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*Rose & Pistachio Burfee
33cm x 23cm rectangular dish
Cook time: 15 minutes
Setting time: 2 hours
Ingredients:
750ml fresh cream
180g ghee – clarified butter, melted
250g icing sugar
1tsp cardamom powder
1tsp rose water
750g Klim – full cream instant milk powder
Pistachios and rose petals for sprinkling
Method:
Weight and sift all the ingredients and set up next to the stove.
Place a heavy based pot on medium heat.
Pour in the fresh cream and ghee.
Add in the icing sugar and mix well. There should be no lumps.
Add in the cardamom powder and rose water and mix until well combined.
Add the Klim in 3 additions, mixing well after each addition.
Once the mixture is smooth and lump free, decant into the rectangular dish.
Add a sprinkling of pistachios and rose petals.
Place the platter lid over the dish and allow to set in the fridge for 2 hours.
Slice as desired and serve on the platter lid.
*CHANA MAGAJ
Serves: 33cm * 23cm rectangular dish
Cook time: 40 minutes
Setting time: 2 hours
Ingredients
750ml fresh cream
180g ghee – clarified butter, melted
500g chickpea (gram) flour
300g icing sugar
1tsp cardamom powder
1tsp ground almonds
250g Klim - full cream instant milk
Wild blossoms for sprinkling
Method
Weigh and sift all the ingredients and set up right next to the stove.
Place a heavy based pot on medium heat.
Pour in the fresh cream and ghee.
Add the chickpea flour in, in 2 additions, mixing well after each addition. Allow the chickpea flour to cook for 15 minutes.
The mixture will be golden in colour and smooth in texture.
Add in the icing sugar and mix well. There should be no lumps.
Add in the cardamom powder and ground almonds and mix until well combined. Allow to cook for 10 minutes. The consistency will be almost like Soji.
Add in the Klim and mix until well combined. It will take 5 to 10 minutes for the Klim to be fully absorbed.
Allow to simmer for 5 minutes before removing from heat.
To check if the Chana Magaj is the right consistency take a little between your fingers and roll into a ball or flatten it. If it holds its shape, the consistency is spot on as it’s already begun to set
Pour the mixture into a rectangular dish.
Add a sprinkling of wild blossoms and allow to set in the fridge for a minimum of 2 hours.
Slice as desired and serve!
*LADOO
Makes: 24
Cook time: 40 minutes
Setting time: 20 minutes
Ingredients
350g Gram (chickpea) flour, sifted
1tsp ground cardamon
2tbs melted ghee (clarified butter)
A few drops of orange food colouring
200ml cold water
½tsp bicarbonate of soda
oil for frying
Sugar syrup
250ml water
450g sugar
1tsp rose water
Method
In a large mixing bowl, combine the gram flour, ground cardamom, ghee and food colouring.
Add in half of the water and mix until well combined.
Add the remaining water and additional food colouring if necessary.
Mix until the batter is smooth and lump-free. Set the batter aside while you prepare the syrup.
Combine the sugar, water and rose water in a large non-stick pan and bring to a boil. Once the syrup starts to thicken, remove from heat. Use while still warm.
Place a non-stick pan on medium heat and add the oil.
While the oil is heating up, add the bicarbonate of soda to the batter and mix until well combined. To get the boondi to puff up, the bicarbonate of soda must be added just prior to the frying.
To test if the oil temperature is right, drop a bit of the batter into the oil. If it puffs up immediately and does not stick to the bottom of the pan, the temperature is spot on.
Once the oil temp is right, ladle the batter into a slotted spoon. Tap the handle on the side of the pot or the back of your hand. This will cause little drops of batter to fall into the oil, which will result in boondi.
The boondi only require 40 to 50 seconds to cook. Remove from the oil with a strainer and place on paper towel to drain for a minute and immediately after stir the boondi in the warm syrup to absorb.
Repeat process until all the batter has been fried. Ensure that all the boondi are well coated in the syrup.
Allow to chill in the fridge for 30 minutes. This results in a less sticky mixture, which make the spheres easier to roll.
Once chilled, it’s time to roll the spheres. Using a tablespoon, scoop up a bit of the mixture and roll into spheres. Allow to firm up in the fridge for 20 minutes before serving.
*SUTHERFENI
Makes: 24 cups
Preparation and frying time: 40 minutes
Bake time: 20 minutes
Ingredients
225g cake flour
150g corn flour
2tbs oil
½t salt
500ml water
60g ghee, melted
Syrup
200ml water
250g sugar
1tsp rose water
Method
In a large bowl, combine the cake flour, cornflour, oil, salt and water.
Mix until the batter is smooth and lump-free. Pass the batter through a sieve to ensure there are no lumps.
Transfer the batter to a squeeze bottle. If the opening of the squeeze bottle is too large, secure the top with cling film and make your own opening with a toothpick.
Place a large frying pan on medium heat.
Using the squeeze bottle, pour the batter into the pan in a spiral pattern, working from the inside out.
You will notice that the spirals begin to dance around, free themselves from the pan and curl up.
When this happens, the shredded phyllo is ready to be removed from the pan.
Repeat the process until the batter is finished.
Preheat the oven to 160ºC.
Line a cupcake/muffin pan with paper liners
In a large bowl, add the ghee to the shredded phyllo and gently toss to ensure all the stands are coated.
Fill each cup with the shredded coated phyllo and bake for 10 minutes.
While the sutherfeni is in the oven, prepare the syrup.
Combine the sugar, water, and rose water in a saucepan and bring to a boil. Once the syrup starts to thicken, remove from heat. Use while still warm.
As soon as the sutherfeni comes out of the oven, pour 2 tablespoons of syrup over each cup.