African Banana Puri – Banana Dumpling

I could so do with a Banana Puri right now. Been working really hard on a new project and wishing I had a couple of these to keep me going.
A little blast from the past. Although, I would use grapeseed oil for frying now. Enjoy!

For The Love Of Ghee

My Grandmother’s Recipe

If you’re craving something not too sweet and delicious with your coffee or tea (chaa), this is the recipe for you.  I won’t beat around the bush, but I struggled a little thinking of the best way to describe this to you.  The puri is not, by all means, meant to be soft and fluffy like a beignet or doughnut.  It is rather solid, moist and crunchy all at once.  I ate these puris countless of times during my childhood.  If I had to put a finger on it, I would say the banana puri  to me is the equivalent of a doughnut to some, that is if we were talking about childhood nostalgic foods.

If you’re lucky enough, when you’re frying the puri’s they puff up into these balloon like disks, creating a hollow center.  I love peeling away this layer and eating it…

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Juicy Date and Brown Rice Crispy’s

 

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I was wondering if I could entice you with this recipe for juicy mejdool dates, slowly melted in ghee until thick and syrupy. I toss in some brown rice crispies, dried coconut and a bunch of chopped almonds resulting in a slightly gooey, moist, ghee-ey, crunchy and not overly sweet treat.

My date bars will hit every level of any sweet craving you may have and guess what? It’s not too bad for you. With no refined sugars or flours and made with just a few natural ingredients you will be laughing your way into Valentines day!

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Whilst perusing the grocery store aisles lately, I’m sure you’ve been inundated with rows upon rows of gleaming chocolate wrappers hiding there treasures within, and begging to be slipped into your cart to be devoured shamelessly later. Continue reading

Gulgoolas – Fritters Stuffed with Cherries and Dark Chocolate

Gulgullas stuffed with cherries and chocolate

Gulgullas stuffed with cherries and chocolate

Summer is zooming by and I’m struggling to hold onto it’s tail strings. Ramadan is almost over and a single Ramadan celebratory food post has not appeared on Fortheloveofghee.  A friend suggested a Ramadan  post at the beginning of the month, which I was all for… well… in my head anyway!

So with out further ado and less than a week before Eid, heres a recipe you can indulge on in the next few days.  My recipe for gulgoolas, a fried sweet fritter, is eaten at the beginning of the meal after breaking fast with a glass of milk and fresh dates.

Gulgoolas are usually made sans the Cherries and Dark Chocolate, but I just couldn’t help myself…what?? with all the fresh cherries practically being thrown at me at the grocery store and my kids eternal craving for chocolate… I just had to succumb to what the season was offering… Continue reading

Jilebi – a delicate Indian funnel cake


A couple of days ago in lieu of Bakri Eid, I decided to try my hand at making Jilebis, a very delicate and syrupy Indian dessert best eaten hot.  That is, if you’re lucky to be around someone making it fresh – which is pretty rare these days.  So I did make them, and the jilebis came out perfect – like my grandmother made, if I may add.  They were tender crisp and ‘glassy’ from being drenched in a perfect syrup.  Luckily the syrup did not crystalize or it would have resulted in a dull opaque looking Jilebi.
I was ecstatic when I took the first bite.  Perfect crunch was followed by the oozing of the unctuous sugary liquid.  I felt so proud and immediately snapped a couple of shots of my masterpiece and texted them to my family in Zimbabwe.  I basked in the glory of the numerous ‘Oohs’ and ‘Aaahs’ I received from them.  So with great comfort I share this recipe with you.

Gulaab Jambu – with coconut

My Mum’s Recipe
Gulaab Jambu - with coconutA couple of weeks ago in preparation for Eid I spent countless happy hours in the kitchen making tonnes of sweet indian delicacies, as well as other baked goodies.
First of all I have to explain the different forms of gulaab jambus that I grew up eating.  The first being the round glossy brown balls of spongy goodness that are soaked over night in syrup. My Grandmother, bless her soul, used to make the most perfect gulaab jambus this way.  Well needless to say, my attempt at making this version did not go so well.  Feeling slightly defeated, I decided to make the gulaab jambus I know best.  I would describe these as fried oval-shaped dumplings, dipped briefly in syrup and rolled in desiccated coconut. 
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