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Microwave Milk Barfi - Fiji Style

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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) 

Lapsi Fiji Style | Fiji Lapsi Recipe | Maida Lapsi |

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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.  

Bara - Fiji Style | How to Make Bara

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 Ingredients 1 cup yellow split peas (muttar ke dal or channa dal) 4-5 garlic cloves 1 medium onion 1-2 chili peppers (adjust to preference)  handful of cilantro - about 1/4 cup chopped Sprig of curry leaves 1 teaspoon whole cumin seeds 1 teaspoon roasted cumin powder 1 teaspoon baking powder 1/4 teaspoon turmeric  1/2 teaspoon Fiji/garam masala 1/2 teaspoon paprika or chili powder (optional) 1/8 teaspoon asafetida (hing) 1 Tablespoon plain flour (only if your mix doesn't bind well) Oil for frying  Method  Soak split peas for a minimum of 6 hours or overnight. Rewash thoroughly before grinding in a food processor.  Grind split peas in small batches until fine and grainy - not a paste On the last batch, add garlic, onion, chili peppers, cilantro, salt, and cumin seeds. Grind to same consistency.  In a big bowl, add the split peas you just grinned along with all of the other ingredients except the oil for frying. Mix well Heat oil in a pan on medium heat. With wet hands, take 1 table

Boondi Laddu Fiji Style | Boondi Ladoo | Boondi Ke Ladoo

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  Ingredients Batter: 2 cups gram flour (besan) sifted  1-1.5 cups milk/water Oil for frying  Syrup:  1.5 sugar (adjust to taste)  3/4 cup water  1/2 tsp cardamom (ellaichi)  Pinch of saffron (optional) Method:  Coming soon! Watch video below until then :) 

Vegan Milk Barfi - Fiji Style

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One of the hardest items to "veganize" are all milk dishes and milk barfi from Fiji is just that. Its basically milk and sugar. I have been on a quest to make a vegan version of the barfi because my daughter cannot have milk due to an allergy and I am so happy with the results of this version! It has the same mouth-feel and the taste is very close! You don't really taste the coconut flavor too much and the flour helps mellow out the flavors and soak up some of the extra oil that coconut milk powder tends to create. I've used the same techinque as the classic Fiji Style Milk Barfi  and it works with this mix. I really hope you give this one a try, even if you aren't vegan :)  Ingredients 1 lb (454 grams) Coconut Milk Powder  1 cup All Purpose Flour  1-2 tsp cardamom powder (ellaichi)  [adjust as needed] For Syrup:  1.5-2 cups sugar [adjust as needed] 1 cup water  Sprinkles for decorations  Method Add flour to a pan over medium-low heat. Dry roast for 3 to 4 minutes

Fiji Masala | Homemade Masala

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Masala is a special blend of spices that is ground into powder to spice up curries and many other dishes. Each family has their own "twist" and secret recipe. Our recipe isn't a secret, but it is delicious! Of course, you can adjust this to your taste. Omit what you want and add whatever you like. This is a "guide" for homemade Fiji style masala. I hope you enjoy this! Ingredients: 2 Tbsp coriander seeds (dhania) 1 Tbsp cumin seeds (jeera) 1 Tbsp mace (javentri) 1/2 Tbsp carom seeds (ajwain) 1/2 Tbsp fenugreek seeds (methi) 1/2 Tbsp black peppercorns (gol mirch) 1/2 Tbsp mustard seeds (sarso) 1/2 Tbsp fennel seeds (saunf) 1/2 Tbsp whole cardamoms (ellachi) 1/2 Tbsp cloves (lawang) 2 whole star-anise  2 sticks of cinnamon (dalchinni) 2-5 dry red chilies (sookha mircha) 6-8 sprigs of dry curry leaves (karipilli/tejpatti)* (if you have it)  Method Dry roast all spices in a heavy bottom pan on medium heat until they become aromatic. Let spices dry completely Grind t

Cassava Cake Fiji Style With Custard Topping Option

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Ingredients: Cassava cake: 2 cups grated cassava/yucca 1 cup (8 fl. oz) coconut cream 1/2 cup dark brown sugar 1 tsp freshly grated ginger 1/2 tsp freshly grated nutmeg pinch of salt 1 egg yolk* (optional) Custard Topping: 2 egg yolks 1/2 cup coconut cream 4 oz of coconut condensed milk (or regular condensed milk) 1/4 tsp freshly grated nutmeg pinch of salt Method: Preheat an oven to 375 degrees Fahrenheit. Grease a 9 inch baking pan and line with parchment paper. Whisk the cassava, coconut cream, dark brown sugar, ginger, nutmeg, pinch of salt and egg yolk (if using) together in a bowl until thoroughly combined.  Pour mixture into the greased baking pan and bake for 30 minutes.   Meanwhile, prepare the custard topping. Add all of the ingredients into a mixing bowl and whisk until very well combined.  Once the cassava cake is slightly browned and cooked, remove from the oven and add custard topping.  Bake for an additional 15 minutes or until the cust