JAMUN SISTAS

  

1 1/4 CUPS MILK POWDER

1/3 CUP CAKE FLOUR

2 TBSP BUTTER, LEVELED

1/2 CUP EVAPORATED MILK

1/2 TSP BAKING POWDER
OIL FOR DEEP-FRYING

SYRUP:

2 CUPS SUGAR

2 CUPS WATER

2 TBSP ROSE WATER

5 CARDAMOMS, CRUSHED

GARNISH:
LEMON ZEST
COCONUT AND 

TOASTED ALMONDS

A while back at the Eastern Food Bazaar in Cape Town, I was introduced to these amazing little fried Indian desserts called Gulab Jamun. They were brought in fresh each week from Durban and sold at the bazaar. I have been wanting to do a Gulab Jamun recipe for a long time now, but thought I would give it a little bit of a "twist" excuse the pun :). Another amazing Indian dessert to try out is Barfi, these two desserts are most definitely at the top of my list of unforgettables ... Enjoy! 

PREPARATION  

Prepare the syrup, by bringing the water sugar and crushed cardamoms to a boil in a saucepan for one minute. Once the minute is up, add the rose water and set aside in the fridge to cool.

In a medium sized mixing bowl, mix together the milk powder, cake flour and baking powder. Crumble in the butter and mix well, rubbing the butter with the powders between your fingers. Next add the evaporated milk and mix; a soft sticky dough should form. Remove the dough from the bowl, wrap it in some greaseproof paper and place it in the freezer for a half an hour. 

Remove the dough from the freezer, dust a working surface with some cake flour and roll the dough out to a thickness of about 1/2 cm. Cut rectangles of 8 cm x 3 cm. Making two vertical slits down the short end of the rectangles reaching to 1/2 cm from the end, plait the three strips into a koeksister and pinch together the loose ends.

Deep-fry the Jamunsisters in a frying pan on a medium heat. They should take 5 to 7 minutes to fry, remember to keep turning the Jamunsisters to ensure even browning on both sides. Fry until the Jamunsisters become dark brown, they will expand to double their size so give them enough space.

Once dark brown, remove the Jamunsisters from the hot oil and place them straight into the cool syrup. Leave the Jamunsisters in the syrup for at least 15 minutes before serving.     

Garnish with lemon zest, a sprinkling of coconut, some toasted almond slivers and serve with fresh vanilla ice cream. Makes 12 mini Jamunsisters, I would suggest doubling the recipe if you are serving more than four people.      

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JAMUNSISTERS

EGG & RÖSTI WRAP

This past week has just flown by and on top of that I can't believe we are half way through the weekend already. Well, moving on to more tasty things. I must say that one of my favourite foods are wraps, in any shape and size, be it chicken parmesan, spicy mince, rotis, just fold it in a wrap and i'll eat it.

So, I had a real brain wave this past week; I decided to try my hand at Rösti / Latkes and since I like wraps so well I thought I would wrap it up! Here is how I did it:

Heat the wrap in a microwave for 20 seconds or for a minute or two under the grill. Spread on a thick layer of cream cheese or smooth cottage cheese and place the salad leaves on top. Next place as many Rösti as you like on top of the salad leaves, I was a little greedy and went with three. Put the egg on top of the Rösti, season with garlic & chili spice, salt and cracked black pepper to taste. Wrap and enjoy! See Below for a recipe on how to make Rösti.

Ingredients

1	Large Onion, peeled and grated
2-3	Large Potatoes, peeled and grated
1	Small Apple, peeled and grated
1 6 1	Large Egg, beaten Dsp Corn flour Tsp Garlic & Chili spice Salt & Black Pepper to taste

Preparation

Step 1      Place the grated onion, apple and potato into a mixing bowl.

Step 2      Add the beaten egg and mix together.

Step 3      Slowly add the corn flour and mix till batter coats the grated onion, apple and potato. 

Step 4      Add the garlic & chili spice, salt and black pepper to taste. 

Step 5      Fry in a hot, oiled pan. Remember you don't want raw Rösti, so make sure the pan is hot.

Step 6      When removing from the pan, place on kitchen, paper towel to absorb the excess oil.