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 our readers who submitted recipes for this Diwali edition. 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
Easy Jalebi
Ingredients: Syrup
· 3/4 cup granulated sugar
· 3/4 cup water
· 1/8 tsp saffron
· 1/4 tsp ground elachie/cardamom
· 1 tsp lemon juice
· 1 teaspoon egg yellow food colouring
Jalebi
· 1/2 cup cake wheat flour/all pur flour
· 1/4 teaspoon bicarbonate of soda
· 1 tablespoon cornflour
· 3 tablespoon plain yogurt
· 1/4 cup water (normal tap water)
· vegetable oil or ghee for frying
Method
- Toast the saffron in a pan until fragrant. For the syrup place the water and sugar in a pot. Allow it to simmer on a low heat until the sugar dissolves. Simmer until it reaches a one thread consistency. It will reduce to about half the amount. Add the food colouring, elachie, saffron and lemon juice to the syrup.
- To test one thread consistency, take a little syrup and allow it to cool a little or you will burn. Place it between your forefinger and thumb and press and release, it will form one thread.
- If your syrup becomes too thick you can add a little more water to fix it
- For the Jalebi place the flour, bicarbonate of soda and cornflour in a bowl and mix it together
- Make a well in the centre and add the yogurt. Add water, a little at a time (use only what’s required) and whisk until your form a smooth batter. Must be a little thick, but free flowing. Whisk for at least 2-3 minutes.
- Please do not add all of the water, the batter may become too thin. If it does become thin you can add a couple tablespoons flour to thicken it. About 2 tablespoons short of a half cup of water should be fine
- Heat some oil on low heat in a flat pan. It is easier to work with a flat pan when piping the jalebi
- Pour the batter into a piping bag or a squeeze bottle
- Squeeze the batter into the oil in a circular motion to get a spiral shape. Fry about 3-4 at a time depending on the size of your pan
- Fry each side for at least one minute, on a low heat or the insides won’t cook. Jalebi to drain for a few seconds on a cooling rack. Dip in warm syrup, remove and drain on cooling rack
- Serve Jalebi warm or allow to completely cool before storing in an airtight container. Jalebi is best made and eaten the same day.
White Chocolate and Strawberry Coconut Ice
Ingredients
·1 x 385 gram condensed milk
·1 cup/250ml icing sugar
·3&1/2 cup desiccated coconut
·75 gram white chocolate
·3 tablespoon strawberry nesquik
Method
- Add all the ingredients to a bowl, except the nesquik and mix well
- Divide the mixture in two halves. Add the nesquik to one half of the mixture and mix well
- Line a 20cm x 20cm square dish with baking paper and press the white mixture into the dish. Use the back of a flat baking cup to make it smooth. Press the pink mixture on top of the white and smooth it out
- Place the mixture in the refrigerator for 15 minutes. Once removed from the fridge turn it out gently and cut into desired shapes or rectangles
- If you wish you can melt more chocolate and dip the end of one rectangle and place a sugar flower on top. Sprinkle some sparkle dust on top.
Flaky Poli Recipe
Ingredients
·125 gram butter,
·1&1/2 cup cake wheat flour
·1/2 cup cold milk you may need more or a little less
·1 cup dessicated coconut
·2 tsp elachie/cardamom powder
·2 tbsp almond powder
·12 tbsp condensed milk depending on how sweet you prefer it
Method
- Fry the coconut and sesame seeds in a pan, on low heat, until it turns slightly brown. Add condensed milk, cardamom and almond. Mix well and set aside
- For the pastry, rub the butter into the flour with your fingertips until it forms fine breadcrumbs
- Pour the milk, a little at a time until the dough comes together. Do not overmix the dough. Remember you want a flaky pastry so overhandling the dough will result in a stiff pastry. Roll out the dough, about 3mm thickness, and cut out round circles with a cookie cutter
- Place a teaspoon of filling onto one side of each circle and fold it over, press it down with the fingertips and press the edges with a fork or you can twist the edges like a rope. I tried pressing my pastry with a dough press that I purchased but it wasn’t the result I expected so my polis are not as pretty but still tastes delicious
- Fry the poli in hot oil over medium heat. Serve warm.
“Success is not final; failure is not fatal: It is the courage to continue that counts.”
Winston S. Churchill
-Shabnam B.
