Delicious desserts for Heritage Day
APPLE PIE SAMOOSAS
Ingredients: 2 cooking apples , peeled, cored and chopped 50g caster sugar 1 tsp ground mixed spice 50g sultanas 4 sheets filo pastry 25g low-fat spread, melted Method: Heat oven to 200C. Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool slightly. Cut the sheets of filo in thirds lengthways, then brush lightly with the melted spread. Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels. Place on a baking sheet and bake for 15-20 mins until crisp and golden. Serve with low-fat yoghurt, if you like.
ROSE BURFI PUDDING (SERVES 8-10) Ingredients: 1 litre of milk 250ml full fat milk powder 30ml china grass or agar agar powder 45ml sugar 30ml custard powder 3ml ground cardamom 385g tin of condensed milk 155g tin of cream 5ml rose essence colouring coloured flaked almonds Method: Remove 250ml of the milk and mix together with milk
powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil. Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens. Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring. Mix well. Pour into a mould or serving dish and refrigerate overnight. If in a mould, then unmould onto a serving plate and decorate with almonds. Serve with extra cream if desired.
