Avashna Ramnarain, Johannesburg mom of two and food blogger, shares recipes for Diwali treats:
Pistachio Burfee
Ingredients
500ml icing sugar
500g Nestlé Klim Powder
50ml unsalted butter
5ml elachi powder
Handful of pistachio nuts (peeled and crushed)
1 can Nestlé cream
A few drops rose essence
Method
Using a blender, mix half the can of cream with the Klim milk powder and set aside.
In a pan, heat butter until melted. Add the milk until warmed through. Add the icing sugar, elachi powder and slowly bring to a boil then turn the heat down.
Add the rest of the cream. Continue cooking on a low heat, stirring continuously until the mixture is well combined. Add the Klim milk powder mixture to this and mix well.
Add the rose essence and combine. Pour into a greased casserole dish. Dust with crushed pistachio and set in the fridge until firm. When set, cut into diamond shapes, and serve.
Gulab Jamun with coconut
Ingredients
Sugar Syrup:
1 and 1/2 cup icing sugar
3/4 cup water
1/2 tsp rose essence
Gulab Jamun fingers:
1 tsp ghee
1 cup fine semolina
1 1/4 cup milk
2 tsp white sugar
oil for deep frying
Method
Heat the ghee in a frying pan over a low heat. Add the semolina. Cook for 2 to 3 minutes. Add half the milk and sugar. Combine well.
Add the rest of the milk. Cook, stirring constantly, for 2 to 3 minutes.
When the mixture comes off the sides of the pan, remove from the heat, and set aside to cool. Once cooled, roll into gulab shapes and set aside.
In a frying pan, heat the oil for deep frying over medium heat. Add the Gulab Jamun, a few at a time, for even cooking. Fry until golden.
Transfer the Gulab Jamuns into the warm sugar syrup. Soak for 30 minutes.
Roll in coconut and serve.
Caramel Soji
Ingredients
1½ cups milk
¼ cup icing sugar
1 tsp elachi power
80g butter
½ cup (125ml) semolina
1 cinnamon stick
+/- 10g butter
half a can Nestlé Caramel Treat
½ cup (125ml) cream
Method
In a bowl, mix the milk and sugar and set aside.
In a separate pan over low heat, add the butter and melt slowly.
Add the semolina, elachi powder and cinnamon stick. Cook for around 3 to 5 minutes, until the semolina is golden.
Rmove from the heat. Slowly add the milk and sugar mixture, a little at a time. Stir as you add the mixture. When the mixture pulls away from the side of the pan, add the caramel treat, half the cream and about one more tablespoon of butter.
Remove from the heat and pour into a serving dish. Garnish with coloured almonds and more cream, and serve.
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