar ‘n Spice – Feast of Eid.

Baba Ghanoush - smoky brinjals

Baba Ghanoush – smoky brinjals

Baba Ghanoush

Serves 4 as a side dish

4 large brinjals
30ml light olive oil

50ml olive oil
5ml cumin seeds
1 large onion, finely chopped
5ml coarse salt
4 cloves garlic, crushed
2 green chillies, chopped
15ml Magic Masala
15ml lemon juice
Handful of coriander, chopped

Pierce the brinjals with a sharp knife and brush them with olive oil.
Bake them in a hot oven or over charcoal until the skins are crispy and the flesh is soft.
Place the brinjals in a zip seal bag and leave to cool down.
Slice the brinjals in half and scoop out the flesh and discard the skin.
Roughly chop the flesh of the brinjals.
Heat 50ml olive oil in an AMC pot.
Add the cumin seeds and saute until they sizzle.
Add the chopped onion and salt.
While the onion is in the pan, crush the garlic and chilli in a mortar.
When the onion is light golden brown, add the pounded chilli and garlic.
Stir the brinjals into the fried onion and garlic.
Continue stirring until the brinjal turns mushy.
Add the magic masala and lemon juice.
Garnish with fresh coriander.
Stir well and serve with flatbreads as a dip or as a side dish along with meat, chicken or fish.

Yudhika’s tips:

Grilling the brinjals over hot coal gives the best flavour.

Sugar ‘n Spice recipes: Chicken Korma

Yudhika Sujanani on Sugar 'n Spice - Feast of Eid

Yudhika Sujanani on Sugar ‘n Spice – Feast of Eid

Sugar ‘n Spice shoot days are big fun…a little stressful at times but always fun. The Saffron/Ochre team are fabulous and I am always delighted to work with them! Stephen de Kock (the boss), Ushi Goshalia (my other boss), Danny (cameraman extraordinaire), Levar DUB DUB (he makes divine cocktails) and the Zaheera Mohammed/Gavin Poonjala (the money master minds)…what more could a girl ask for??? Oh yes, one more thing…Alexa Wilson…she had me looking like Indian Barbie all day…everyday!

Yudhika and the boss - Stephen de Kock from Ochre Media

Yudhika and the boss – Stephen de Kock from Ochre Media

My other boss, Ushi Goshalia

My other boss, Ushi Goshalia

The shoots are fun…the days are long and there are lots of festive cheer…not to mention the lunch time feasts and doggie bags – It’s all part of the Sugar ‘n Spice experience!

In episode five of Sugar ‘n Spice, I prepared the classic…or should I say my version of the classic Chicken Korma. This is said to have originated in Persia and was brought to India in the 16th Century during the Mughal Empire. This is also not a dish for the faint hearted, calorie conscious eater…the sauce is lightly spiced with cardamom, red chilli, bay leaves and cinnamon, thickened with cashew nuts and finished with a generous glug of fresh cream….perfect for any feast and for those who prefer mild dishes.

Yudhika's Chicken Korma on Sugar 'n Spice

Yudhika’s Chicken Korma on Sugar ‘n Spice



800g chicken fillet, sliced
60ml sunflower oil
1 bay leaf
1 cinnamon stick
5 cardamom pods
60ml desiccated coconut
2 onions, finely sliced
60ml boiling water
185ml cashew nuts
250ml boiling water
15ml crushed ginger
15ml crushed garlic
10ml red chilli powder
5ml ground coriander
5ml garam masala
250ml fresh cream
Pinch of sugar
Salt to taste
Fresh coriander to garnish
Edible gold leaf, to garnish

Here’s How:

Soak cashew nuts in 250ml boiling water for ten minutes. Saute the onion slices with a little oil in a non stick frying pan until golden brown. Remove and drain on absorbent paper towel.
Place the 60ml boiling water in a Kenwood blender with the onion slices and process until smooth. Place the onion paste in a bowl.
Process the cashew nuts in the Kenwood blender with the water until smooth.
Heat oil in a 30cm AMC pot on medium. Fry cinnamon stick, cardamom pods and bay leaf until they turn a shade darker and become fragrant. Add coconut and stir until the coconut turns a light golden brown. Stir in the crushed ginger and garlic.
Mix in the onion paste and saute until the excess moisture evaporates. Stir in the red chilli powder, coriander and garam masala. Stir for a few seconds before adding the chicken fillets.
Coat the chicken in the spices and fry until the pieces are sealed. Sprinkle in the salt.
Pour in cashew paste and a little boiling water. When the chicken fillet is almost done and the cashew sauce thickens, add the fresh cream and sugar.
Reduce heat and simmer for 2 – 3 minutes. Adjust the seasoning and garnish with fresh coriander leaves.
Gently dab the gold leaf over the chicken and serve.

Yudhika’s Tips

Use 6 plump chicken fillets for 4 people.
For a more nutty flavour, add coconut milk instead of fresh cream.
A Kenwood blender/liquidiser works best when making onion and cashew nut paste – a food processor leaves lumps in the paste and does not result in a smooth sauce.

Sugar ‘n Spice: Yudhika’s Saffron Coconut Cake

Saffron Coconut Cake from Sugar 'n Spice with Yudhika Sujanani

Saffron Coconut Cake from Sugar ‘n Spice with Yudhika Sujanani

I simply love to bake and this is a recipe from my collection! Layers of light saffron tinted sponge cake, sandwiched with thick buttery coconut frosting and topped with toasted coconut shavings…this cake is exotic and the perfect dessert after a feast!

Like most of the recipes in my little black book, I owe this one to a fortunate kitchen miscalculation. I intended on making a plain vanilla sponge and much to my horror, I ran out of full cream milk. Rob insists on buying low-fat milk…I am more the ‘love fat’ kind of shopper! I guess that what happens when you leave the shopping to the HB! Note to cake fans….Low fat milk just won’t do…full cream works best!

I thought that coconut milk would be a good substitute and then add a little saffron to spice things up. A rather fortunate mishap, I would say….the make do cake turned into a real winner. It was moist with the gentle fragrance of coconut and the frosting takes this cake to a whole new level of luxuriousness!

This recipe is from Season Two of Sugar ‘n Spice which we shot during my kid’s school holidays…we had to get creative with trying to find things to keep them busy!

My beautiful daughter, Tanvi - the lovely Ochre Assistant for the day!

My beautiful daughter, Tanvi – the lovely Ochre Assistant for the day!

Saffron coconut cake

Few strands of saffron
400ml coconut milk
360g cake flour
300g sugar
22,5ml baking powder
125g soft Spar butter
3 large eggs
5ml vanilla essence

Here’s how:
Heat the strands of saffron in a dry pan for a few seconds.
Pour in 100ml of the coconut milk and bring to the boil.
Leave the strands to infuse with the coconut milk for a few minutes and then leave to cool completely.
Sift the dry ingredients into a mixing bowl Add the sugar, baking powder and salt.
Add the butter and beat on low with a paddle attachment until the mixture has a sandy consistency.
Pour in the coconut milk, saffron infusion, eggs and vanilla essence.
Beat well and scrape down the sides of the bowl to ensure the ingredients are well combined.
Divide the mixture between 3 x 20cm greased and lined cake tins.
Bake at 170 degrees celsius for 20 – 22 minutes or until a skewer comes out clean when the cake is tested.
Turn the cakes out on a wire rack and leave to cool.

Coconut Frosting

250g soft Spar butter
500g Spar icing sugar
75ml coconut milk
Drop of vanilla essence
Toasted coconut shavings, to garnish

Place the butter in a mixing bowl and beat well.
Once the butter is light in colour, gradually add the icing sugar.
Continue beating until the icing is fluffy.
Gradually pour in the coconut milk and vanilla essence.
Continue beating until the icing is very pale in colour.
To assemble:
Sandwich the cakes together with the icing.
Ice the sides and top of the cake using a palette knife.
Place the cake in the refrigerator for a few minutes to firm up.
Garnish the cake with toasted coconut shavings.

Yudhika’s tips:

If you are not a lover of coconut…simply use the 400ml full cream milk in the cake batter and then fresh cream instead of coconut milk in the frosting.

Sugar ‘n Spice – Naan Khatay

Yudhika Sujanani - The Almond Thief

Yudhika Sujanani – The Almond Thief

I remember this biscuits from when I was little…I have somewhat mixed feelings about them! The best thing about Naan Khatay was picking off the whole almonds from the biscuits. Mum would take one look at the naked nutless biscuits and know exactly who the culprit was. Needless to say, I would get one of those old-fashioned Indian Mum hidings!

Yudhika's Getaway Demo...

Yudhika’s Getaway Demo…

The thing about Indian Mum hidings is that you are not allowed to tell anyone…at the ripe old age of 37, I think I can safely spill the beans! And the perfect opportunity came up when I was shooting Season Two of ‘Sugar ‘n Spice’. Revenge is sweet and I mentioned my famous Almond Thief hidings while shooting much to my mum’s embarrassment. It was a real ice breaker…the Ochre team and I laughed hysterically! I then took a quick photo break – I found it impossible to keep a straight face so I struck a few poses instead…

Strike a pose...

Strike a pose…

Karma always creeps up at sometime…I open the biscuit tin and peer in to find the same sad-looking nutless biscuits! My kids just love nicking the nuts off the Naan Khatay. Could it perhaps be genetic or is it definitely Karma? My money is on Karma!

Fully dressed Naan Khatay

Fully dressed Naan Khatay

Naan Khatay


125g butter
125ml Spar castor sugar
125ml Spar sunflower oil
65ml semolina
Pinch of salt
2,5ml cardamom essence
5ml ground cardamom
5ml bicarbonate of soda
500 – 625ml cake flour, sifted
Whole blanched almonds, to garnish

Here’s how:

Preheat oven to 190 degrees celsius.
Lightly grease a baking tray with butter.
Place the butter in a Kenwood Chef and cream until light in colour.
Gradually add the castor sugar and beat well.
Pour the sunflower oil into the creamed butter and continue beating.
Add the semolina, salt, cardamom essence, ground cardamom and bicarbonate of soda.
Stir well to combine and sift 500ml of cake flour into the mixing bowl.
A soft dough should form – if the dough is too sticky, add the remaining flour a little at a time until you get the right consistency.
Cover the dough with a damp cloth to stop it from drying out.
Grease your palm with a drop of oil and roll the dough into balls.
Place a whole blanched almond on the ball of dough and flatten gently.
Space the biscuits on a baking tray.
Bake for 10 -12 minutes or until the biscuits are pale golden brown.
Cool on a wire rack.

Yudhika’s tips:
Substitute almonds with pecan nuts and use cinnamon instead of cardamom.
Greasing your palms with oil prevents the dough from sticking.
Place the almonds over the biscuits as each one has been moulded into a ball so that it does not crack.
These biscuits puff out so ensure that there is sufficient space between each biscuit on the baking tray.

Sugar ‘n Spice Recipes – Yudhika’s Lamb Pizza Pie

Yudhika's Lamb Pizza Pie

Yudhika’s Lamb Pizza Pie

I love a good pie but it always leaves me feeling a bit guilty…too much butter or pastrex that is just a no no! Here is a great recipe for a delicious lamb mince-pie that has all the goodness of the mince with an oil free dough!

I have tried making this recipe in a few different ways…firstly with a buttery puff pastry…that made me join a 3 hour spinning class! It was so good but so bad for my girly curves. Then, I tried a cooked filling…which I thought turned out a little too dry after baking…I then marinated the mince in one of my exotic pastes made with a nifty Kenwood stick blender! While I was fiddling around, I ran out of time and ended up sandwiching the uncooked mince between the dough. It worked like a charm…the pastry was crispy and the meat filling was tender and deliciously moist.

The moral of my little blog is that….sometimes you can stumble across the greatest recipes when short on time…be prepared to be pleasantly surprised!

A slice of the pie???

A slice of the pie???

Lamb Pizza Pie

10ml dried yeast
175ml warm water
5ml fine salt
250g cake flour

Lamb filling
500g lean lamb mince
125ml chopped coriander
10ml red chili powder
10ml smoked paprika
10ml crushed ginger
4 cloves garlic
2 green chillies
1 onion, diced
1 bay leaf
5ml cumin seeds
Salt and pepper, to season
40ml freshly squeezed lemon juice
60ml olive oil
60ml crispy fried onion slices
Spar Extra virgin olive oil, to glaze pie 30ml sesame seeds

Here’s how:

Combine the yeast and water.
Stir until the yeast granules dissolves.
Place the flour and salt in the Kenwood mixer with the dough hook attachment.
When the yeast mixture starts to bubble, add the yeast mixture and process until smooth (this will take a few minutes).
Grease the mixing bowl with non stick spray.
Place the dough back in the bowl and cover with plastic wrap or a damp tea towel.
Leave the dough in a warm place until it doubles in size – this should take about 30 – 45 minutes.

While the dough is resting, prepare the filling.
Place the coriander and spices in a large glass jug.
Add the garlic, ginger, green chilli, cumin seeds and the bay leaf.
Pour the lemon juice and olive oil into the jug and process with a Kenwood stick blender until smooth.
Place the lamb in a mixing bowl.
Pour the freshly ground paste into the bowl and mix well to combine.

Once the dough has doubled in size, divide it into two portions.
Roll the dough into two rounds about 30cm in diameter.
Place the second round on a greased baking tray.
Place the mince over the round of dough.
Sprinkle the brown onion and fresh coriander over the filling.
Spread the filling evenly and then cover the filling with the second round of dough.
Gently pull the dough and tuck it under the base of the pie.
Pour the olive oil over the top of the pie and use a pastry brush to oil the dough.
Sprinkle the sesame seeds over the pie.
Bake in a preheated oven at 180 degrees celsius for 20 – 25 minutes.
Leave in the hot oven for 5 minutes.
Slice and serve immediately.

Yudhika’s Cheat’s Beef Rendang and Roti Parata

Yudhika's Beef Rendang and Roti Parata

Yudhika’s Beef Rendang and Roti Parata

I am not a fan of curried beef…I most often find that beef is dry and quite stringy. I love the tenderness of a South African beef…so I decided to create a recipe that used my favourite cut of beef with my favourite flavours.

Beef Rendang is a highly aromatic Indonesian speciality and one of the recipes that I cooked up on Sugar ‘n Spice. Stewing cuts of beef are normally used for this recipe and it takes hours to cook to get the meat perfectly tender. For those of you that know me, I like the fabulous fast approach to food…quick, easy and delicious…so I came up with the Cheat’s Rendang.

A store-bought Rendang paste just won’t do when it comes to making this dish…The lemongrass, ginger, makrut lime leaves, garlic and chilli are blitzed in a my Kenwood blender…I add a little water to ensure the paste is not too thin.

I serve the Rendang with Roti Paratas which I learnt how to make in Asia…it’s a Muslim speciality and a visual feast too….the dough is soft and pliable and is slapped around and stretched until paper-thin. I am not experienced so have applied a gentler approach to work the dough into a thin sheet.

These two dishes are match made in heaven.

Just checking....and checking again to make sure the beef is perfect

Just checking….and checking again to make sure the beef is perfect

Roti Paratha

Makes 8


500g cake flour
5ml salt
30ml soft butter
15ml condensed milk
170ml warm water
100ml melted butter

Here’s how

Place the cake flour and salt into a Kenwood mixer.
Use the paddle attachment to work the butter into the flour until it removes bread crumbs.
Dissolve the condensed milk into the warm water and pour this into the mixing bowl.
Use the dough hook to work the mixture for a few minutes until the dough is soft and smooth.
Divide the dough into 8 portions.
Roll each portion into a length.
Coil up half the length toward the centre and then repeat on the opposite side, coiling the length in the opposite direction.
The dough should look like an ‘S’.
Fold the one coiled section over the other.
Dip the dough in warm melted butter and place on a dinner plate.
Repeat until all the dough is coiled and dipped.
Cover the dough with plastic wrap and leave aside for 3 hours or max overnight.
Press the dough and work it until it is paper-thin.
Oil the work surface if necessary and dip your fingers in the melted butter to prevent sticking.
Drape the paper-thin dough into a pleated fan and coil tightly.
Leave the dough to rest for an hour.
Press the dough into a thin round using your fingertips.
Also use the palms of your hand to press the dough into a thin round.
Heat an AMC skillet and cook the rounds on a medium heat.
When the roti paratha turns golden brown, flip it over and drizzle a little melted butter over.
Flip the roti paratha again and cook until golden brown and crispy.
Serve immediately with beef rendang or a curry of your choice.

Yudhika’s tips:

This dough can be made without a mixer but it takes hours and lots of kneading.
The dough must be rested to get the best result.
These are best eaten as soon as they are cooked.

Beef Rendang


600g beef fillet
Salt to season fillet
Sunflower oil, to drizzle over fillet

1 onion, finely chopped
Salt to season
30ml ginger
5 cloves garlic
3 small stalks lemongrass, chopped
5ml turmeric
15ml crushed red chillies
2 – 3 green chillies, chopped
1 cinnamon stick
2 – 3 cardamom pods
4 makrut lime leaves
30ml sunflower oil
400ml coconut milk

30ml tamarind paste

Here’s how:
Heat an AMC skillet and lightly season the beef fillet.
When the skillet is smoking hot, sear the beef fillet.
Drizzle a little oil over the fillet and turn the meat until it is brown on all sides.
Wrap the fillet in foil and leave the meat to rest for 10 minutes.
Slice the fillet into pieces.

To prepare the rendang paste:
Place the ginger, garlic, chopped lemongrass, turmeric, crushed red chillies, green chillies, cinnamon stick, cardamom pods and makrut lime leaves in a kenwood blender.
Add the sunflower oil and process until smooth.
Heat a little oil on medium in a 30cm AMC roaster.
Add the chopped onion and salt.
Saute until the onion is light golden brown in colour.
Add the rendang paste and fry until fragrant.
Pour the coconut milk into the paste and stir.
Simmer for a minute and then add the sliced beef fillet.
Pour the tamarind paste into the pot and simmer until the beef is cooked through (medium or medium well is my preference).
Garnish with fresh coriander.

Yudhika’s tips:

Leftover roasted chicken or lamb can be used successfully in this recipe.
Adjust the chilli according to your taste.
I used Chao Koh coconut milk – you can also use the Spar brand coconut cream as a replacement.

Yudhika’s Sugar ‘n Spice recipes: Soji Squares

Sugar 'n Spice - Soji Squares

Sugar ‘n Spice – Soji Squares

Warm baked Soji Squares soaked in honey syrup…this quick and easy recipe will have you in and out the kitchen in a flash. This recipe is perfect served after a feast with tea or coffee…just for when you don’t feel like a creamy dessert.

I call these Soji Squares but they are also known as Basbosa. They are popular in the Middle East…they are sometimes topped with almonds or pistachios.

Basbosa or Soji Squares

Basbosa or Soji Squares

Soji Squares


250ml semolina or taystee wheat
100ml sugar
150ml cake flour
60ml grounds almonds
10ml baking powder
100ml melted butter
150ml full cream milk

150ml honey
100ml cold water
30ml orange blossom essence

Preheat the oven to 180 degrees celsius.
Place the semolina, sugar, cake flour, ground almonds and baking powder into a mixing bowl.
Whisk the dry ingredients to evenly combine.
Add the melted butter and milk.
Mix well until smooth.
Place the mixture in a well-greased oven proof casserole and bake for 25 – 30 minutes.
Remove from the oven and slice immediately.

Combine the honey and water in a small AMC pan.
Bring to the boil and simmer for 5 minutes – the syrup should not be thick.
Pour the orange blossom essence into the honey syrup and stir.
Pour the hot syrup over the soji squares as they come out of the oven.
Leave the squares to soak.
Serve garnished with rose petals or almonds.