Diwali recipes by Linsy Domanlall

Burfee 

500g Klim

1/2 cup fresh cream

Method

Add 1/2 cup fresh cream to the Klim. Mix until it resembles bread crumbs and allow it to sit for a few hours. Then add to the food processor and sieve until smooth. There must not be lumps. 

For the syrup

1/2 cup fresh cream

1/2 cup milk

1/2 cup dessert cream

1 1/2 cups sifted icing sugar

2 tsp elachie powder

1 tbs ghee

1 tsp rose water

Method for the Syrup

Add the above ingredients to a thick-based pot. Bring to a boil and then lower the heat and allow to simmer for 8 minutes mixing in-between and avoid getting caught.

Add the Klim mixture to the syrup and mix until the mixture comes out clean from the base and sides of the pot. Empty the burfee into a casserole and allow to cool. You can use any silicon mould or cutter and make the desired shapes.

Penda

1 1/2 cups Klim

1 1/2 cups icing sugar, sifted

3 tbs condensed milk

1/4 cup dessert cream

1/4 tsp rose essence

1/4 tsp elachie powder

food colouring of your choice

Method

In a bowl, add the dry ingredients and mix. In a separate bowl, add all the wet ingredients, including the colour of your choice and mix well.

Add the wet ingredients to the dry and mix until well incorporated. Place into cling wrap and refrigerate for an hour. This will allow the mixture to set and is less tacky when you shape or roll. 

Use a flower cutter and shape. Alternatively roll round balls, place into a paper cup and top with a gold or silver bead.

Ladoo 

2 cups gram flour

2 tsp baking powder

1 tsp elachie powder

2 tbs ghee

1 cup water

1 tsp orange/red food colouring

Method 

Add the dry ingredients into a bowl and mix. Add the ghee and rub. Now add the water and mix until a thick batter is formed. Add food colouring and mix well.

For the syrup

1 1/4 cup sugar

1 cup water

1 tsp rose essence

1 tsp lemon juice

1/4 tsp orange/red food colouring

Bring above to a boil and keep on a double boiler to keep the syrup warm.

For Frying

Fry in ghee or oil using a colander or a straining spoon. Fry for a few seconds then remove and place into the warm syrup. Allow to sit for a few hours then, using a fork, break the bhoodi down. This will make it easier to roll. Pinch enough and roll into round balls. Place into foil cups add almonds or gold leaf for décor.

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