Name: Maylene's griddle scones
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: makes 6 servings
Cuisine: Desserts & Baking
Ingredients: butter, softened 30 g,sugar 25g,free-range egg 1,buttermilk ½ cup,self-raising flour 240 g,salt a pinch,blueberries, plus extra for serving 75 g,lemon, zested 1,icing sugar, for dusting ,cream, whipped, for serving ½ cup

Home
Uncategorized

Braai recipes

Maylene’s griddle scones

10 minutes

Braai recipes

Coconut chapattis

10 minutes

Beef recipes

Sweet baby Grace’s ribs

2 hours 45 minutes

Sandwich recipes

The iconic Gatsby

20 minutes

Bread recipes

Potato bread

30 minutes

Corn recipes

Mussel chowder

20 minutes

Biryani recipes

Akni with tomato-and-onion salad and dhay

2 hours

Braai recipes

Tandoori-style chicken

30 minutes

Cheese recipes

Spicy potato-and-cheese balls

20 minutes

South African

Baby marrow leaf morogo

30 minutes

Biryani recipes

Cariema Isaacs’s Instant Pot Biryani

1 hour 15 minutes

Indian recipes

Rasmalai

30 minutes, plus 2 hours chilling time

Rasmalai

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes, plus 2 hours chilling time

Ingredients

For the milk:

1 litre milk
½ x 290 g can dessert cream
½ x 385 g can condensed milk
40 g almonds
40 g pistachios
5 cardamom pods, bashed
a pinch of saffron
1 cinnamon stick

For the rasmalai balls:

125 g KLIM milk powder
2 t butter, softened
1 small free-range egg
½ t baking powder

Method

1. Bring the milk, dessert cream, condensed milk and cinnamon stick to a simmer in a saucepan and stir to prevent it from sticking to the base. While the milk is cooking, prepare the balls.

2. To make the balls, combine the ingredients in a bowl. If the dough is sticky, do not add any extra KLIM, but keep mixing until a semi-sticky dough is formed. Divide the dough into 20 balls (about the size of a R5 coin).

3. Reduce the heat of the milk and gently place the balls in the milk – I find doing this one by one makes for less breakage. Cook in the spiced milk until quadrupled in size. Halfway through, gently turn them over with a slotted spoon.

4. Top with the almonds, pistachios, ground cardamom and saffron. Chill and serve 2–3 balls with some of the milky sauce.

Find more Eid recipes here.

Production: Khanya Mzongwana
Photograph: Jan Ras
Food assistant: Dani Smith

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Maylene’s griddle scones

Coconut chapattis

Sweet baby Grace’s ribs

The iconic Gatsby

Potato bread

Mussel chowder

Akni with tomato-and-onion salad and dhay

Tandoori-style chicken

Spicy potato-and-cheese balls

Baby marrow leaf morogo

Cariema Isaacs’s Instant Pot Biryani

Rasmalai

Rasmalai

Ingredients

Method