diwali recipes

Mela’s Diwali Episode…..


Behind the scenes....Yudhika Sujanani on Mela SABC 2

Behind the scenes….Yudhika Sujanani on Mela SABC 2

Eggless baking can be quite stressful…some of my attempts have led to my worst cooking disasters…so embarrassing that I could not bear to share the pics…red velvet cakes that look like melted plastic, cakes that look like biscuits and horrid tasting ‘bicarby’ ones too.

This recipe is one of my best…..quick, easy and simple to prepare…it will have you baking like a star!

I added this recipe to my Diwali episode on Mela….play around with it….spice it up with cinnamon or nutmeg…or add a little leftover burfee crumbs to zhoosh it up!


Just a thought….I do get quite a few questions about my big red dot….well, I just got tired of those fancy ones and thought I would go back to the dots or ‘botus’ that my gran used to wear…I love them and yes, they are traditional and some say ‘old fashioned’!  Some say it is a brave choice of dot…well, I like them and will keep wearing them!


Mela lights up my Sunday….don’t forget to tune in next week and in the meanwhile enter the KitchenAid competition here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ to win a KitchenAid stand mixer worth R6990 and then click here if you love love love AMC cookware as much as I do to win a 24cm Gourmet roaster worth over R3000, https://yudhikayumyum.com/competition/amc-giveaway/…..


While we were working on the chana magaj shoot, our pan with the cooked chickpea flour vanished…turns out the lovely Mark Corlett left the pan in the prep kitchen and the cleaner ‘chucked’ out the mixture…so it was back to square one for us on the prep….it was quite a giggle!  There are always fun times with the Mela team….if you missed the Diwali episode, click here….https://yudhikayumyum.com/sabc-2s-mela-videos/mela-diwali-chana-magaj-and-eggless-cake/ – as you can see from my little clips…I love AMC cookware and for a recipe like magaj a good pot is a must!



For the Chana Magaj recipe, click here… https://yudhikayumyum.com/2013/11/01/pecan-chana-magaj/




The Eggless Coconut Cake....by Yudhika


Eggless Coconut Cake


125g butter, at room temperature…please!

125g sugar

Zest of 1 lemon

125ml desiccated coconut

60ml Double Thick Greek Yoghurt

250ml full cream milk, at room temperature

375ml cake flour

10ml baking powder

5ml bicarbonate of soda

5ml vanilla paste

For the Lemon Frosting:

125g butter – at room temperature

375ml icing Sugar

45ml fresh cream

30ml fresh lemon juice

Strawberry jam, to sandwich cakes

Strawberries, to garnish


Some KitchenAid love....with Yudhika Sujanani


Here’s how:

Pre-heat the oven to 160 degrees celsius.

Grease and line a 2 x tins with paper cases.
Cream the butter and sugar until light and fluffy.

Scrape down the bowl often and then add the lemon zest.

Add the coconut and beat for a few seconds.

Combine the yoghurt, full cream milk and vanilla paste in a jug.

Sift the dry ingredients and add them to the creamed butter.

Pour in half the milk and yoghurt and beat on low, gradually adding the remaining liquid.

Scrape down the bowl with a rubber spatula and continue beating until the ingredients are well combined.

Divide the batter into the 2 prepared tins.

Bake for 20 minutes or until a toothpick comes out clean when the cakes are tested.

Leave to cool slightly before placing the cakes on a wire rack.

Prepare the frosting:

Cream the butter and add the icing sugar gradually.

When the butter is very light in colour, add the fresh cream.

Continue beating for a few seconds, then add the fresh lemon juice.

Beat until the frosting is fluffy.

Sandwich the cakes with jam and then frost the top and sides using a palette knife.

Garnish with strawberries and coconut shaving

Diwali Burfee Blues…..Orange, Cardamom and Pistachio Burfee

Orange Cardamom Burfee by Yudhika Sujanani

Orange Cardamom and Pistachio Burfee by Yudhika Sujanani

Every year, there are a few requests for burfee recipes….so far I have done Almond burfee, Chocolate Burfee, Rose Burfee and Coconut Burfee….even Burfee made with fresh cream! And every year, I still think up more Burfee recipes. Sometimes, it has left me feeling rather blue….always having to think up something different! Speaking of blue…check out the new KitchenAid Stand Mixer competition on the blog….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ and another competition that will definitely chase your blues away is the AMC Gourmet Roaster competition, click here, https://yudhikayumyum.com/competition/amc-giveaway/ – this is just what you need to get simmering for Diwali.

Back to the burfee….my favourite is the more solid burfee slice made with almonds and topped with brightly tinted flakes. This year, I have been playing around with burfee ideas and came up with a new one…Orange and Cardamom Burfee! This is also a teaser….I am featuring this recipe in the Post Diwali Supplement 2014 so this will give you a little ‘taster’ of what is to come on Wednesday….so, don’t forget to pick up your copy of the Post Newspaper on Wednesday, 15 October…I will also be preparing a traditional veggie breyani on this weeks’ episode of Mela on SABC 2 at 10.30am!

Now, the fresh cream burfee is softer and call be scooped or moulded into balls. You can watch the clip here, https://www.youtube.com/watch?v=GWFDoAJuQXI and here for the recipe: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ The important thing about the fresh cream version recipe is that you must reduce the liquid by at least 50% or the burfee will be too soft..if it is too soft, then place the burfee in the freezer for a while…this will dry out the excess moisture and then the burfee will firm up!

For the coconut burfee click here, https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ and the rose burfee click, here…https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/

Orange Cardamom and Pistachio Burfee

500g Klim milk powder

175ml tinned dessert cream

375ml sugar

250ml cold water

Zest of 1 orange, leave out the white pith
5ml orange essence
2,5ml ground cardamom

25ml butter

Few drops orange gel food colouring
Whole pistachios
, toasted
Slivers of orange zest, to decorate

Grease a 20 x 25cm pyrex dish or baking tray with butter.

Line the tray with plastic wrap ensuring the sides are also lined.

Grease the plastic wrap with butter.
In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.

Leave this aside for an hour to dry.
Place the milk powder mixture into a food processor and pulse for 30 seconds or until the mixture resembles bread crumbs.
Combine the sugar, water and orange zest in a small AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.

Tint the syrup with the food colouring.
Pour the syrup into the milk powder and stir well to combine and leave to cool just slightly.
Quickly press the mixture down into the prepared dish or baking tray.

Once the mixture cools, refrigerate the burfee until firm and slice into blocks or diamonds.
Garnish with pistachios and orange zest slivers.

Traditional Lamb Curry….

Traditional lamb curry by Yudhika Sujanani

Traditional lamb curry by Yudhika Sujanani

Ten days to Diwali…the countdown has begun! It’s time to start planning the menu, and to start hauling out those tried and tested recipes. The next ten days are going to be manic in ‘Holiwood’ – the Diwali orders are piling up and so are the recipe requests….the AMC giveaway on the blog has created quite a stir…click here for more, https://yudhikayumyum.com/competition/amc-giveaway/. There are two of my supplements out this Wednesday, 15 October in the Post Newspaper so don’t forget to diarise the date and pick up your copy! I just love the buzz and hearing from all of you…thanks for the lovely emails and comments!

I am delighted to say that yesterday’s episode of Mela was the most popular so far. The recipe for Durban Naan bread is the most viewed recipe on the blog and it just goes to show that old is gold! For the longest time, I felt that my food loves were not sophisticated enough…I am a simple eater and old-fashioned food is my best….as someone on twitter said…move over Chip and Dip…it’s time for Raan and Naan….click her to watch the clip from Mela, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-raan-and-naan/ and here for the recipe:https://yudhikayumyum.com/2014/10/12/melas-raan-and-naan/

A word of warning…..I am going to be blogging lots…just so you get some great ideas for your Diwali feast…so fasten your seat belt..this is going to be amazing ‘blog party’…stay tuned for the latest competition…details posted later today!

Lamb curry is one of my favourite curries….you can add potatoes to this if you like. A lamb dish always makes an appearance at our Diwali table…and so does fish, prawn and vegetarian…plus a decadent sweet offering! You can use shoulder, knuckles or leg for this recipe…I used the lamb shanks…I asked Mr Pat at Broadacres Spar butchery to slice each shank into three knuckles! This is one of my favourite cuts and it even works well in Lamb breyani. Leg of lamb is my least favourite cut for curries.

Traditional Lamb Curry

Serves 6 – 8

2kg lamb shanks

75ml sunflower oil

2 x 2.5 inch pieces of cinnamon

1 large bay leaf

2 cardamom pods

5ml cumin seeds

1 onion, finely chopped

10ml coarse salt

30ml crushed ginger

15ml crushed garlic

50ml red chilli powder

10ml ground coriander

7ml ground cumin

5ml garam masala

2,5ml tumeric

3 tomatoes, blanched and chopped

Fresh coriander to garnish

Here’s how I do it:

Cut across each shank into 3 pieces.

Heat the sunflower oil on medium in an 30 AMC pot.

Add the cinnamon sticks, bay leaf and cardamom pods.

Fry the whole spices for a few seconds until fragrant, then add the cumin seeds.

Add the onion, then stir in the salt and sauté until golden brown.

Add ginger and garlic paste and stir before add all ground spices.

Place the lamb in the spice paste and stir well to coat the piece.

Remove from heat if necessary while you do this.

Stir the meat ensuring that the spices and lamb do not stick and burn.

When the mixture does begin to stick, add boiled water and leave to simmer for about 60 – 90 minutes or until the meat is tender – I simmer the lamb on a very low heat to make sure it’s meltingly tender!

Add the chopped tomato and simmer until they soften and form a thick sauce.

Adjust the seasoning and garnish with fresh coriander.

Paneer Makhani

Yudhika's Paneer Makhani...

Yudhika’s Paneer Makhani…

I am almost certain that by now, you have realized that Diwali is not a ‘Diet Friendly’ time of year. And this recipe is no different to any of the other Diwali favourites…a double whammy dish with cream and butter.

For a more sensible option try the ‘Seyal Paneer’ recipe: https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/saffron-tv-seyal-paneer/

I also use paneer as a pie filling in this Paneer Pasties recipe: https://yudhikayumyum.com/2013/10/24/paneer-and-mushroom-pasties/

This Paneer Makhani recipe will get you a gold star for Diwali!

Paneer Makhani


600g paneer, sliced
60ml cashew nuts
125ml boiling water
60ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7,5ml coarse salt
15ml crushed ginger and garlic
2 green chillies, chopped
20ml red chilli powder
2 x 400g tins chopped tomatoes
15ml ground coriander
10ml ground cumin
5ml garam masala
Pinch ground cardamom
2ml turmeric
60g cold butter, diced
30ml fresh cream
Coriander to garnish
Gold leaf to decorate

Here’s how:


Slice the paneer into pieces.

Soak the cashew nuts in boiling water for 10 minutes and liquidize until smooth.
Pound the ginger, garlic and green chilli together.
Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant.
Add onions and salt, saute until light golden brown.
Add crushed ginger, garlic and green chilli, then add the red chilli powder.
Stir the chopped tomatoes into the spices.
Sprinkle in the ground coriander, cumin, garam masala, ground cardamom and turmeric.
Simmer until the tomatoes soften completely.
Use a potato masher to break down any lumps.
Add the cashew paste and 250ml boiling water.
Simmer until the sauce thickens.
Whisk the cold butter into the sauce, then pour in the fresh cream.
Gently place the paneer into the cooked sauce and heat through.
Garnish with fresh coriander and edible gold leaf.

Pecan Chana Magaj….

Yudhika Sujanani's Chana Magaj...

Yudhika Sujanani’s Chana Magaj…

The food world is changing at an alarming rate…new trends are constantly being introduced and with so much emphasis being placed on ‘painting a picture’ on a plate, we lose the plot. I have a different approach to food and opt to keep it traditional especially with recipes like this Chana Magaj…’Why change it?’ It’s delicious, flop proof and a hit with my friends and family!

I remember paying an absolute bomb for a tray of ‘Chana Magaj’ many moons ago…much to my horror, when I sliced it, it simply crumbled. I was completely dismayed and cross (I will use a more acceptable word). I looked at the crumbled mess and tried to massage it back into a block! I eventually melted a large chunk of butter and mixed it into the chana crumble….it worked like a charm. The moral of the story is don’t scrimp on the butter!!!!

The ‘Devil is in the Detail’…As with most traditional recipes, patience is the secret ingredient. Put on some music and pour yourself a glass of wine while you are stirring the chickpea flour….taking your time makes all the difference. Use a 30cm AMC pot for cooking the chickpea flour…I know I do go on about it but ‘like seriously’…you can’t use a flimsy thin based pot for this! I get my daughters, Hetal and Tanvi, to take turns with cooking the chickpea flour. Every now and then, they bill me for their work and they do a fabulous job!

Chana Magaj keeps for ages in the refrigerator…so keep a few blocks away for ’emergencies’. I confess, I have lots of ’emergencies’ especially when I know these treats are resting in my refrigerator.

Pecan Chana Magaj


500g chickpea flour
100ml milk, boiled
500g butter ghee
5ml ground cardamom
375g icing Sugar, sifted
100g Klim
100g pecan nuts

Place the chickpea flour and hot milk in a mixing bowl.
Rub the milk into the flour until it resembles breadcrumbs.
Leave the mixture to dry for an hour and then break down the large lumps using your fingertips.
Melt the butter ghee in an AMC pot on a low heat and then add the chickpea flour.
Continue stirring until the chickpea flour turns deep golden brown in colour – about an hour.
Leave aside to cool.
Grease a 25 x 25cm baking tray and line with plastic wrap.
Fold the wrap over the sides of the tray.
Stir in the ground cardamom, sifted icing sugar and full cream milk powder into the cooked mixture.
Work the icing sugar and milk powder into the chickpea flour using your fingertips.
Press the mixture into the baking tray – if the mixture is too dry, add a little melted butter.
Garnish with pecan nuts and leave aside to set.
Slice into blocks and lift the plastic wrap to loosen from the tray.

Fong Kong Breyani with Fish and Prawn

Fish and Prawn Breyani

Fish and Prawn Breyani

I don’t eat enough fish…sad but true! So this is me making an attempt…

This is my latest quick and easy breyani recipe – it’s also become known as the FONG KONG Breyani!!! The old-fashioned way was to steam the raw fish with the rice…sometimes it’s perfect and sometimes the fish turns into mush….this FONG KONG style ensures that it will be perfect…aromatic, appetizing and beautifully presented.

Most of my favourite fish choices are either on the red or orange list. Check the SASSI website for more details…you will be surprised to find some of our old favourites like Englishman, Red Roman and Mussel Cracker on the list! So buy fish on the ‘Green List’! I have opted to use fresh hake….it is seriously good, reasonably priced and always available! To ‘tart up’ the hake, I ‘shoshen’ sauteed prawns over just before serving.

Nothing beats a good pot for making breyani…a FONG KONG pot just won’t do. That would be asking for trouble. For me, I haul out a rather large AMC pot, to cook up a super large batch…we sometimes have neighbors to feed!

Here is the recipe:

Fish and Prawn Breyani

1kg linefish steaks
15ml red chilli powder
Salt to season
1kg prawn tails
Sunflower oil to fry fish and prawns
4 potatoes, sliced into rounds and fried
65ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7ml coarse salt
20ml crushed garlic
30ml red chilli powder
400g chopped tomatoes
10ml ground cumin
10ml ground coriander
2ml turmeric
125ml fresh cream
250ml cooked lentils
900ml cooked basmati rice, cooled
100g butter, melted
250ml boiling water
Fresh coriander, to garnish

Here’s how:

Rub the red chilli and salt over the fish steaks and leave to marinate in the refrigerator.
Heat the sunflower oil, add the cinnamon stick and bay leaf.
When the spices are fragrant, add the cumin seeds.
Once the seeds splutter, add the onion and salt.
Saute until the onion is light golden brown.
Stir in the crushed garlic, stir for a few seconds, then add the red chilli powder.
Add the chopped tomatoes followed by ground cumin, coriander and turmeric.
Simmer until the tomatoes soften.
Add the fresh cream, layer the potatoes and halt the lentils over the tomatoes.
Next add the cold basmati rice and the remaining lentils.
Drizzle in the melted butter and pour the boiling water over the rice.
Steam on low until the rice heats through.
Heat the sunflower oil and fry the fish until golden brown.
Place the fish steaks over the rice and cover.
Lastly heat 30ml sunflower oil and saute the prawn tails for a minute just before serving.
Season the prawns with salt and scatter them over the rice.
Cover the pot with a tight-fitting lid and leave to infuse for a minute.
Garnish with fresh coriander and serve immediately.

Diwali on a plate….

With Diwali just around the corner, I spend a fair bit of time trying to decide what to prepare and which recipes to share on the blog…after many years of feeling sad around festive occasions, my daughter…the lovely Tanvi, was born on this auspicious day…so it become a tradition to celebrate her birthday on Diwali and it’s never without a feast!

I have been looking back at pics and recipes that I prepared recently and stumbled upon this set from the Garden and Home magazine. I meant to blog it ages ago…and almost forgot…I solemnly swear to blog more often. Lyn Woodward from G and H did an entertainment feature at my home earlier this year. I had just arrived back from Thailand and Vietnam – and went straight into this shoot. Looking at the pictures, I realized that Diwali and Christmas are celebrated a few times a year in my home.

Sometimes things just don’t work out the way you plan…what was supposed to be lunch in the under our beautiful willow tree, turned out to be a muddy garden slush puppy…it rained and rained….on the up side…it was perfect curry weather. I tossed out my summery frock and hauled out a ‘Maggie Thatcher’ sort of dress…gotta love that Pringle store in Sandton City!

On the guest list…we had our fabulous neighbors, Neil and Natalie Andrews, and one of my old-time friends…aka the 702 traffic man…the one and only Aki Anastasiou! Never a dull moment with these three around….fabulous company and boy, and enthusiastic about food…definitely my kind of people! By this I mean…not the salad and low-fat dressing sort! Throw in Lyn Woodward…and its the perfect recipe for a bit of lunch time trouble!

The Crew…

The Cook - Yudhika Sujanani

The Cook – Yudhika Sujanani

The Rob....

The Rob….

Natalie Andrews

Natalie Andrews


Aki Anastasiou and Natalie Andrews...

Aki Anastasiou and Natalie Andrews…

Lyn Woodward....and the Diwali princess, Tanvi Sujanani

Lyn Woodward….and the Diwali princess, Tanvi Sujanani

A sit down meal is becoming quite rare since most people opt to entertain at restaurants. I am a bit old fashioned about this and prefer a home cooked meal…bangers to breyani….anything will do. And planning the table design can be so much fun! I get my kids to help out with this and they are fast becoming little experts.

Kids adding a few special touches to the table...

Kids adding a few special touches to the table…

Menus are somewhat challenging for me…I have a rule…I serve only what I love! A good hot snack gets the party off to a good start. And, once the snacky bits are served, you can take a deep breath…and relax.

My favourite dish of the day was the Masala Lamb which I served with Aloo Parathas, Pomegranate Raita and Mint and Coriander Chutney! Click on this link for the Aloo Paratha recipe: https://yudhikayumyum.com/2013/10/27/sunday-breakfast-blues/

I use my very own Curry Me Home range of spices…email me at hetals@iafrica.com for the mail order details or click here to find your nearest Spar outlet: https://yudhikayumyum.com/my-spar-stockists/

Here is another recipes that will spice up your Diwali entertaining…

Yudhika's Masala Lamb

Yudhika’s Masala Lamb

Masala Lamb

Serves 4 – 6

1.2kg lamb knuckles
62.5ml sunflower oil
2 onions, finely chopped
7,5ml coarse salt
15ml crushed ginger
15ml crushed garlic
30ml Curry Me Home Red Chilli Powder
10ml Curry Me Home Ground Coriander
5ml Curry Me Home Ground Cumin
5ml Curry Me Home Garam Masala
2,5ml Tumeric
1 x 400g tin chopped tomatoes
15ml Curry Me Home Magic Masala
30g fresh coriander, chopped

Here’s how I do it:

Heat the sunflower oil on medium in a large AMC pot.

Add the onion and salt. Then sauté until the onions are golden brown.

Add ginger and garlic paste and stir before add the red chilli powder.

Place the lamb in the spice paste and stir well to coat the knuckles.

Remove from heat if necessary while you do this.

Stir the meat ensuring that the spices and lamb do not stick or burn.

When the mixture does begin to stick, add boiling water and leave to simmer for about 30 – 45 minutes.

Sprinkle the ground coriander, cumin, garam masala and turmeric over the lamb knuckles.

Stir well and leave to simmer until the lamb is tender.

Add the chopped tomato and simmer until they soften and form a thick sauce.

Sprinkle the magic masala over the lamb and simmer for a minute.

Adjust the seasoning and garnish with fresh coriander.

Banana-less Banana Puri???

Banana Puri

Banana Puri

Could someone please tell me why this is called Banana Puri??? I have no idea but these are actually banana-less puris! Someone once told me that they look sort of like a banana so I stared at them and quite honestly didn’t agree…back in the day, you just couldn’t disagree with the old ladies…so I remained silent. How things have changed?

These pastries remind me of Diwali in Isipingo…..there was a lady, Mrs Nowbuth, who made the best puris ever and it was the talk of our little town. Her husband, Mr Nowbuth, was a teacher at our primary school and he was quite the terror! The pastries were sent out in strict rations…one per household…placed on an flimsy paper plate. Slim pickings for the youngest kid and this meant that I never got to try them. It made me resentful…I really wanted to tuck into one and eyed them greedily! I promised that I would learn how to make these and eat them all on my own!

I first tried making these when I was in high school. Armed with the ‘Bible’ of traditional cooking, ‘The Indian Delights’. It wasn’t the recipe that was a problem…just lack of experience…how thin do I roll out the pastry…what should the syrup be like…how long should I boil it? The answer was mainly pure guess work and impatience.

What a disaster??? The pastry was soaked in oil and what was supposed to look like a rose, resembled a garden snail. This was definitely a lesson in ‘how not to find a good husband’ My first encounter did not deter me – in fact, they were so bad that I was determined to get them right. I persevered and am proud to say that I think I have perfected them…the secret is in resting the dough which I discovered by accident about fifteen years ago….I had been baking all day…and hit the wall. So, I wrapped up the puri dough in cling film and tossed it on the kitchen counter. I got up the next morning and rolled the dough out…the banana puris turned out perfect.

Getting these right takes practice…and the most important ingredient is a super dose of patience. Oh, and one more important lesson….perfecting these delicate pastries did not help me hook the perfect husband…not the first time round, ANYWAY!

I would love to hear about your Diwali memories…post a comment!

Banana Puri

500ml Spar cake flour, sifted
2,5ml ground cardamom
75ml Spar buter
Pinch of salt
2,5ml baking powder
5ml lemon juice
200ml iced water
200ml Spar butter, melted
Cornflour for sprinkling
Spar sunflower oil, to fry banana puri
Tinted roasted almonds, to garnish

For the sugar syrup:
250ml Spar sugar
200ml cold water
1 cinnamon stick
25ml rose syrup

Here’s how

Mix the sifted cake flour, ground cardamom, salt and baking powder in a mixing bowl.
Slice the butter into little cubes and rub into the dry ingredients until the mixture resembles fine breadcrumbs.
Add the lemon juice to the iced water.
Make a well in the centre of the dry ingredients and add enough iced water to make a stiff dough.
Leave the dough to rest overnight (8 hours).
Divide the dough into eight portions and mould into smooth balls.
Use a rolling pin to work each portion into a paper thin round.
Dust the work surface with flour to prevent the dough from sticking.
Dust a large baking sheet with flour and place the first round on it.
Brush the round with melted butter ghee and then sift a tablespoon of cornflour over.
Pile the rounds on top of each other making sure that both sides of the rounds are brushed with butter ghee and dusted with cornflour except the top of the last round.
Gently roll out the pile and trim the edges.
Brush the top of the dough with melted butter ghee and then dust again with cornflour.
Roll up the dough tightly to form a swiss roll and slice the dough into 12 portions.
Place the sliced dough with the layers facing up and flatten at a 45 degree angle.
Roll the dough into an oval and fold the open edge over and press firmly to ensure its does not open when being fried.
Heat oil in a small pot on medium heat.
Fry the banana puri one at a time and gently spoon a little oil over the pastry. This helps to puff up the layers in the pastry.
Turn the pastry over and continue spooning oil over.
The banana puri should still be pale in colour when cooked.
Drain on a wire rack.

To make the syrup:
Combine the sugar, cold water and cinnamon stick in a pot. Cook on a medium heat stirring continuously until the sugar dissolves. Simmer until a thick syrup forms. Pour in the rose syrup and leave aside to cool slightly. Drizzle a little syrup over the banana puris and garnish with flaked almonds.

Yudhika’s Tips

The sugar must dissolve before it comes up to the boil as this would cause the syrup to crystallise.
If the puris start to open, use a slotted spoon to hold the pastry against the side of the pot. Once the pastry holds its shape it can be turned over.
Dust the banana puri with icing sugar instead of sugar syrup.

Laddoooooommmmaaaa – scoring a Diwali goal!

Ladoooma! Scoring some Diwali goals!

My son, Rushil, runs around screaming ‘Laduma’ every time he sees a Laddoo. These are made not only at Diwali time but whenever there is a prayer.

Here is my recipe for Laddoo…

625ml Spar sugar
300ml cold water
5ml egg yellow food colouring
2ml red food colouring
Spar sunflower oil, to fry
500ml chickpea flour
7ml baking powder
20ml Spar butter
220 – 250ml cold water
5ml ground cardamom
Tinted almonds to garnish
Edible gold leaf, to garnish
Combine the sugar and water in a thick bottomed pan.
Stir until the sugar dissolves and then bring to the boil.

When the syrup thickens slightly, remove from the heat.

Add the food colourings and stir.

Add more food colouring if necessary.

Place the chickpea flour in a large mixing bowl with baking powder.
Rub in the butter until the mixture resembles breadcrumbs.
Add enough cold water to make a thick batter.
Heat the sunflower oil in a thick bottomed pot.

Hold a colander over the hot oil and press a little batter through.

Frying the boondhi in the 40cm AMC electro roast unit

Fry the batter droplets in hot oil and remove when they are light golden brown.
Drain the cooked droplets for a few seconds and then place them in the warm syrup.
Repeat until all the batter has been fried and soaked in syrup.
Sprinkle the ground cardamom over and leave aside until the syrup has been absorbed.

Grease your palms with a little oil and mould the mixture into balls – they are quite sticky at first but do dry out after a few hours.

Moulding the boondhi into laddoo

Garnish with tinted almonds and gold leaf.
Yudhika’s tips:
The syrup must not spin threads when it is tested – it should still be thin enough to penetrate the fried batter droplets.