Updated on Cuisine Recipes

Mauritian Desert

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1. Alouda Cold Milk

A delicious cold beverage made with milk, basil seeds and agar-agar which is especially refreshing on a hot summer day.

For 4 persons.

Ingredients
  1. 250 ml milk
  2. 3-4 tablespoons condensed milk
  3. 2 tablespoons basil seeds
  4. 5 grams agar-agar
  5. 2 tablespoons vanilla essence
  6. 5-10 ice-cubes
  7. Vanilla ice-cream (optional)

Instructions

  1. Soak the basil seeds in water for at least 30 minutes
  2. Dissolve the agar-agar in some water and bring to boil in a saucepan by adding some more water
  3. Boil for 5-8 minutes
  4. Remove from heat and pour in a deep utensil and allow to set in the fridge
  5. Once the agar agar is set, grate it
  6. In a blender combine the milk, condensed milk, vanilla essence and ice cubes and blend for a few minutes
  7. Pour in a serving jug
  8. Add the soaked basil seeds and the grated agar-agar
  9. Keep refrigerated and serve chilled with a tablespoon of vanilla ice-cream per glass

2. Ladoo

These traditional ball shaped Indian sweets are made from gram flour and sugar flavoured with cardamon and garnished with almonds.

Ingredients

  1. 250 grams gram flour (besan flour)
  2. 1/4 teaspoon soda bicarbonate
  3. A pinch of orange food color
  4. 1 teaspoon cardamon powder
  5. 1/4 cup raisins
  6. 1/4 cup roughly chopped almonds
  7. Water
  8. 3 cups sugar
  9. 1 1/2 cup water
  10. 4 whole cardamons
  11. Oil
  12. Grated coconut

Instructions

  1. Prepare the syrup by boiling 3 cups of sugar with 1 1/2 cups of water and the whole cardamons on low heat for 8-12 minutes
  2. Once the sugar is completely dissolved and the water becomes thick remove from the stove
  3. Allow to cool completely
  4. Combine the gram flour, soda bicarbonate, cardamon powder, food color
  5. Gradually add water little by little to form a thick batter
  6. Heat oil in a frying pan
  7. Pour a little of the batter on a slotted cooking spoon and pour directly in the heated oil
  8. Fry for a few minutes by stirring constantly
  9. Repeat the process for the rest of the batter
  10. Drain the fried gram balls and place in a flat utensil
  11. Allow to cool completely
  12. With your hands roughly mash the fried gram balls
  13. Little by little add the previously prepared syrup, raisins and chopped almonds
  14. Mix well and bind into ping pong sized balls
  15. Coat with the finely grated coconut

3. kheer Rice Pudding

A traditional indian dessert, rice is slow cooked in boiling milk flavoured with cardamon and fennel powder and garnished with chopped almonds and raisins.

Ingredients

  1. 1/2 cup basmati rice
  2. 2 cups milk
  3. 3 tablespoons sugar
  4. 1/4 cup raisins
  5. 2 tablespoons roughly chopped almond
  6. 1/2 teaspoon cardamon powder
  7. 1/2 teaspoon fennel powder
  8. Water

Instructions

  1. Soak rice in water for 1hr
  2. Bring the milk, sugar, cardamon and fennel powder to a boil
  3. Add the rice and cook over low heat with occasional stirring
  4. Simmer for about 15-20 minutes until the rice is tender
  5. Add raisins and chopped almonds (You can add some more milk if needed)
  6. Allow to simmer for another 5 minutes
  7. Enjoy warm or cold

4. Gulab Jamun

A dough is made with condensed milk, flour, sugar, fennel powder and cardamon and made into cylindrical shapes which are then fried and soaked in syrup.

This is the Mauritian variation of the famous Indian dessert.

Ingredients

  1. 1 can condensed milk
  2. 3/4 cup all purpose flour
  3. A pinch of soda bicarbonate
  4. 1/4 teaspoon cardamon powder
  5. 1/4 teaspoon fennel powder
  6. 2 cups sugar
  7. 1 cups water
  8. 4 whole cardamons

Instructions

  1. Prepare the syrup by boiling 2 cups of sugar with 1cup of water and the whole cardamons on low heat for 8-12 minutes
  2. Once the sugar is completely dissolved and the water becomes thick remove from the stove
  3. Allow to cool completely
  4. In a large bowl combine the condensed milk, soda bicarbonate, cardamon and fennel powder and mix well
  5. Little by little add the all purpose flour in the above mixture so that it forms a dough
  6. Take a small sized ball at a time and with the help of you palms roll into finger shapes
  7. Heat oil in a frying pan and fry the gulab jamun on medium heat to a light brown color
  8. Allow to cool for about 5 minutes then dip the gulab jamuns in the previously prepared syrup
  9. Turn the gulab jamuns with a spoon and remove from the syrup
  10. Place the gulab jamuns on a flat surface and allow to cool and dry

5. Corn Maize Pudding

Corn meal is cooked on low heat with water, milk, sugar, raisins and vanilla and garnished with grated coconut to make this popular yet simple treat.

Ingredients

  1. 250 grams corn meal (maize powder)
  2. 3 tablespoons sugar
  3. 2 cups milk
  4. 1 teaspoon vanilla essence
  5. 2 tablespoons raisins
  6. 1/2 cup grated coconut
  7. Water

Instructions

  1. Pour the corn meal in a deep saucepan and add some water to cover it
  2. With a fork mash any floated bits of the corn meal
  3. Add some more water to the corn meal and cook on a low heat
  4. As the corn meal starts to form bubbles add the milk, sugar, raisins and vanilla essence and mix well
  5. Cook on low heat
  6. Stir constantly so that the mixture does not stick at the bottom of the pan and does not burn
  7. Turn off the heat as the milk evaporates and the mixture thickens
  8. Pour into a shallow dish and garnish with grated coconut
  9. Refrigerate until the pudding is set
  10. Cut into desired shapes

6. Cassava Pudding

Cassava pudding is a delicious and gelatinous dessert coated with grated crunchy coconut with a hint of vanilla, popular on many islands across the world.

Ingredients

  1. 650 grams cassava, peeled and finely grated
  2. 225 ml milk
  3. 125 grams sugar
  4. 125 grams finely grated coconut
  5. 2 tablespoon vanilla essence

Instructions

  1. Grease a rectangular bowl and add the grated cassava, sugar, milk and vanilla essence
  2. Mix well
  3. Steam cook the mixture for 1 hour or until the cassava is firmly set
  4. Allow to cool completely
  5. Cut into cubes
  6. Coat each cubes with the finely grated coconut
  7. Refrigerate and serve chilled

7. Bread Pudding

An easy way to re-use left over bread to bake a delicious aromatic cake that can be enjoyed at breakfast or as a dessert.

Ingredients

  1. 500 grams bread
  2. 1/4 cup milk
  3. 2 tablespoons butter, melted
  4. 3 tablespoons sugar
  5. 1 tablespoon vanilla essence
  6. 1/4 cup raisins

Instructions

  1. Soak bread in water and firmly press bread pieces with hand to remove all the excess water
  2. Mash the bread
  3. Grease an oven proof utensil and add the mashed bread, sugar, milk, raisins, vanilla essence and melted butter and mix well
  4. Preheat oven to 180⁰ C
  5. Cook the pudding in oven for about 15-25 minutes or until the mixture turns to a golden brown color
  6. Allow to cool and cut into serving pieces

8. Banana Fritter

Commonly known as ‘gateau banane’ (banana cake), this is a delicious sweet fritter made by frying banana batter made with ripe banana, flour and milk.

For 10 pieces.

Ingredients

  1. 4-5 ripe bananas
  2. 1/2 cup all purpose flour
  3. 1/4 cup sugar
  4. A pinch of soda bicarbonate
  5. 1 teaspoon cardamon powder
  6. 1 teaspoon fennel powder
  7. Milk
  8. Flour
  9. Oil for frying

Instructions

  1. Peel the bananas and mash them with a fork
  2. In a large bowl combine mashed bananas, all purpose flour, sugar, cardamon and fennel powder
  3. Mix well
  4. Gradually incorporate milk little by little into the bowl to obtain a thick batter
  5. Heat oil in a pan
  6. Take a spoonful of the mixture at a time and pour into the oil
  7. Fry on medium heat on both sides until they turn to a light brown color
  8. Remove from the oil and dry on a paper towel
  9. Serve hot

10. Vermicelli Pudding

This is a sweet dessert made with vermicelli, milk, sugar with a hint of cardamon, cinnamon and almonds which is delicious and easy to make.

Ingredients

  1. 125 grams roasted vermicelli
  2. 1 tablespoons raisins
  3. 1 tablespoons almonds, roughly chopped
  4. 3 cardamons, crushed
  5. 1/2 cup sugar
  6. 3 1/2 cups milk
  7. 1 cinamon stick
  8. 2 tablespoons ghee (clarified butter)

Instructions

  1. In a pan heat the ghee
  2. Add the cinnamon stick, crushed cardamon, raisins and chopped almonds
  3. Stir fry for 1minute
  4. Add the milk and allow to simmer on low heat
  5. As the milk starts to boil add the sugar and stir well
  6. Add the roasted vermicelli and keep on stirring until the milk evaporates compeletely
  7. Grease a shallow utensil and pour in the pudding and allow to set
  8. Serve with tea or refrigerate and serve as a dessert

11. Semolina Greo

A kind of pudding prepared by adding roasted semolina to boiling milk that has previously been flavoured and garnished with almonds, raisins and cinnamon.

Ingredients

  1. 250 grams  roasted semolina
  2. 3 cups milk
  3. 1/4 cup raisins
  4. 1/4 cup almond, roughly chopped
  5. 1 cinnamon stick
  6. 1 1/2 cups sugar
  7. 1 tablespoon ghee (clarified butter)

Instructions

  1. Heat the ghee in a large pan
  2. Add the almonds, raisins and cinnamon stick and stir fry for 1 minute
  3. Add the milk and sugar. Stir well and bring to a boil
  4. As the milk starts to boil add the roasted semolina and keep stirring
  5. Turn off the heat and mix well

12. Khaja

Khaja is a delicious flaky and crispy baklava-like sweet Indian dessert which is made with a layered flour dough and sugar.

Ingredients

  1. 2 cup all purpose flour
  2. 1/4 cup  melted butter
  3. Water
  4. 1/2 cup sugar
  5. 3 tablespoon oil for the dough
  6. Oil for frying

Instructions

  1. Combine all purpose flour with oil and a little water and knead into a soft dough
  2. Divide the dough into four equal parts
  3. With a rolling pin flatten each part into a rectangular shape
  4. Brush the flattened dough with butter and then roll tighly into a swiss roll shape
  5. Repeat this process with the remaining parts
  6. With a knife, cut the the roll into approximately 2 cm in length
  7. Flatten each piece into a rectangular shape with a rolling pin
  8. Heat oil in a frying pan
  9. Fry the khaja on medium heat until they turn to a light golden brown colour
  10. Drain on a paper towel
  11. Put the sugar in a large plate and dip the khaja one by one in the sugar and put aside
  12. Serve as a dessert

13. Cheese Sticks

Flour, butter and sesame seeds are combined to make a dough which is fried until golden brown to make these addictive, delicious and crispy cheese sticks.

Ingredients

  1. 2 cups all purpose flour
  2. 1/4 cup butter, melted
  3. 2 tablespoons sesame seeds
  4. Salt
  5. Water
  6. Oil, for deep frying

Instructions

  1. Combine all ingredients and gradually add water to form a soft dough
  2. Divide dough into 2 or 3 equal parts
  3. With a rolling pin roll each dough (same as rolling roti/farata)
  4. With a knife carefully cut into 1/2 inch stripes (or into your preferred size) all along the flattened dough and then cut into 2 or 3 eqaul parts
  5. Heat oil in a frying pan
  6. With the help of a knife , lift the stripes and carefully drop them in the oil
  7. Stir with a fork so that they separate in the oil
  8. Fry on medium heat until light brown, by turning occasionally
  9. Serve as snack

14. Flan Caramel

A cross between an egg custard and a cheese cake, this is a delicious and creamy dessert with a layer of soft caramel on top.

Ingredients

  1. 4 eggs, beaten
  2. 500 ml milk
  3. 1 and 1/4 cup sugar
  4. 1 tablespoon vanilla essence

Instructions

  1. In a bowl combine the vanilla, eggs and 3/4 cupsugar and mix well
  2. Gradually add the milk and stir well
  3. In a pan, add the remaining 1/2 cup of sugar and stir constantly on a low heat
  4. Once the caramel is formed, pour into a deep oven proof dish and spread it evenly
  5. Pour the mixture in the same pan which already contains the caramel
  6. Preheat oven on 350F / 175oCelsius
  7. Pour water in a large oven proof pan and put the dish containing the mixture in the pan (water bath, bain marie)
  8. Cook in the oven for about 1 hour or until the flan is completely set
  9. Allow to cool, refrigerate and serve chilled

15. Yellow Split Pea Fritter Pakora

The most famous Mauritian street food, this round, crispy, golden brown fritter is made by deep frying yellow split pea paste mixed with spices and herbs

Ingredients

  1. 250 grams yellow split peas (dal)
  2. 2 or 3 green chillies
  3. 4 curry leaves, finely chopped
  4. 1 big bunch spring onions, finely chopped
  5. 1 small bunch of coriander leaves. finely chopped
  6. 1/2 teaspoon sodium bicarbonate
  7. 1 onion, finely chopped
  8. 1/2 tablespoon whole cumin seeds
  9. 1 teaspoon garlic paste
  10. 1 teaspoon ginger paste
  11. Oil for frying
  12. Salt to taste

Instructions

  1. Wash and then soak dal in water for at least 3 hours
  2. Drain and grind the dal
  3. Add all the other ingredients to the grounded dal and mix well
  4. Heat oil for frying
  5. Shape mixture into medium balls (approximately 2-3 cm in diameter) and deep fry them in hot oil until they turn crispy and golden brown in colour
  6. Drain and serve hot

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