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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!