Presh_eats

Goolab Jamun


Dough
• 1 tin Nestlé condensed milk
• 3 Tbsp melted ghee
• ½ cup Klim (optional)
• 2 Tbsp semolina
• 1 tsp freshly ground elachi (cardamom)
• ¼ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ cup milk
• 2 to 2½ cups self-raising flour (add gradually to reach the right dough consistency)
• 2 tsp baking powder
1/4 tsp bicarb

Syrup
• 2 1/4 cups sugar
• 1¼ cups water
• 1 whole cinnamon stick
• ¼ tsp rose essence or 1 tsp rose water

For Coating
• 1 cup sunflower oil (for frying)
• ½ cup melted ghee (for frying, can mix with oil)
• 2 cups desiccated coconut

⸻

Method
1. Prepare the Syrup
• In a saucepan, combine sugar, water, and the whole cinnamon stick.
• Bring to the boil and simmer for 3–4 minutes.
• Switch off the heat and stir in rose essence or rose water. Set aside to cool slightly.
2. Make the Dough
• In a large bowl, mix condensed milk, melted ghee, Klim (if using), semolina, elachi, cinnamon, and nutmeg.
• Add milk and mix.
• Sift together self-raising flour and bicarb and baking powder; add gradually until a soft, rollable dough forms.
• Rest the dough for 10–15 minutes.
3. Shape & Fry
• Roll dough into small balls or traditional shapes.
• Heat sunflower oil and melted ghee together over medium heat.
• Fry batches gently until golden brown, turning as needed.
4. Soak & Coat
• Dip hot fried pieces into the warm syrup, letting them soak briefly.
• Roll immediately in desiccated coconut to coat.
❤️

Mint Chocolate Melting Moments


250g butter softened
3/4 cup icing sugar
1 cup corn flour
1 teaspoon vanilla essence
1/4 cup coconut oil
2-2 1/2 cups of flour - add flour a little at a time until desired texture is achieved
150g slab of Cadbury Mint crisp chocolate or Dairy Milk chocolate and Peppermint crisp chocolate

Method
Pre-heat your oven to 170°C and flour three baking sheets
Sift your icing sugar and aside. Do the same with the flour and corn flour.
Beat the butter together with the sugar until creamy and pale, add oil and the vanilla essence and mix well then add a little corn flour and then add cake flour a little at a time until you get a soft but moldable dough
Do not add too much of flour if it isn’t needed.
I used a star nozzle to make the row pattern. I just added a tablespoon of dough at a time and used my thumb to push the dough through the nozzle directly onto your baking tray.
Bake for 10 - 12 minutes in a preheated oven.
Remove and allow biscuits to cool completely on a cooling rack.
Melt chocolate in the microwave in separate bowls at 20 second intervals until you reach the desired consistency - if it doesn’t melt nicely add 1/4 teaspoon of oil - I used coconut oil.
Place biscuits on cooling rack over a tray and drizzle melted chocolate over the biscuits with a spoon or dip each end in melted chocolate.
Allow chocolate to set completely before storing in an airtight container.

Pecan nut butter biscuits


Ingredients
250g butter
3/4 cup icing sugar - you will need a little more for dusting
1 teaspoon vanilla essence
3/4 cup maizena/corn flour
1/4 cup oil
2-2 1/2 cups of flour - add flour a little at a time until desired texture is achieved
1 cup of chopped pecans (toasted in a pan/oven for 3 minutes and allowed to cool)

Method
Pre-heat your oven to 170 degrees Celsius and flour three baking sheets
Beat the softened butter together with icing sugar until creamy and pale.
Add the cooking oil together with the chopped nuts and vanilla essence and fold in.
Thereafter add maizena (cornflour) and a quarter cup of cake flour at a time until you get a soft but moldable dough.
Do not add too much of flour if it isn’t needed.
Shape as desired (I rolled them into balls and pressed them lightly with a fork before baking) Bake for 10 - 12 minutes in a preheated oven.
Remove and allow biscuits to cool completely.
Dust with icing sugar whilst still warm.

Voiceover by my son - Mèkal

Eggless Jam, coconut and almond tart


INGREDIENTS
125g butter
2 tablespoon oil
2 tablespoons sour cream
3 tablespoons castor sugar
1 tsp vanilla essence
1/2 cup of maizena
1.5 to 2 cups cake flour - add more if needed
2 teaspoons baking powder
1 jar apricot or strawberry jam - I used Bonne Maman
Desiccated coconut - optional
Flaked almonds - optional
Icing sugar - for dusting

METHOD
Pre-heat oven to 180°C. Grease and line a 20x30cm baking tin.
Cream butter and sugar very well. Add oil, sour cream and vanilla essence and beat well. Add maizena, flour and baking powder then mix to a soft dough. Divide dough into 1/3 and 2/3’s. Press 2/3 portion of dough into prepared pan and prick with a fork. Chill the other portion.
Bake for 5 minutes and remove - allow to cool.
Spread jam onto dough once it’s cooled. Cover with coconut and almonds.
Grate chilled dough over the jam.
Bake 10-15 minutes until golden brown.
Sift icing sugar over as soon as it comes
out of the oven. Leave to cool in pan for a few minutes before cutting into squares.