Posts Tagged Festive Season



  1.  Maida Flour/ All-Purpose Flour (500 g)
  2. 1 tsp Baking Powder
  3. 1 cup plain Yoghurt
  4. 1 drop Vanilla essence
  5. 2 drops of food colouring
  6. 2 cups ghee for frying (can also use cooking oil)
  7. 4 cardamon pods
  8. Water

Ingredients for Syrup:

  1. 2 cups Water
  2. 2 cups Sugar


  1. Sieve the flour and mix the baking powder.
  2. Add yoghurt and cardamon to the flour.
  3. Make a batter by adding water.
  4. Cover the batter and set aside for fermenting for a few hours.
  5. Add Vanilla and food colouring to the batter.
  6. Mix the batter well.
  7. Add Sugar and Water in a pot and boil it to make syrup.
  8. Heat oil or ghee in a frypan.
  9. Fill the batter in a kitchen funnel or piping bag and pour it in hot ghee.
  10. Fry both sides of Jalebi on medium heat till crisp.
  11. Pour the hot fried jalebies in syrup to make it sweet. Let it soak the syrup for few minutes.
  12. Remove from syrup and serve. Fresh Jalebies will be nice and crisp.


  1. If you do not have a kitchen funnel or piping bag than you can use a plastic bag. Make a small hole in a plastic bag, pour the batter in that bag and squeeze it out.
  2. Keep your hand or finger on the exit hole of the bag to prevent it dropping all over the cooking surface.
  3. Pour the batter through the bag hole in  circular motion, starting from a smaller circle and going to larger.
  4. Colour is optional.
VN:F [1.9.12_1141]
Rating: 8.5/10 (2 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , , ,

Semia Payasam


  1. 1 cup Vermicelli/ Sevai/ Semia
  2. 4 cups milk
  3. Ghee 2-3 tablespoons
  4. Sugar or Jaggery (to taste)
  5. Dry fruits 1/2 cup approx (optional)
  6. Dry Nuts 1/2 cupapprox
  7. Cardamon seeds (Elachi) (approximately 5 pieces)


  1. Ground the elachi seeds
  2. Cut the dried fruits and nuts into small pieces.
  3. Heat ghee in a frypan or a pot.
  4. Pour Semia in the hot ghee and fry it till brown.
  5. Add liquid milk , dried fruits and nuts and boil.
  6. Add sugar or jaggery and stirr.
  7. Serve hot.

Note :

  1. For dried fruits you can use: raisins, dates etc.
  2. For dried nuts you can use almonds (badam), cashew nuts, even coconuts etc.
  3. You need to cut these fruits and nuts into small pieces before adding.
  4. Jaggery is sugar candy also spelt as jaggeree and sometimes called gur.
  5. Vermicelli is also called Siwain, Semiya, Semai.
VN:F [1.9.12_1141]
Rating: 3.0/10 (2 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , ,



  1. 1/2 packet powdered milk
  2. 2 tbsp self raising flour
  3. Elachi 1/2 tsp
  4. Dahi/Yoghurt (top part only) 1/2 cup
  5. Ghee
  6. Oil to fry
  7. Sugar 2/1/2 cup
  8. Water


  1. Pour the powdered milk, flour and elachi in a bowl and mix well.
  2. Pour yoghurt and make a dough.
  3. Make balls, use ghee in this step.
  4. In low heat fry the balls till brown.
  5. Pour water and sugar in a pot and boil to make a light syrup.
  6. Add the balls in the syrup.
  7. Store it in a cooler and serve cold.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka.

VN:F [1.9.12_1141]
Rating: 5.2/10 (25 votes cast)
VN:F [1.9.12_1141]
Rating: +8 (from 10 votes)

Tags: , ,

Barfi/Barfee/Barfii/Burfi Sweets


  1. 1 pkt milk powder (500 grams)
  2. elachi powder 1tsp
  3. Jaifar powder 1/2 tsp
  4. Ghee 1/2 cup
  5. Liquid milk 1/2 cup
  6. 3 cups sugar
  7. water 1/1/2 cup


  1. In a bowl pour powdered milk, elachi, jaifar and ghee and mix well with hands.
  2. Sprinkle liquid milk little by little and mix with a soft hand. Repeat this process. No lumpss should be formed. If lumps form, you will need to sieve it.
  3. Mix water and sugar ina a pot and boil till syrup is sticky.
  4. Pour the syrup in the powdered milk mixture and mix well and spread this on a tray.
  5. Make the square marks to cut it into pieces when it is still soft because it will be hard to cut when it is hard.

You can also sprinkle hundreds and thousands or pieces of cadmon on top of the burfi when it is still soft.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka.

VN:F [1.9.12_1141]
Rating: 6.8/10 (53 votes cast)
VN:F [1.9.12_1141]
Rating: +3 (from 19 votes)

Tags: , , ,

Custard pie (Fiji Indian method)

The Custard Pie is one of the most popular baked dishes in Fiji. The Custard Pie is prepared by baking the Crust/Pastry dough first followed by cooking a thick custard. This hot thick custard is poured over the Baked custard pie crust (Pastry dough) and let to cool. This can be glazed with condensed milk to give extra flavor.

Ingredients for Baking Custard Pie/Tart (Fiji Style):

  1. 4 tbsp Butter or flora
  2. 2 eggs
  3. 3 tsp baking powder
  4. 2 cups Flour
  5. 4 tbsp sugar (for crust)
  6. 2 tbsp sugar (for custard)
  7. Powdered milk 4 tbsp
  8. 4 tbsp custard powder
  9. 1 and 1/2 cup water

Method for Baking Custard Pie/Tart (Fiji Style):

Step 1 (Making the Pie Crust/ Pastry Dough)

  1. In a bowl, pour the butter and make it soft.
  2. Break the 2 eggs in a small bowl, beat it and pour it in the bowl of butter.
  3. Add sugar to egg and butter mixture and mix well.
  4. Add baking powder. Beat all ingredients well together.
  5. Sieve the flour and slowly add flour to the mixture and knead dough. Make a roti dough.
  6. Brush the baking tray with butter or flora and spread the dough on the tray.
  7. Bake it in an electric frypan on low to medium heat for approximately 25 minutes or till skewer/toothpick comes out clean. The Crust it ready to be filled with the custard.

Step 2 (Making the Custard)

  1. Pour the powdered milk, custard powder and water in a pot and boil it, keep stirring while boiling.
  2. Pour the custard mixture over the Pie Crust when the mixture is thick enough.
  3. Let the Custard on the pie cool, slice it into pieces and serve as dessert or serve with tea.


  1. You can make this delicious Custard Pie Recipe more tasty by glazing it with condensed milk as illustrated below.

Pour 1/2 tin condensed milk in a bowl, add 1/2 small lemon juice and mix well.
Spread this condensed milk mixture on the Custard pie to give more flavor.

  1. or you can decorate the top with sliced fruits.
  1. The Custard Pie can also be called Custard Tart or Custard Flan


The above Custard Pie Recipe was supplied to me by my elder sister Mrs Roshni Lata.

VN:F [1.9.12_1141]
Rating: 6.3/10 (59 votes cast)
VN:F [1.9.12_1141]
Rating: +3 (from 21 votes)

Tags: , , , , , , , , , , ,



  1. Flour
  2. Ghee (1 tbsp)
  3. Cornflour 1/2 cup
  4. Butter 3 tbsp
  5. Sugar
  6. Liquid milk
  7. Sugar
  8. water
  9. Oil to fry


  1. Make a smooth paste with cornflour and butter.
  2. Pour the flour in a bowl and slowly mix it with liquid milk.
  3. Make dough like roti dough.
  4. Spread the Cornflour and butter paste over the roti
  5. Put another roti over the roti which is spread with cornflour and spread cornflour and butter mixtur over this roti too.
  6. Fold both the roti and cut it into small pieces.
  7. Heat oil and fry the roti pieces till it is golden brown
  8. Pour sugar and water in a pot and boil it to make a syrup
  9. Pour the fried khaja into the syrup and take it out after 2 to 4 minutes.
  10. Spread the khaja on a white paper to dry the syrup.
  11. Serve the same day to have the crispy taste.

This Recipe was supplied to me by my elder sister Mrs Roshni Lata.

VN:F [1.9.12_1141]
Rating: 5.7/10 (7 votes cast)
VN:F [1.9.12_1141]
Rating: +3 (from 7 votes)

Tags: , , , ,

How to Make Gulab Jamun (Fiji Indian Style)

Gulaab Jamun is an authentic Indian sweets, the recipe is brought to fiji by our ancestors from India. In this modern times Fiji type of Julab Jamoon and the Julab Jamoon made in India has slight differences in look but the taste is same. The sweets which is called Gulab Jamoon in India looks like Rasgulla, it is dipped in syrup and is round in shape. The sweet which is called Gulab jamoon in Fiji is cylindrical in shape that is long in length and it is round.

Gulab Jamun Fiji Style

Gulab Jamun Fiji Style

Ingredients for making Gulab Jamun Fiji Indian Type:

  1. 1 tin Condensed milk
  2. Elachi 1 tsp
  3. Jaifar 1/4 tsp
  4. Self raising Flour 3 cups
  5. Butter/Ghee 2 to 4 tablespoons
  6. Butter/Ghee 2 to 4 tablespoons (extra)
  7. Sugar 2 cups
  8. Water 4 cups
  9. Oil to fry
  10. Vanilla 1 drop (optional)

Method for making Gulab Jamun Fiji Indian Type:

  1. Ground the elachi and jaifar nd make it into powder.
  2. Sieve the self raising flour in a bowl.
  3. Melt the butter or ghee to be used and cool it.
  4. Open the condensed milk can and pour the content in a clean empty bowl.
  5. Add the powdered elachi,  jaifar and vanilla to the condensed milk.
  6. Add the melted ghee to the condensed milk.
  7. Use a spoon to mix the ingredients added to condensed milk (stir in a circular motion).
  8. Sprinkle flour over the mixture and mix well. Repeat this process till the dough is stiff enough to be kneaded.
  9. Knead the dough well, should be a stiff dough (you can also use a few drops of ghee if needed).
  10. Pour sugar and water in a pan and boil it for 15 to 20 minutes over medium heat to make syrup (bubbles will form while boiling and it should be 1 string syrup).
  11. Take small pieces of dough and make round long shaped gulab jamun with your hands as shown in the image (approximately 1/2 cm wide and 3 cm long). (In this step you will need the extra ghee to rub in your hands so that the Gulab jamun dough does not stick to your hands).
  12. Heat oil and fry the gulab jamun till golden brown.
  13. Take out the fried gulab jamun from the oil and pour it in the syrup (Gulab jamun should be soaked well with the syrup).
  14. Take out the gulab jamun from the syrup after 2 to 5 minutes and cool it.
  15. Fiji Indian style Gulab Jamun Recipe is ready.


  1. Gulab Jamun is one of the Indian Sweets that is popularly made during Festivals like Diwali, Eid, Holi, Navratri and other Hindu and Muslim Festivals. It is also prepared for marriages, parties, birthdays etc.
  2. Some people may spell Gulab Jamun as Julab Jamun, Gulaab Jamoon, Julaab Jamoon etc
VN:F [1.9.12_1141]
Rating: 7.2/10 (70 votes cast)
VN:F [1.9.12_1141]
Rating: +17 (from 31 votes)

Tags: , , , , , , , , , , , , ,



  1. Powdered Milk 500g
  2. 1 tinned Condensed milk
  3. Powdered Elachi 1 tbsp
  4. Powdred Jaifar (nutmeg) 1/4 tsp
  5. Icing Sugar 1/2 cup
  6. Ghee/Butter 2 tbsp


  1. Pour Condensed Milk in a basin.
  2. Add Nutmeg, Elachi and butter to condense milk and stirr well.
  3. Add icing sugar and mix well again.
  4. Sprinkle milk powder and mix till you can make a hard dough.
  5. Mix the dough well and make many small round Pedas, the size of a coin.
  6. Put the Pedas in an airtight container and store in fridge.
  7. Serve


  1. Peda can also be spelt as Pheda, Pera, Pera
VN:F [1.9.12_1141]
Rating: 6.7/10 (31 votes cast)
VN:F [1.9.12_1141]
Rating: +5 (from 11 votes)

Tags: , , , , , , ,

Polosami (fiji / samoa)


  1. Dalo leaves
  2. Coconut Cream
  3. Tinned mutton
  4. Tamrin
  5. Roasted jeera
  6. Garlic
  7. Ginger
  8. Salt
  9. Chillies
  10. Foil to wrap.


  1. Pour all ingredients in a bowl except the dalo leaves and foil, mix well and make a paste .
  2. Put 3 leaves on a piece of foil ( size should be large enough to wrap)
    and pour about 5 tbsp of paste on the leaves and fold the mixture in the leaves.
    Wrap these in foil.
  3. Roast this in kitchen oven or an earth oven called lovo for approximately 20 to 30 minutes in medium heat.


Can also use any other meat such as chicken, lamb or pork instead of tinned mutton.


VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , ,