Simply Blissful Living - Taste of Fiji

If you love these sweet and crunchy "french fry sticks" as my daughter calls them, but have difficulty with the sugar syrup, then this recipe is for you. Not only is this route easier, but its a no-fail method that anyone can try!  Ingredients: 2 cups all purpose flour 3 Tablespoon ghee (use vegan butter to make it vegan) 3 Tablespoon powdered sugar/icing sugar  1/2 teaspoon salt 1 teaspoon cardamom powder (ellaichi) 1/2-1 cup of luke warm water oil for frying          Sugar  Coating: 3 Tablespoons powdered sugar (adjust to taste)  Method: In a large bowl, mix flour and powdered sugar until well combined.  Add ghee 1 tablespoon at a time and rub into flour using your palms. The mix will easily clump together when pressed into a ball but will break apart easily too.  Add salt and spices to flour mixture and mix well. Slowly add water, a little at a time and make a stiff dough. Knead for few minutes and let it rest covered with a damp cloth/paper towel for 20 minutes. Divide th

On a cold day, nothing beats a plate of hot bhajias with some cha (tea). Growing up, we had these as after school snacks from the ("gadi la") cart vendor, smothered in tamarind sauce. It was such a delightful treats, one that I clearly didn't start appreciating until moving away from Fiji. Even today, whenever I bite into these bhajias, I always remember those fond memories of my primary school days. Ahhh.. the "gadi la admi" (cart vendor guy) made childhood lovely! Ingredients: 1 cup gram flour/chickpea flour/besan 1 cup all-purpose flour  1 teaspoon baking powder  1/4 teaspoon turmeric  1/2 teaspoon carmon seeds (ajwain) 1/2 teaspoon cumin seeds (jeera) 1 cup finely sliced onions 2 cups chopped spinach (measured after its cut) 1/4 cup finely chopped cilantro  4-5 cloves of garlic, crushed  chili pepper to taste  1 teaspoon salt  water (enough to make a dropping batter consistency) neutral-flavored oil for frying (I used canola) Method: Heat oil in a heavy bott

If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!  Ingredients: Makes 12-15 pieces  2 cups full fat milk powder  3 tablespoons ghee  3 tablespoons heavy whipping cream/double cream drop of yellow food coloring  Sprinkles for decorating (optional)       For syrup 1 cup sugar  1/2 cup water  Method: In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.  Add 1 drop of yellow food coloring in the heavy cream.  Add the heav

Let me start off by saying that this laddo is to die for! It is melt in your mouth goodness and everyone in my family, especially my 2 year old, loves it! The binding agent for this laddu is ghee (clarified butter). I have shared another sooji laddu recipe  on my blog, which uses condensed milk in addition to ghee to help with binding. These are both great and very tasty, however, this one is finer sooji and combined with the sugar and milk, its divine. This DOES NOT hold up well to extreme hot temperatures. I remember a friend of mine made these during our summer (100*F) to take to the temple and by the time she arrived, the whole batch had lost its form and melted in the container. So if its hot out, use the condensed milk recipe as it will not loose its form. But DO give this recipe a try at least once! You too will love it as much as we do, I promise!  Ingredients: 1 cup fine Semolina/Sooji 3/4 cup full fat powdered milk  1/2 cup icing/powdered sugar 1-2 tsp ground cardamom melted

Ingredients: Makes 15-20 laddus 1 cup fine semolina 1 cup full fat milk powder 1/2 cup powdered sugar (adjust to taste) 1/4 cup condensed milk 1-2 tsp ground cardamom (ellaichi) pinch of fresh nutmeg melted/warm ghee as needed (approximately 1/2 cup or more) Method: In a heavy-bottom pan, on medium-low dry roast the semolina/sooji until it is golden brown and aromatic. This can take anywhere from 7-10 minutes. Don't increase heat as it may cause the sooji/semolina to burn. Transfer to a flat bowl or plate. While still warm, add powdered sugar, milk powder, cardamom, and nutmeg. Mix well ensuring that the mix is relatively lump free. Add in condensed milk and mix really well. Using clean hands, make sure the condensed milk is evenly distributed. Add in ghee one teaspoon at a time working into the mixture until it starts coming together when binding into a ladoo. Form ladoos. If the mixture starts feeling dry, add more ghee and continue mixing well and forming ladoos/balls

I started experimenting with microwave recipes for some Fijian Indian sweets a few weeks ago. My goal was/is to develop recipes that taste amazing and similar to the original technique but make them quick and easy. After a few experiments, I was pleasantly surprised at how great this turned out. Its crumby and the texture is just like the original sugar recipe/stove top recipe. I also wanted to add a flavor twist to this to make it slightly different. Pops cordial is popular in Fiji and I've had several requests to show how to add to barfi; hence, the perfect twist! You can certainly leave it out and just substitute with the same quantity of liquid milk (or even water!) I hope you give this recipe a go! I promise, it will not disappoint!  Small Batch Makes 6-8 pieces  Ingredients: 1 cup full fat/cream milk powder  3 tbsp granulated sugar  1/2 tbsp ghee 1/2 tsp ground cardamom  pinch of fresh nutmeg  2 tbsp liquid milk (I used evaporated)  1 tbsp cordial (or sub with water or milk) 

Ingredients 1/4 cup ghee 1 cup all-purpose flour (or whole wheat flour) 3/4 cup sugar 1 cup milk (or you can sub just water) 2-3 cups water  Method: Add ghee to a heavy bottom pan on medium-low heat. Once warm, add in the flour and roast for 7-10 minutes or until golden brown and aromatic. Add sugar and let dissolve. Once dissolved, lower flame to lowest setting or turn off completely. Add milk and 2 cups of water and whisk together. If your mixture seems dry, add more water in 1/4 cup increments. Stir until all lumps are removed.  Return pan to stove and cook on medium low for 5 minutes or until the consistency is similar to pancake batter (see video linked below for example)  Remove from heat and transfer to a vessel of your choice and  cover with plastic wrap. Tightly covering wrap to the top of the lapsi will prevent a skin from developing.