Recipes courtesy:
Irene Dasari
This edition of Bhabi’s Corner was compiled with the ‘Festival of Lights’ in mind. Over the years we have developed such a wonderful affinity with our readers and we are, so often, delighted to receive correspondence from you, much of which is then published on this very page. With that in mind, we pass on sincere thanks to Irene Dasari who has submitted a lovely selection of recipes for this Diwali edition and we are excited to bring them to you. Bhabi’s Corner takes this opportunity to wish all devotees a Diwali sparkled with joy and happiness. To those celebrating the Gujarati New Year, we wish you peace and prosperity over the coming months.
** With October declared ‘Breast Cancer Awareness month’, let us bear in mind that early detection is a proven defence… and self-examination is one of the best ways to beat breast cancer. We also urge all women over 40 to have mammograms done, as recommended by your health care provider.
Recipes
Burfee
Makes ± 24 depending on the size.
This recipe can be doubled for
larger quantities.
250g Klim milk powder
1/4 cup fresh cream
3/4 cup milk and fresh cream mix
(equal amounts of each)
3/4 cup icing sugar, 125g butter
±1/4 tsp zaffron / rose essence (its concentrated so be careful not to add too much)
Method:
Mix the first 2 ingredients together to fine bread crumb like texture and allow to dry for a few hours. Pulse in a food processor until fine and lump free. Mix in ±1 tsp freshly ground elachi and keep aside until needed.
Combine the remaining ingredients in a heavy based pot and bring to a slow boil.
Allow to simmer on medium low heat for 8-10 minutes.
Add the Klim mixture into the pot and stir well and fast until it comes away from the sides of the pot. Remove from stove at this point to prevent drying out.
Set in a greased shallow dish or once it cools slightly to the touch, roll into equal sized balls, push tightly into Malaysian moulds and press put onto a tray or clean surface. I used fancy cake/biscuit decorations but almonds or any nuts of your choice can be used instead, to decorate.
Coconut Ice
3 cups of sifted icing sugar
4 cups of coconut
1 can of condensed milk
Food colouring of your choice
Essence of your choice
Method
Mix first 2 ingredients together.
Add condensed milk and mix well to combine and distribute the ingredients properly.
Divide the mixture into 2 or 3 equal parts in 2 or 3 separate bowls. Add 1 Tbls rosewater (optional) to the one portion and press into a square glass dish, which is sprayed with spray and cook (makes it easier to take out when ready).
To the other parts, add 1 tsp elachi syrup (optional) & a few drops of red/blue food colouring and combine well to get the desired colour. Press over the white layer and set in the fridge for a little while before cutting into desired shapes and sizes. Instead of pressing all the different colors together, you may also use Malaysian cutters to make your desired shapes. Enjoy.
Chana Magaj
1kg chana/gram/chickpea flour
1/2 cup fresh cream, 1kg butter or ghee
±5 tsp freshly ground elachi
(according to your taste)
1/4 tsp rose essence
1/4 tsp zaffron essence
4 cups icing sugar, 4 cups Klim
1 cup roasted and roughly chopped almonds and cashew nuts
Method
Place chana/gram/chickpea flour in a large thick based pot. Warm fresh cream in the microwave (±40seconds), add to the chana/gram/chickpea flour and rub in until it resembles bread crumbs. Leave to dry for an hour or 2, stirring regularly.
Melt butter and add it to the flour pot and bring to a slow boil on medium heat. Stir continuously for an hour on medium to low heat until the colour darkens and the raw flour smell cooks out. Leave to cool completely in the pot.
Once cooled you will find that the butter/ghee has risen to the top. Mix well to combine butter with the mixture and then add the sifted Klim and icing sugar..Mix well & press down in a greased pan and scatter the nuts on top….press lightly into the magaj. You can also use Malaysian cutters. Leave to set and enjoy.
Butter Biscuits
250g butter
1 tsp caramel essence (vanilla can used)
3/4 cup icing sugar
3/4 cup Maizena (corn flour)
±3 cups flour
Decorations:
choc chips, sprinkles, pearls, flowers, nuts, chocolate, desiccated coconut
Method
Mix first 3 ingredients together until creamy. Mix in Maizena and flour (a little at a time) until you have a soft, workable dough. Pipe with biscuit gun or roll and cut into desired shapes. Bake in a preheated oven at 170 degrees Celsius for ±10mins until lightly browned (must not get too brown). Cool completely, decorate as desired and enjoy.
