Volpes Diwali Delicacies

Diwali Delicacies

MIX NUT BURFEE

Ingredients:

• 500g klim • 20ml course ground elachie • 100g powder almonds • 500ml sugar • 1 tin nestle cream • 250ml chopped almonds with skin on • 250ml fi nely chopped pecan nuts • 125ml chopped pistachio nuts • 125ml nibbed almonds • 125ml butter ghee

Method:

Rub ghee into klim and mix all nuts and powder almonds to this. In a pot make a syrup from sugar and nestle cream and when thickened, add the klim mixture and form a dough. Pat into desired tray. Cut into blocks and place half a pecan nut on the top.

QUICK JELEBI

Ingredients:

• 2 cups (2 x 250ml) white bread flour • 2 x 5ml Eno powder •4 tbsp plain yoghurt • 1 tbsp melted ghee • Ghee to deep fry • 1 cup (250ml) gram flour • 1 can soda water • 1 tsp egg-yellow colouring

Syrup:

• 4 cups sugar • 4 cups water • 4 tbsp rose water

Method:

Bring syrup to boil - about 15 minutes and set aside.

Combine all batter ingredients together to make a pouring ribbon-like batter.

Pour directly into the hot ghee using a dispenser, shape Jelebis and allow to cook till fi rm and crispy.

Remove and submerge in warm syrup to soak through. Drain on a wire rack

Garnish with saffron.