Vermicelli Pudding or Payasam (the south Indian term for it) is an Indian dessert typically served on religious occasions or festivities. It is a delicious dessert,  when cooked well of course. There was a time in my life when I did not get this pudding right. Every time I tried, it was almost a disaster but my polite guests always ate it and said it was good.

One day I finally had success with my attempt at making Vermicelli Pudding. It was then that I realised my guests were actually just being nice. I had invited 2 of my friends for dinner one day and I made this Vermicelli Pudding as dessert, I thought I did a great job but I could see my friends were struggling to eat it, keeping a straight face. They told me it was delicious but when I tasted it I realised it was actually a disaster. I was totally embarrassed and from that moment on I never attempted it again.

My hubby loves Vermicelli and he insisted I learn to make it well. He couldn’t exactly go to his mum to eat it anymore, we did move miles away from Durban. So after a few more failed attempts I finally got it right.  One day I had a light bulb moment and I discovered what I was doing wrong.  My vermicelli was actually being overcooked. You see vermicelli is like pasta, it must be cooked al la dente and once the heat is turned off it finishes cooking to a lovely consistency. Frying your vermicelli in the butter ghee from the very start also makes all the difference to the taste.

Vermicelli is a very fine, like angel hair pasta and you can easily overcook it. Most Indian Spice Stores or local supermarkets stocks Vermcelli. Not everyone serves this sweet dish with Papadums but my family loves it.  I often serve it this way, the sweet with the savoury is super delicious.

Most people use sugar and some even use a little water when cooking this Vermicelli Pudding but I prefer to use milk and condensed milk to sweeten it.

 

 

Print Recipe
Vermicelli Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Melt the ghee on medium heat. Add the vermicelli and fry until it's slightly brown
  2. Add milk, a little at a time and mix well. Allow it to simmer until the vermicelli is cooked but be careful not to overcook it. The vermicelli pieces will still remain whole, if it looks mushy then it is probably overcooked and this is when you have stodgy vermicelli pudding. Stir at regular intervals and turn the heat off as soon as the vermicelli is cooked but still firm.
  3. Add condensed milk, elachie and almond. I used 3 tabelspoons of condensed milk but feel free to use more if you want it sweeter
Share this Recipe

Vegetable Makhani is similar to Butter Chicken as it’s exactly the same sauce that’s used minus the chicken. It consists of a rich, creamy sauce and cashew nut paste can be added to the sauce but I prefer not to add it, it’s because it feels rather strange adding nuts and fruit to my curries. I grew up eating South African Indian food which is never cooked with any nuts or fruit so I’m not about to start now, well maybe I’m just not that adventurous. All the same this Vegetable Makhani is still absolutely delicious without the nuts.

I remember eating this dish at an authentic Indian restaurant here in Johannesburg and it was the most delicious vegetarian dish I have ever eaten, however I think they got a new chef at the restaurant and it never tasted the same again. So I thought I will try making some myself and I think this recipe is as close to the real thing. It has the right balance of spices and a hint of sweetness, I never liked a sweet curry but these authentic creamy sauces does need that hint of sweetness, it makes all the difference.

You can add any vegetable you want to this dish but I think firmer vegetable works better, it doesn’t get all mushy in the sauce and you can add paneer. I prefer making my own , you can totally omit the spices if you are using my recipe for Spicy Paneer

There’s nothing better than eating this curry with rice or  freshly made naan bread, it’s wonderful to soak up all that sauce, I’m drooling just thinking about it. I prefer to steam my vegetable before adding it to the sauce and I think this is a quick and easy way too. You can add vegetable according to the amount of  sauce you prefer in your curry, if you want a whole lot of sauce then add less vegetable but if you want less sauce you can add more vegetable. I add about 2-3 cups of vegetable together with a little bit of paneer.

Print Recipe
Easy Vegetable Makhani
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Steam your vegetable for a few minutes until cooked and set aside
  2. Heat oil and add cumin seeds. Once the seeds start to burst add the bay leaf and onion. Sauté the onion until it's translucent. Add the ginger/garlic paste and fry for a minute.
  3. Add the ground cumin, coriander, chilli powder, masala and turmeric. Cook for 2 minutes, it will form a thick paste, add a few drops of water to prevent it from burning
  4. Add tomatoes and yogurt. Season with salt and add the sugar. Cover and simmer on low heat until the tomatoes are cooked, the oil will surface to the top when it is ready.
  5. At this stage remove the bay leaf and blend the sauce until it's smooth. add it back to the pan and add the fresh cream together with the fenugreek leaves, crush this between our fingers and then add it. Add your vegetable and if you are using paneer, you can fry it in a little butter or oil and add it to the sauce. Add garam masala and serve hot with naan bread or rice
Share this Recipe

Almond Biscuits reminds me of the Greek Biscuits, Kourabiedes, these are not quite the same but they will do for now. I have tasted many amazing almond biscuits but this Almond Biscuit is simple, my middle name is simple. My kitchen smelled so amazing, these past few days, with all the aroma of freshly baked biscuits and sweetmeats, smelled like a bakery.  The smell of baked goods is so comforting in a home, I love it.

I know almonds are really expensive but it’s ok to indulge in some Almond Biscuits occasionally. This recipe doesn’t need a whole lot of almonds, I just used half a cup of crushed almonds and the biscuits were still totally amazing. If you love almonds then this biscuit is sure to satisfy your taste buds. A friend did give me the recipe for the Greek version and I will try that soon, those biscuits require brandy and eggs so it’s why I didn’t use it for my Diwali baking. Baking biscuits is time-consuming and you’ve got to exercise patience when making them. I don’t have loads of patience but this is one time when I do try to relax and enjoy the process of baking and creating beautiful sweet treats. If you not comfortable with decorating then stick to simple decorating techniques, it will save you loads of stress. I know we all want to impress with our baking skills but simple things can also look pretty, as long as everything looks neat an edible you are good to go. You don’t want to spend hours trying to decorate if you not good at it and then it all turns into a sloppy mess, we eat with our eyes so if you have simple but attractive looking treats it will be eaten.  Everybody wasn’t born to decorate like a pro, I know I wasn’t.  So let’s keep things simple and stress-free.

These almond biscuits are simply rolled into balls, baked, cooled and dipped into castor sugar and they still look amazing.

Print Recipe
Almond Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 160 degrees celcius. Cream the butter and sugar using a food processor.
  2. Add the almonds and flour and mix until it forms a firm dough, not crumbly. You many not need all the flour so add a little at a time
  3. Divide dough into 24 balls and refrigerate for 5 minutes
  4. Place on a cookie sheet lined with parchment paper and bake at 160 degrees celcius for about 20 minutes or until cooked. I usually tell my cookies are done when I can smell them. They will still be slightly soft when removed from the oven but it will harden when cold.
  5. Once biscuits are cool roll them in some castor sugar
Share this Recipe

These Chocolate Coconut Biscuits are light and crisp with the added decadence of rich chocolate, I absolutely love them. This is not my recipe, my mum-in-law has a dear friend that makes these amazing biscuits and she kindly gave me her recipe. She makes the best biscuits and she decorates all her biscuits beautifully, my decorating skills needs some working on but for now they pretty and edible and I guess that’s all that matters.

As you know I share a lot that I learnt from my mum-in-law and I mention her in my posts. I hear a lot of woman complaining about relationships with their in-laws, I must say that I am blessed as I share a very amicable relationship with mine. It’s all about mutual respect, I guess any relationship is a two-way street, it takes work from both parties. Life is too short to have enemies so I try to work on relationships with my family but sometimes you know when the other side just doesn’t need you or want you in their lives so you step away.  It makes me sad that even families today have their priorities mixed up, some of us would rather make money than spend time with loved ones or they would rather be alone because being with family is an inconvenience. I miss the family unity we had growing up, the older generation did a good job of keeping families together, unfortunately I can’t say the same for my generation. It’s sad but life goes on, if you have parents and immediate family that loves you, I suppose it’s all you need and I’m thankful I have a family.  Well I must say the Diwali baking has been a great stress reliever and therapeutic, for a while I had no time to think but just work. I told you keeping busy keeps you sane and I am so sane right now.  Gosh, I do love talking.

Back to these Chocolate Coconut Biscuits, I used some medium desiccated coconut for these, they seem to make the biscuits a little light and airy. Like with any biscuit do not add all the flour at once, temperature and weather does affect the amount of flour you may need. I cut them into rounds and gently scraped the top of each one with a fork. When cool you can stick them together with some of your favourite good quality chocolate.

 

 

Print Recipe
Chocolate Coconut Biscuits
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 160 degrees celcius. Using a food processor cream the butter and sugar until creamy. Add the cocoa and and mix well
  2. Add the coconut and four . Mix together until a firm dough is formed, dough shouldn't be crumbly.
  3. Roll out, about 3mm thickness, and cut into small circles, scrape the top with a fork. Place the biscuits on a cookie sheet lined with parchment paper and bake for about 20 minutes
  4. Once biscuits are cool sandwich together with chocolate
Share this Recipe

Gulab Jamun is a popular Indian sweetmeat, it’s sweet and deep-fried so I guess you should save the recipe for special occasions.  The Gulab Jamuns we make in South Africa are slightly different to the ones made in India, ours is not soaked in syrup, it’s dipped in for a few seconds and removed. The traditional Indian Gulab Jamun also uses powdered milk but in South Africa I haven’t seen many recipes with this ingredient, I’ve added some in my recipe but it’s totally optional. I roll them into coconut after dipping them in the syrup but that’s a matter of personal preference, I simply love anything with coconut, I am a coconut fan…you can tell I’m Indian.

Indian sweetmeats are delicious but I feel that some of them are way too sweet, it’s something I cannot get used to. You will find that I reduce my sugar content in almost all my recipes, the sweetmeat can still taste delicious without being overly sweet. I also haven’t had any disastrous recipes due to the low sugar content, my recipes have worked well so far.

Gulab Jamun is a pretty easy sweetmeat to make, in fact for me it’s one of the easiest and I enjoy making them, it’s almost therapeutic. Some may find it difficult to get the shape perfect but it’s very simple, you roll a piece of dough into a ball and then just roll it in the palms of your hand and you will get that perfect oval finger shape. If your dough is too dry it will also be difficult to shape the Gulab Jamun and it will crack when frying them so ensure your dough is soft but not sticky. Your oil needs to be on medium heat as the Gulab Jamun needs to cook well on the inside, if it browns too soon it will not be cooked on the inside. For the sugar syrup, I usually reduce mine until it’s slight sticky and syrupy, I keep the syrup warm on the lowest setting, this prevents the syrup from crystallizing. You can also make the Gulab Jamun whatever size your prefer but smaller is better.

Print Recipe
Gulab Jamun
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. For the syrup, add the sugar, water, elachie and rose essence to a saucepan and bring to the boil until it's slightly sticky and syrupy. Reduce heat to the lowest setting and keep syrup warm
  2. In a large dish, add the condensed milk, melted ghee, milk, nutmeg and elachie. Mix it well. Add a little flour at a time until you form a soft dough, not sticky and not to dry, you must be able to roll it into shape easily.
  3. Heat oil on medium heat
  4. Divide dough into little balls and then roll in the palm of your hands to form an oval finger shape
  5. Fry the Gulab Jamuns in the oil, use a slotted spoon to drain all the oil before removing. Dip in the syrup for a few seconds and roll into the coconut
Share this Recipe

Of late I have been wanting to try everything rose flavoured, I think it is one of the most amazing flavours, it’s becoming my little obsession. It’s why I think these rose pistachio cookies will be a perfect addition to my Diwali treats. Rose flavour originated in Persia and then moved on to Arabia and India, I guess it’s why it such a common ingredient used in Indian cooking.  Roses are beautiful to look at and makes everything look stunning so can you imagine eating rose flavoured cookies, it’s heaven.

I can’t promise this is the last of rose flavour because it is used a lot in sweetmeats too and with my Diwali baking you will probably find the addition of rose essence in a lot of recipes.

These cookies were dipped in some chocolate, to which I added some rose syrup just so I can taste the rose and smell the rose. It’s no point calling anything rose flavoured if you can’t taste it, don’t you agree?  You can totally omit the chocolate, the cookies taste delicious on its own but if you want that extra decadence then chocolate it is.  I used granulated sugar as I wanted my cookies a little crisp and I toast all my nuts before adding them to my cookie dough so I toasted my pistachios too, the toasted nuts adds a lovely crunchiness to cookies. I add my nuts to a pan on the stovetop and let it toast on low heat, about 10 minutes. I prefer low heat as I do sometimes forget about them and on low heat there’s less risk of them burning.  It will be slightly brown and fragrant when ready.

Please note that I have adjusted the amount of rose essence in my recipe as I initially used 1 tablespoon in my cookies, the second time I used exactly the same but the new bottle of rose essence I used was definitely more concentrated so it was a bit much. So I suggest please add a teaspoon and taste the cookie dough if you have to and then add more if necessary.

Print Recipe
Rose Pistachio Cookies dipped in Chocolate
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Using a stand mixer or hand mixer beat the butter and sugar on medium-high speed until light and fluffy
  2. Add the rose essence and mix well
  3. Slowly add the flour and pistachios and bring it all together into a firm but not crumbly dough
  4. Divide the dough in two halves, roll them into logs , wrap in cling wrap and refrigerate for about 45 minutes. Preheat oven to 160 deg celcius
  5. Cut them into circles, about 1cm width. Bake on a lined cookie sheet at 160 degrees celcius for 15-20 minutes until slightly brown
  6. Melt the chocolate in the microwave at 10 second intervals, it's how I do it. Add the rose syrup and mix well. Dip the cookies into the chocolate. You can sprinkle more pistachios over the chocolate if you wish. I popped my cookies into the fridge for a few minutes so the chocolate could set quickly
Share this Recipe

I have many favourites but I think butter cookies is my weakness. I love cookies but I prefer homemade ones, made with real butter. My cookies won’t necessarily look like designer cookies or one’s that were carefully crafted in a Paris Café but one thing you can be sure of is that it’s delicious. Well butter does make everything delicious, doesn’t it?  Nothing beats the taste of real butter, these cookies are so delicious and you can taste the butter in every bite. The cherry on the top is that the cookie dough is made with just 3 ingredients, wouldn’t it be wonderful if all our cooking consisted of just 3 ingredients, I would certainly be in heaven and I would be posting a recipe every few hours. I am all for simple cooking but I am a sucker for delicious tasting food, so these cookies ticks all the right boxes. Don’t take my word for it, you will have to try it.

This is such a versatile cookie dough, you can add anything to it and turn into a gourmet cookie. I added pecan nuts to half the dough and I kept the half plain because I wanted to decorate them with chocolate and I thought that creates enough richness so I didn’t feel the need to add anything more.  The options are endless as to what you can add to this dough, you can add fudge, cherries, honeycomb, almonds, coconut and it will all taste wonderful.

I must admit I’m not the world’s best decorator so as much as I love beautiful stuff I don’t have the patience to create finicky designs on tiny cookies, unless I’m really have a stressful day and I want to go into a deep meditative state then I will, hahaha…just kidding. I have my moments so somedays I can exercise a little patience and I will really get into decorating, then you will see my right brain really works. For now you will have to make do with my very simple but pretty cookies. I have used some Belgian chocolate to decorate them, the best tasting chocolate you can use in your baking, we have an amazing Chocolate/Baking shop near us so it’s where I get mine. A very simple way to decorate and still have fairly pretty cookies, is to melt your chocolate, pop it into a disposable icing bag, snip a tiny hole at the end, and you can create lines and dots on your cookies. Another way is to pour a teaspoon of the melted chocolate on the cookie and spread it out a little. I always have decorative flowers, made from sugar paste, in my cupboard and I just place one on top of the wet chocolate and I sprinkle a little sparkle dust and they look amazing. See you don’t have to be an artist to have pretty cookies. I also find it easier to cut out my shapes and then pop my cookies in the fridge for 5 minutes before baking. Some people do it the other way around, they place the dough in the fridge and then cut them into shapes. For the pecan cookies I refrigerated the dough first and then cut them up.

 

Print Recipe
Butter Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
44
Ingredients
Servings
44
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 160 deg celcius. Beat the butter and sugar until light and fluffy, I used a hand mixer
  2. Add a cup and a half of flour and mix well until you form a firm, but not crumbly, dough. Add the other half cup of flour if dough is too soft
  3. Divide dough into 2 portions. Add pecan nuts to one half of the dough and divide this dough into 2 portions. Roll into 2 cylinder shapes, wrap in cling wrap and refrigerate for half an hour
  4. Roll out the other half of the dough, about 1cm thickness and cut into shapes. Place on a lined cookie sheet and refrigerate for 5 minutes. Bake in the oven at 160 deg celcius for 15-20 minutes
  5. Cut the pecan cookies into rounds and bake them at 160 deg celcius, also for 15-20 minutes
  6. Decorate the plain cookies as desired
Share this Recipe

I’ve been waiting for Spring just so I could try my new rose cardamom ice-cream flavour. Rose flavour is not new to me, I think every Indian home has had Rose syrup or Rose Essence stored in their cupboards. Rose syrup and rose essence can be found in most Indian spice shops, rose essence is a lot more concentrated than the rose water so the rose flavour really comes through when using it in baking. I remember growing up my mum always made us Bombay Crush, it’s an Indian milkshake made with Rose syrup and milk and my mum added ice-cream to make it extra special we loved it. I thought if we can have rose flavoured milk, imagine how much more delicious it would be in ice-cream.

My kids love ice-cream and I am too afraid to make it because they have allergy issues so they cannot drink anything ice-cold or even go out in the cold, it’s not a joke, they get frantically ill. People think I’m crazy when I tell them this but it is true.  My 17-year-old used to get asthma attacks when he was younger, after drinking anything ice-cold. I remember we went to Durban on holiday once and he stayed at my parents home, my mum of course just lets them be, it’s how grandparents are, they allow the grandkids to get away with almost anything. He managed to pull the wool over my mum’s eyes and have some cold drink straight out the fridge and when we arrived to fetch him that afternoon he was frantically ill. We had to rush him off to a doctor in the area. He had to be nebulizer as he couldn’t breathe and he was pretty scared and so was I, I remember what an amazing doctor we found, he took such care of my son and put him at ease and comforted him until he could breath normally again. That was quite a scary experience and I thought my child will never touch anything ice-cold again but that fear was short-lived. He has outgrown the asthma now so he is allowed ice-cold stuff but in moderation.

Now you see I’m not crazy, I have a valid reason for not making ice-cream more regularly.  This ice-cream is only going to be tasted by my 9-year-old when the temperature is scorching, it’s the only time he may be able to have it without getting ill. My friends will tell you I’m a little crazy but I swear I’m not making any of this up.

Back to the ice-cream, this is a flavour that is so irresistibly awesome, you will think you’ve died and gone to heaven. This Ice-cream is uncomplicated to make, it’s no churn,  it’s cheaper than store-bought and no funny ingredients are going it to it, that’s what I love about homemade.  I added some cardamom to this ice-cream but just a teaspoon as I wanted more of the rose flavour but feel free to add more if you wish.

 

Print Recipe
Rose Cardamom Ice-Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Using a stand mixer or a hand mixer mix the condensed milk together with the rose essence
  2. Whip the fresh cream well until it forms soft peaks, be careful not to overmix
  3. Gently fold the cream into the condensed milk together with the rose syrup. I didn't want my ice-cream totally pink so in order to get a marble effect I folded it in with the cream. You can add the rose syrup to the condensed milk if you want a totally pink ice-cream
  4. Pour the mixture into a freezer safe container, cover and and freeze overnight. I used a loaf baking tin.
Share this Recipe

I posted a recipe for Dhall Puri in an earlier post, this is the exact same dough minus the filling and I’ve used butter ghee as I used this for a prayer so it had to be saltless. As Hindus there are rituals that we perform so there are rules that have to be followed. But I will leave that discussion for another day.

Puri is not something everybody gets right the first time, it’s all about getting the dough right and getting the thickness of the puri perfect and of course, the frying is also tricky as your oil has to be at the right temperature, if your oil is not hot enough you are going to have oil-fiiled, soggy puris.  The yogurt also creates tenderness to the puris, it’s why I add it to my dough. The baking powder helps the dough puff up, I never let my dough rest when making puri and they still puff up pretty  well.

We all have kitchen disasters from time to time but if you do want to perfect your puri making skill then don’t give up. It may fail a couple of times but you are bound to get it right after a few tries. I have used this recipe for a while now and it never lets me down, I think I’ve mastered the technique of making puris. If this South Indian girl can make puris so can you!

You can also freeze your puri after rolling them out and fry them when you need them. I leant this trick from my mum-in-law and her puris were perfect.  Puris are commonly eaten with vegetarian curries here in South Africa, the most popular curry being a bean curry which is served at Indian prayer functions. It is a great combination, if you want to try it you can use my Gadra (Borlotti) Bean Curry recipe.

Print Recipe
South African Puri Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Sift the flour and baking powder. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs
  2. Make a well in the centre and add the yogurt, pour the milk around the flour and bring the dough together. If the dough is too sticky add a little more flour or if too dry add a little more milk.
  3. Knead the dough until it's soft and smooth.
  4. Divide the dough into 24 pieces. Dust a flat surface with flour and roll the dough into circles, about 3mm thickness.
  5. Fry the puris in hot oil on medium heat
Share this Recipe

Poli is an Indian sweet treat made with a flaky deep-fried pastry and filled with coconut, sesame seeds, cardamom and almond. it is usually prepared for a special occasion. This brings back memories of my childhood, I remember my mum making this for Diwali,  she never made it quite the same, she used a more nutty filling, however I prefer this filling without the addition of nuts. This is a filling my mum-in-law makes and she is a great cook so I have learned a few tricks from her over the years.  These polis can be deep-fried immediately or can be frozen, be sure to separate them with some plastic or cling wrap so they don’t stick together.

Deepavali or Diwali, and Indian festival where Indians celebrate light over darkness, it was really festive when we were younger, it was a grand occasion and I remember our families preparing for the occasion days in advance and they baked every sweet treat they could, we always had new clothes and lit clay lamps and firework and all our family came together on this special occasion.

I must say over the years it has changed, kids have moved away from their hometowns and are now living miles apart from parents and siblings.  Diwali is not declared a holiday in SA so most people work and can only celebrate in the evenings. Families are so far apart so we also don’t get to spend it with every member of our family, like in the old days. It is a sad reality, but it is how the world has changed. Although we miss our parents and siblings we do try to keep it festive and make it as special as we can.  Diwali will not be the same if there’s no sweet treats so I am sure to make a few of my families favourites. I do share with my neighbours and friends because it’s what I do best, and as they say “sharing is caring”.

This poli was light and flaky as I increased the quantity of butter, in my previous recipes I used a little less butter, it wasn’t bad but this was perfect. I also increased the amount of condensed milk as my family thought it wasn’t sweet enough before although I prefer the not so sweet version.

Print Recipe
Poli
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Fry the coconut and sesame seeds in a pan, on low heat, until it turns slightly brown. Add condensed milk, cardamom and almond. Mix well and set aside
  2. For the pastry, rub the butter into the flour with your fingertips until it forms fine breadcrumbs
  3. Pour the milk, a little at a time until the dough comes together. Do not overmix the dough. Remember you want a flaky pastry so overhandling the dough will result in a stiff pastry. Roll out the dough, about 3mm thickness, and cut out round circles with a cookie cutter
  4. Place a teaspoon of filling onto one side of each circle and fold it over, press it down with the fingertips and press the edges with a fork or you can twist the edges like a rope. I tried pressing my pastry with a dough press that I purchased but it wasn't the result I expected so my polis are not as pretty but still tastes delicious.
  5. Fry the poli in hot oil over medium heat. Serve warm
Share this Recipe