Monique Dunn and Kyle Arnold are finalists in Hirsch’s Head Chefs competition, where top students at three of KZN’s culinary schools cook up a storm to be crowned the best in the province. Chef students at Fusion Cooking School shared their favourite Diwali recipes
Monique Dunn's Jelebi
½ cup flour
1 tsp corn flour
¼ tsp baking powder
½ tsp vinegar
1 tsp yoghurt
6 Tbsp water
½ tsp orange food colouring
Oil to fry in
Mix all ingredients together, should be pouring consistency.
Pour the mixture into a squeezy bottle as this will make it easy to shape it in the oil.
Fry until crisp.
Once the Jelebi has been strained, place into the syrup mixture.
For the Syrup
¼ cup water
1 cup sugar
¼ tsp cardamom powder
1 star anise
2 slices of lime
Bring the water and sugar to a boil.
Once it has reached syrup consistency add the aromatics and leave to cool.