Recipe for Traditional South African Rolled Pudding with Apricot Paste

The colorful and sweet fruit mix, known as cherivy, is widely used in items such as cakes, baked goods, and ice cream, bringing joy to children. Although this mix is easily available in stores, it often contains artificial dyes and chemicals that can be harmful to health. However, there is a simple way to prepare an equally high-quality mix at home using leftover watermelon rind or raw papaya. This method is not only economical but also completely hygienic and natural.

To prepare the fruit mix, the following ingredients are required: two cups of white watermelon rind or raw papaya, cut into small cubes; one cup of sugar; two to three cups of water for boiling and syrup; two to three drops of food coloring (liquid or gel) of the desired color; and half a teaspoon of vanilla extract or rose water for aroma.

First, you need to remove the green part and the red pulp from the watermelon, leaving only the firm white inner part, which should be cut into small squares. If using raw papaya, it must be peeled and cut into similar pieces.

In a pot, heat the water and add the cut pieces, then boil over medium heat for about 8–10 minutes until the pieces become soft and translucent. Then, strain them, separating the water.

In another pan, mix one cup of sugar and one and a half cups of water, bring to a boil until the sugar is completely dissolved, creating a syrup. Add the boiled pieces to this syrup and continue cooking over medium heat until the syrup thickens and the pieces become shiny, having absorbed the syrup. After this, turn off the heat and stir in the vanilla extract.

Distribute the resulting mass evenly into different bowls. Add 2–3 drops of different food colorings (such as red, green, yellow) to each bowl and mix thoroughly. To ensure the colors are well distributed throughout the pieces, leave the mixture for 3–4 hours or overnight.

After the time has passed, prepare the fruit mix by straining it through a sieve. Then, place the pieces on a plate or paper towel and dry them for 1–2 days in ventilation or light shade to remove stickiness. The finished homemade, clean, and colorful fruit mix can be stored in an airtight container for several months.

To prepare Diwali pol, two main components are required: dough and filling. The dough requires 390g of baking flour, 150g of cold butter cut into cubes, cold water, and ½ teaspoon of fine salt.

The filling is made from 80g of coconut flakes (dried or fresh), 135g of semolina, 3 tablespoons of butter, 160g of powdered sugar, 30g of sesame seeds, and 1 teaspoon of ground cardamom.

The process of preparing the filling begins by lightly frying the coconut flakes and sesame seeds in a saucepan over medium heat until the coconut turns light brown. Then, the butter is heated in a pan, and the semolina is lightly fried before being cooled. In a bowl containing the fried coconut, sesame seeds, and semolina, powdered sugar and ground cardamom are added, allowing the mixture to cool completely.

For the dough:

The flour must be sifted. The butter is added to it, and the mixture is worked until it reaches a fine crumb consistency. Gradually, one tablespoon at a time, cold water is added until a smooth dough forms. The dough is divided into two parts; one half is wrapped in plastic wrap and set aside. Then, the dough is rolled out, ensuring it is even and smooth. Shapes are cut out using a round cutter.

One tablespoon of filling is placed into each cutout shape, the dough is folded in half, and it is tightly pressed along the arc of a semicircle to seal the filling. The edges are secured with a fork. This process is repeated with all the remaining filling and dough. Oil is heated in a saucepan to 180°C and the pol is fried, taking care not to overload the pan. They are fried until golden brown, then removed and placed on paper towels to remove excess fat.

Landi Govender is a recipe developer and food photographer who creates flavor-rich dishes inspired by her family and heritage, blending tradition with modern touches. Her social media accounts are: @Thetockablog on Instagram, YouTube, and Facebook, as well as landi_govender on TikTok.

Winter has arrived, and fresh green vegetables have started being actively sold in markets. Crops such as spinach, methi, and mustard are not only tasty but also healthy.

You have probably tried spinach with paneer cheese, but you should try the spicy Rajasthani version of this potato and spinach dish. After tasting it, you will want to cook this appetizer again and again, as it pairs excellently with both flatbreads and rice.

The taste of the potato and spinach vegetables is comparable to that of royal dishes, and the best part is that preparing this dish does not require much time. If you love spinach, you should definitely make this appetizer.

How to serve the potato and spinach dish

The hot potato and spinach dish is recommended to be served with flatbreads and rice. To enhance the flavor of this appetizer, you can add chips (papads). This delicious dish can be prepared and served to guests who visit, as it cooks very quickly.