Roll each strand of rope around the forefinger and thumb about 30 times and then cut off.Form small ball shapes and roll thinly using a rolling pin.When the test batter rolls correctly, pour half the batter on the tray and spread thinly with a spatula. A Gujarati thali contains savoury and sweet delights, both eaten together.Fry in medium oil till lightly browned, be careful as they brown quickly. Drain thoroughly in a colander or wired rack or placing the rings on paper towel. You need to be quick with the remaining batter — as it cools it will become thick and won’t spread easily. I learnt to make this mithai from a family friend in South Africa.Heat the oil and add the mustard and sesame seeds, when they splutter, switch off the gas.Spread some vagaar over the patudi and sprinkle the shredded coconut.Let it cool and cut around 5 cm strips. Dip this in oil and lay it back in the tray and keep covered, continue with the rest of the strands until all the strands are used up and leave it to rest for 10 minutes under a damp cloth. Known for exploring the world for business and trade, Gujaratis have always welcomed local flavours into their cuisine, often creating new traditions.KharkhariaA simple, crispy, sweet type of poori made with sesame seeds and cardamom. Gather ropes and roll up like a swiss roll, set aside for 30 minutes covered. Continue pulling till fine threads are formed, there will be several strands that will form. Khandvi or Pathudi Gujarati cuisine is the perfect marriage of sweet and sour and spicy flavours. Sprinkle or use a spray bottle and spray generously on each sutherfeni. You can dust more castor sugar if you like, together with almonds or pistachios or coloured almonds. Fish also has a special place in the South African Gujarati cuisine. Mainly vegetarian, it’s a combination of Kathiawadi, Kutchi, North and South Gujarati cuisines. Spread the cornflour paste over the surface of the dough ropes. It’s flavoured with cardamom and saffron and scented with floral essence, topped with almond and pistachios.IngredientsCornflour: 25 gm plus more for dustingButter: 25 gmOil: 1 tspMaida: 120 gmCold water: 120 mlOil for fryingSutherfeniSyrupRose water: 125 mlSugar: 125 gmCardamom powder: ½ tsp  Saffron: a pinchAlmonds or pistachiosNotes: Keep dough covered during all stages using a damp cloth.Pour mixture into a pot on high flame, bring it to a boil but continue mixing, then lower flame and keep stirring for 6-7 minutes, lumps may form but continue mixing till it dissolves. From Dhokla to Bunny Chow, this love can be seen in the South African Gujarati cuisine. Now it’s traditional to eat fish on Gujarati New Year.Step 5: Deep fry each piece in heated oil. Roll the strips like a swiss roll and arrange on a plate.Drain oil and store in fireproof flooring suppliers air tight container.Step 6: Next day mix rose water, sugar, cardamom powder and saffron till dissolved. Another Gujarati specialty is Farsan — fried, salted and crispy snacks like Dhokla, Undhiyo, Khandvi, Khichdi, Kharkharia, Gathia, Sev, Muthia and Bhajias.Khandvi or PathudiA common Gujarati melt in the mouth savoury snack, another recipe that may be forgotten and not made in many homes because you need to be quick when the dough reaches a certain temperature else you’ll end up with thick lump of batter.Step 3: Start from the middle of the swiss roll, pulling tightly to draw the swiss roll into a thin rope.Mix all ingredients together and beat with an egg beater. Leave it overnight covered with a damp cloth.— The chef is Meena Manchoo-Bhana, a Gujarati who grew up in South Africa and now lives in Kozhikode, Kerala. The Gujaratis in South Africa are no different and have created mouth-watering dishes such as Corn Rotlis and Bunny Chow (curry in half a loaf of bread, which had a chequered history in South Africa's recent past).Gujaratis love good food.Step 4: Place each round piece between wax paper and flatten slowly with the palm of your hand from the top centre, it will spread sideways like a poori.

This recipe was handed down to me from my aunt who is a fantastic baker and cook.Step 2: Mix cornflour, butter and oil to form a paste.IngredientsSugar: 1 cupMilk: 1 cupSesame seeds: ½ cupMaida: 4 cupsGhee: 5 tbsp  Cardamompowder: ½ tspOil for fryingBoil the sugar, milk and sesame seeds together till sugar melts, set aside to cool down. Place each rope on an oiled tray adjacent to each other and keep covered with a damp cloth.IngredientsChanna/kadala flour: 130 gmCurd: 125 mlSalt: 1 tspWater: 350 mlCrushed green chillies: 1 tspCrushed ginger: 1 tspCrushed garlic: 1 tspSugar: 1/2 tspLime juice: 1 tsp (omit if curd is sour)Vagaar/TemperingOil: 2 tbsp  Mustard seeds: 1 tsp  Sesame seeds: 1 tspFresh shredded coconut for sprinklingMethodKeep 2 or 3 large trays ready to spread the mixture, oil the back of the tray.SutherfeniA cotton-like mithai, Sutherfeni is certainly a forgotten recipe because it takes 3 days to prepare and needs plenty of patience.Rub ghee in maida and cardamom till its texture turns like breadcrumbs.Sprinkle the top with 1 tbsp of cornflour. Carefully add the milk mixture to form a stiff dough.Extras: Oil, wax paperStep 1: Mix maida and cornflour with water to form a stiff dough.Once all the batter is spread on the tray, make the vagaar.Leave them to dry out overnight covered with a net. Eaten plain or dunked in tea, this snack is not made in many homes these days.Test a tiny bit of batter on a tray to see if it can spread evenly and check if it can be rolled, if not continue stirring the mixture and test again (be careful when doing the test that the mixture in the pot does not form lumps). Cover with a wet towel and keep overnight. Garnish with chopped coriander and any leftover vagaar. I don’t know anyone else that still makes sutherfeni at home. You need to leave the rolled pooris overnight to dry out before frying. Next day make 12 small balls and roll each ball like a thin rope (about 40 cm long). I learnt to make this from my mum from a young age and still make it today.

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