Botswana home chef Hajira Jasat Farook shares some of her family’s most loved Ramadaan recipes.
*Rose Falooda
1 litre milk
a handful of crushed fine vermicelli
1 tsp sabja seeds soaked in water
1/4 cup Sujee’s rose syrup (adjust)
2 tsp falooda powder
1/2 cup water
a few drops food colouring
4 scoops vanilla ice cream
Method
Place the vermicelli in an ovenproof dish and grill until slightly browned.
Add 1/2 cup milk to a pot together with the fine vermicelli and simmer until the vermicelli is soft. Leave to cool.
In another pot, add the water and falooda powder to make a jelly and bring it to the boil, while stirring. Pour in a flat dish and allow to set and cool. Once set, grate finely.
Add the rose syrup to a jug together with the cooled milk and ice cream. Mix well.
Pour into glasses and the add sabja seeds and jelly. Top with a scoop of ice cream before serving and enjoy chilled.
*Chinese Rolls
Similar to a spring roll, but these are made with a pancake. I learnt to make this snack from my Sri Lankan friends and from my travels to Sri Lanka. Add a filling of your choice and serve with your favourite sauce. These are freezer suitable and perfect for Ramadaan.
For the pancake
1 egg
1/2 tsp salt
1/2 tsp heaped baking powder
1 cup milk (adjust)
1 cup flour
Method
In a liquidiser, add the egg, salt, baking powder and a little of the milk. Pulse for a minute then add the flour and milk and make a thin pancake batter.
Cook saucer-sized pancakes on a non-stick pan (grease pan with a little oil) and keep aside.
Filling of your choice (beef, chicken or tuna). I used leftover chicken.
Fold like a spring roll – sealing with flour paste. Dip in the eggs and crumbs (freezer suitable). Deep fry until golden brown.
Serve with sauce of your choice.
*Farook has collaborated with South Africa’s Irene Dasari to share her Ramadaan recipes on the Facebook page: FABULICIOUS by Irene Dasari.
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