POLOKWANE – Diwali is around the corner and preparations are currently underway. On 27 October, the Hindu community will be celebrating Diwali, a festival of lights. Jyoti Mistry shared a family recipe that has been in her family for years and continues to be a favourite.
Ingredients:
310g condensed Milk
2 cups Semolina
½ cup Water
1½ cups Cake Flour
3 teaspoon Baking Powder
½ teaspoon Nutmeg
1 teaspoon Cardamom Powder
4 Tablespoon Ghee(clarified butter)
Oil for Frying
2 cups Dessicated Coconut
Method:
1. Mix together condensed milk, semolina and water.
2. Cover mixture and leave overnight
3. On the next day sift together the cake flour and baking powder.
4. Add all dry ingredients and add ghee.
5. Rub ghee into flour until it resembles bread crumbs.
6. Add flour mixture to the semolina mixture and form a soft dough, adding more water if necessary.
7. Pinch small pieces of dough.
8. Roll the dough into elongated finger-like shapes between palms of the hands.
9. Deep fry jumboo in oil, stirring regularly.
10. Drain oil and place jumboo in warm syrup.
11. Drain out on wired rack and roll into dessicated coconut.
12. Cool and store in an airtight container.
Syrup:
3 Cups Sugar
3½ Cup Water
1 teaspoon Rose Essence
few Saffron Threads
How to make the syrup:
1. Boil the water and sugar together until a slightly sticky consistency is reached.
2. Add rose essence, crushed saffron and stir.
3. Keep the syrup slightly warm
