Cuisine

GIVE A LITTLE (OR A LOT)

Ashia Ismail-singer presents delectable homemade gifts of spice-infused treats from her book Saffron Swirls & Cardamom Dust.

Ashia Ismail-singer presents delectable homemade gifts of spice-infused treats from her book Saffron Swirls & Cardamom Dust.

I GREW UP LEARNING to balance spices in my cooking, and so the concept of incorporating spices into some of the sweets and desserts I make regularly seemed like an inspired idea.

Nothing gives me more pleasure than baking and sharing. Anyone who knows me will tell you that. I get it from my mum, who is always cooking for others as it makes her feel she’s making a difference. I love whipping up a batch of muffins to give to a friend, baking a cake for a birthday celebration, baking goodies to give as gifts – the list goes on. In Saffron Swirls and Cardamom Dust you will find recipes to suit all your needs, from comfort baking to more elaborate treats. And all with a hint of spice to balance the sweetness.

ZARINA’S ROSE BURFI

MAKES 24–26 PIECES

Burfi is a delicious Indian sweet, essentially a milky, almost fudge-like dessert that’s served at special occasions. This is my mum’s burfi – it brings back so many wonderful memories whenever I make it – which can be flavoured and coloured to your liking. I’ve used rose water and food colouring to flavour and colour it respectively, however you can leave those out and just decorate with rose petals and pistachios if you prefer.

500g whole-milk powder

2 tablespoons ghee or very soft butter

200ml reduced cream

250g sugar

1 drop of pink food colouring

1 teaspoon rose water

Persian tea roses/edible dried rose petals, to garnish chopped pistachios (optional)

In a large bowl, combine the milk powder with the ghee and reduced cream and rub it together until the mixture looks like fine breadcrumbs.

In a large saucepan, place ½ cup of water along with the sugar, food colouring and rose water and heat for approximately 8–10 minutes until the sugar is completely dissolved and the consistency is runny but syrupy.

Remove from the heat and add the milk powder mixture to the pan. Using a wooden spoon, stir until the mixture comes together and is well combined.

Spread the mixture onto a lined 24cm x 18cm baking tray. Decorate with Persian tea roses and pistachios if desired, then leave to set for 2–3 hours (refrigerate if the weather is hot and humid). When set, cut into desired shapes. Keep leftovers in an airtight container in the fridge for up to one week.

CONTENTS

en-nz

2021-11-01T07:00:00.0000000Z

2021-11-01T07:00:00.0000000Z

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