Whatshot

2026
All
September
2025
All
November
All
2024
All
June
All
April
All
2023
All
March
All
2022
All
2021
All
2020
All
March
All
February
All
2019
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
2018
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
2017
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2016
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2015
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
DHS
April
All
March
All
February
All
January
All
2014
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
KZN
May
All
April
All
March
All
February
All
January
All
2013
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2012
All
December
All
November
All
October
All
September
All
August
All
July
All

Foodie - Two generations of foodies

Foodie - Two generations of foodies

Author: Kasia Yoko
Date: 2017-10-26

Catherine Jugmohan is the head of the Misty Blue Hotel School in Umhlanga. Cathy as she is known to her friends

is originally from phoenix but now lives in Umhlanga with her husband and baby daughter. Cathy is passionate about food and hopes to pass her recipes and her love of food to her daughter, Ziasha who at just five months assists Cathy in the kitchen while she prepares family meals.

This week Cathy shares her Diwali sweet recipes with The Bugle readers. Even though Diwali is over, you can create these fabulous Indian deserts all year round. Why wait a year for Diwali to come around, just look how easy they are to make

Goolab Jamuns

A classic Indiansweet or dessertthat is very famous and is enjoyed in most festive and celebration meals. Gulab meaning rose and jamun meaning berry. Gulab jamun are berry sized balls dunked in rose flavoured sugar syrup.

Ingredients:

  • 1/2 cup milk
  • 1 tin condensed milk
  • 7 TBS melted ghee (must measure 7 TBS after its melted)
  • 1/2 cup powdered milk (totally optional)
  • 1/2 tspn ground nutmeg
  • 1 tspn elachi powder
  • 3 to 4 cups self raising flour
  • Vegetable oil for frying
  • Ingredients for Syrup:
  • 2 cups sugar
  • 2 cup water
  • 1 and 1/2 tspn Rose essence
  • 1 tspn elachie powder

Directions:

  • Mix condensed milk, milk, elachie, nutmeg, ghee together.
  • Add self-raising flour, a little at a time until a soft dough forms.
  • Shape into little fingers and fry on medium heat.
  • Do not allow it to fry too quickly as the inside will not cook.
  • Dip in syrup and roll in coconut if you prefer.
  • Directions to make syrup:
  • Add all of the ingredients to a saucepan, bring to the boil until syrup thickens a little.

Coconut Balls

This recipe is a simple and quick cheat's version of the reduced-milk sweet burfi. This is a lovely end to an Indian feast and is often served at special occasions.

Ingredients:

  • 2 cups powdered milk (klim)
  • 1 cup desiccated coconut
  • 1 tin condensed milk
  • Food colourants

Directions:

  • Colour half first and use...balance for second colour.
  • Add your choice of food colour to condensed milk and add to powdered milk and desiccated coconut mixture to make soft dough
  • Make small balls and coat with desiccated coconut.