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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.