This vegan dessert recipe is easy to make and even easier to devour. It's the perfect ending to any meal.
Serves: 8
INGREDIENTS
1½ cups chopped jaggery (or use white sugar)
3 cups water
1½ cups fine semolina
¾ cup coconut oil
1/3 teaspoon ground fenugreek seeds
¼ teaspoon ground cinnamon
½ teaspoon sea salt
1 small banana, mashed
½ cup raisins
½ cup walnut pieces, plus extra to serve
METHOD
Place the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Set aside.
Put the semolina and coconut oil in a large saucepan over a medium-low heat and cook for about 8 minutes, stirring often, until lightly golden.
Add the spices and salt then carefully pour in the hot sugar syrup, stirring constantly until very thick and smooth. Mix in the banana, raisins and walnuts. Serve warm with extra walnuts, if desired.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.