Christelle Tavarez

Just a local Tourist

Mauritian Recipes for Desert

Mauritian Recipes for Desert

16 Sweet Pancakes

This is a flat, thin, soft and round cake made with a batter containing milk, flour, vanilla, butter, egg and cardamon. A favourite at breakfast or brunch.

Ingredients

  1. 2 cups all purpose flour
  2. 3/4 cup sugar
  3. A pinch of bicarbonate
  4. A pinch of cardamon powder
  5. 1/2 teaspoon vanilla essence
  6. 2 tablespoon powdered milk
  7. 1 teaspoon butter
  8. 1 beaten egg
  9. Water

Instructions

  1. Combine flour, sugar, powdered milk and bicarbonate in a bowl
  2. Gradually add water to form a smooth batter
  3. Add cardamon powder, the beaten egg and the vanilla essence and mix well
  4. Paste a little butter on medium hot pan
  5. Pour 1/4 cup of the batter in the pan and spread with a spoon to form a round shape
  6. Cook for 2-3 minutes to a light brown colour
  7. Turn on the other side and repeat the process for the rest of the batter

17.Puffy Tekwa Fritter

This is a delicious puffy golden brown fritter made with butter, flour, milk and sugar that is popular in Mauritius.

Ingredients

  1. 1 1/2 cup all purpose flour
  2. 1/2 cup sugar
  3. 2 tablespoon butter
  4. 1 teaspoon bicarbonate
  5. Milk

Instructions

  1. Put all the dry ingredients in a large bowl
  2. Gradually add milk (as required) and combine so as to make a soft dough
  3. Cover with a damp kitchen towel and leave to rest for 30 minutes
  4. After 30 minutes re-knead the dough and divide into 4 equal parts
  5. With a rolling pin roll each part (same as making roti)
  6. Take a small round shaped utensil and place on the rolled dough to cut into round shape
  7. Heat oil in frying pan and fry on medium heat by turning to the other side until it turns to a medium brown color

18. Bread in Batter

Bread slices are dipped in batter and fried to make this popular street food. Crispy on the outside but soft inside, enjoy hot with chutney or hot sauce.

Ingredients

  1. 5 bread slices (can use either white or whole wheat bread)
  2. 1 cup gram flour (besan)
  3. 2 cups all purpose flour
  4. 1/2 teaspoon bicarbonate
  5. 1/2 teaspoon orange food color
  6. 1/4 teaspoon garlic paste
  7. 1/4 teaspoon ginger paste
  8. 1 tablespoon finely chopped spring onion
  9. 1 tablespoon finely chopped coriander leaves
  10. Salt to taste
  11. Water
  12. Oil for deep frying

Instructions

  1. In a large bowl, combine gram flour, all purpose flour, bicarbonate, food color, garlic and ginger paste, spring onion, coriander leaves, salt and gradually add water to form a thick batter
  2. Cut the bread slices according to desired size
  3. Heat oil in a frying pan
  4. Take one slice of bread, dip in the batter and put in the frying pan
  5. Repeat the process for all the bread slices
  6. Cook oboth sides on medium heat to a light brown color
  7. Remove and drain on kitchen towel paper
  8. Serve hot

19. Bajia

A popular street food which is easy to make by frying a batter consisting of simple ingredients. It is enjoyed hot with chutney or hot sauce.

Ingredients

  1. 200 grams flour (besan)
  2. 100 grams all purpose flour
  3. A pinch of food colour
  4. A pinch of bicarbonate
  5. 1 medium onion finely chopped
  6. 1/2 cup finely chopped coriander leaves
  7. 1/2 cup finely chopped spring onions
  8. 1 teaspoon ginger paste
  9. 1 teaspoon garlic paste
  10. 1 green chili finely chopped (optional)
  11. Salt to taste
  12. Water
  13. Oil for deep frying

Instructions

  1. Put all the ingredients, except the oil in a large bowl and gradually mix with cold water so as to make a thick batter
  2. Heat oil in a frying pan
  3. Drop spoonful of the mixture into the hot oil and fry on medium heat until golden brown
  4. Drain on a paper towel and serve hot

20.Taro Fritter Pakora

A popular street food in Mauritius, these golden brown crispy ball shaped fritters are made with grated taro, ginger, corn flour, herbs and breadcrumbs.

Ingredients

  • 500 grams taro corms
  • 1 teaspoon ginger paste
  • 1/4 cup finely chopped spring onions
  • 1/4 cup chopped coriander leaves
  • 2 tablespoon breadcrumbs
  • 4 tablespoon corn flour
  • Oil for deep frying
  • Salt

Instructions

  1. Wash, peel and grate the taro
  2. Combine the grated taro with all the ingredients, except the oil and mix well
  3. Heat oil in a frying pan
  4. With the help of a tablespoon, take a scoop of the mixture and shape it into balls (around 2-3 cm in diameter)
  5. Deep fry until golden brown

21.Puri

An unleavened deep fried Indian bread made with a combination of whole wheat and white flour that is enjoyed hot and crispy, especially at weddings.

Ingredients

  1. 250 gram white flour
  2. 250 grams wheat flour
  3. 2 tablespoon of vegetable oil
  4. 200 ml water
  5. Vegetable oil for frying
  6. 1 teaspoon salt

Instructions

  1. Mix the white and wheat flour with the half a cup of vegetable oil
  2. Add some water gradually and work the mixture until it turns to a a soft dough
  3. Wrap the dough in a damp kitchen towel and allow to rest for 30 minutes
  4. Knead the dough one last time and make small balls
  5. With the palm of your hand press each ball slowly
  6. Flatten each dough ball with a rolling pin (about 0.25 cm thick)
  7. In a flat pan, heat oil on medium heat for deep frying
  8. Place each puri into pan and allow to cook one at a time
  9. Move puri in oil and as soon as puri expands, turn over and immediately remove from pan
  10. Drain on a kitchen paper to absorb excess oil

22. Sweet Idli

A sweeter variation of the South Indian idli which is made with semolina, milk, sugar, vanilla and butter and garnished with raisins and coconut powder.

This recipe requires an idli mould which is available at most Indian grocery stores.

For 20 pieces

Ingredients

  1. 2 cups semolina flour
  2. 3/4 cup milk powder
  3. 1/2 cup sugar
  4. 2 teaspoon baking powder
  5. 1/4 teaspoon cardamon powder
  6. 1/2 teaspoon vanilla essence
  7. 1/2 cup coconut powder
  8. 1/4 cup melted butter
  9. 1/2 cup lukewarm water
  10. 20 raisins

Instructions

  1. In a large bowl, combine the semolina, milk powder, sugar and cardamon powder and mix well
  2. Add the melted butter little by little to form crumbs
  3. Gradually add the water and continue to work the mixture until it turns into a smooth creamy batter
  4. Add the vanilla essence and mix well
  5. Grease the idli mould plates with butter
  6. Place the mould in a water bath and verify that the plates do not come into direct contact with the water
  7. Heat the water until it starts boiling
  8. Once the water starts to boil, place the batter into the mould, making sure not to over fill the plates (fill up to 3/4 as this will rise)
  9. Place a raisin in the middle of each idli
  10. Cover the water bath and cook for 20 mins on medium heat
  11. Allow to cool and carefully remove each idli
  12. Sprinkle with powdered coconut

23.Banana Tart

A rich buttery short crust latticed pastry combined with a soft caramelized banana filling that melts in the mouth. Irresistible!

For 8 persons

Ingredients

  1. 330 grams flour
  2. 225 grams unsalted butter at room temperature
  3. 1/2 cup milk for glazing
  4. 10 ripe bananas
  5. 4 teaspoon brown sugar
  6. 1 teaspoon vanilla essence

Instructions

The Filling

  1. Peel the bananas and mash them
  2. Cook the mashed banana and sugar over medium heat for about 10-15 minutes and stir constantly
  3. As the mixture changes colour and becomes thicker, add the vanilla essence and mix well
  4. Remove and set aside

The Crust

  1. In a bowl, combine the flour and butter, the mixture should form crumbs,
  2. Add very little milk (2-3 teaspoons) to make the dough, do not overwork it
  3. Take 2/3 of the remaining dough and flatten it evenly into a circle of around 13-14 inches in diameter
  4. Put the flattened dough on the base of a pie mould (the one used in this recipe is 11 inches in diameter)
  5. Fit the dough on the base and around the edges carefullyand cut off any excess
  6. Refrigerate for 30 minutes

The Lattice

  1. In the meantime, flatten the remaining portion of the dough into a rectangle of about 11 inches in length and refrigerate this for 20 minutes
  2. Cut 1cm wide strips from this rectangle, enough to make a nice lattice

Putting it Together

  1. Preheat the oven to 1500C
  2. Remove the pie mould and dough from the refrigerator and prick the base with a fork (make fine holes)
  3. Add the bana filling and spread evenly
  4. Arrange the strips over the filling in criss-cross pattern
  5. Brush the lattice with milk
  6. Bake for 45 minutes or until the crust become light brown
  7. Remove and allow to cool

24. Napolitaine

Napolitaine is a sweet treat made by sandwiching jam between two shortbread cookies, prepared with flour and butter, covered with a layer of pink icing.

For 15 pieces

Ingredients:

  1. 250 grams sifted all purpose flour
  2. 175 grams unsalted butter at room temperature
  3. 2 cups icing sugar
  4. Cold water
  5. A drop of pink food colouring

Instructions:

  1. Combine the flour and butter in a bowl
  2. Make a soft dough with your fingertips, if the dough is too dry add a more butter, without overworking it
  3. Refrigerate for 10 minutes, so that the dough can be easily handled
  4. Preheat oven at 1800C
  5. Roll the dough to approximately 1.5 cm thick
  6. Cut circular discs with a 5 cm diameter round cookie cutter
  7. Line a baking sheet with parchment paper and carefully transfer the cookie on the baking sheet (use a knife to transfer)
  8. Bake until they are just light brown and remove from the oven
  9. Allow to cool completely
  10. Take one cookie and add 1 teaspoon of jam (adjust according to taste) and place a second cookie on top of it
  11. Repeat the process for the remaining cookies
  12. Add a drop of the desired food color to the icing sugar and add a a little cold water to make a smooth glaze
  13. Put the cookie sandwich on a baking mesh or wire baking tray
  14. Pour the glazing over the sandwich, any excess will drop though thus ensuring complete glazing
  15. Allow to harden at room temperature

25. Samosa

Boiled potatoes, tuna, spices, herbs and curry powder are mixed and used to fill small triangular shaped pastries which are deep fried until light brown.

For 30 samosas

Ingredients

  1. 3 cups all-purpose flour
  2. 2 tablespoon of oil
  3. Water to combine the dough
  4. 2-3 medium potatoes
  5. 1 can of tuna in oil
  6. 1 finely chopped medium onion
  7. 6-8 curry leaves
  8. 2 strands of thyme leaves
  9. ¼ teaspoon curry powder
  10. 1 teaspoon of garlic paste
  11. 1 teaspoon of ginger paste
  12. ¼ cup finely chopped green onion
  13. ¼ cup finely chopped coriander leaves
  14. Salt to taste
  15. Oil for frying

Instructions

The Filing

  1. Boil the potatoes and allow to cool
  2. Peel and chop roughly
  3. Heat 2 tablespoon of oil in a pan
  4. Add the onion, thyme leaves, curry leaves and stir fry for 3-5 minutes
  5. Add the potatoes, ginger and garlic pastes, curry powder and salt to taste
  6. Mix well and cook for 5-8 minutes with constant stirring
  7. Remove from heat and allow to cool completely
  8. Open the canned tuna and drain off the oil
  9. Add the tuna, green onion and coriander leaves into the potato mixture and mix well

The Pastry

  1. Combine the flour, 2 tablespoon of oil and just a little water in a bowl
  2. Knead into a soft dough, by adding water and/or flour as required
  3. Make small balls (the size of a tennis ball)
  4. Take one of the tennis sized ball and flatten into a this rectangular sheet with a rolling pin
  5. Heat the sheet in a hot pan over medium heat
  6. Cook for 30-45 seconds and turn the side and allow to cook for another 30-45 seconds
  7. Repeat process with the remaining balls
  8. Cut the pastry sheets in rectangular strips of 20cm x 5cm with a sharp knife
  9. In a separate bowl, mix ¼ cup of all purpose flour with a little water to form a sticky glue which will be use to seal the samosa

Putting it Together

  1. Put a tablespoon of the filling on the bottom left end of the pastry strip
  2. Take pastry from the bottom left corner and fold over to form a right-angled triangle, covering the filling as shown here
  3. Lift first triangle up and over to form the second triangle and continue folding over until the end of the pastry strip is reached
  4. Seal the edges with the flour glue
  5. Repeat until all the pastries are done
  6. Fry the samosas in hot oil until light brown and crispy
  7. Drain the excess oil on sheets of absorbent paper

Note: These samousa can be kept frozen and thawed when needed

26. Quiche

Broccoli, mushrooms and onions are baked with beaten egg to make a muffin like quiche that is rich in protein and ideal for breakfast or brunch.

For 12 pieces

Ingredients

  1. 125 ml egg whites
  2. 4 eggs
  3. 1 cup broccoli flowerets
  4. 1 cup chopped mixed peppers
  5. 1 cup chopped mushrooms
  6. 1 finely chopped small onion
  7. Salt and pepper to taste
  8. Oil spray

Instructions

  1. Heat 1 tablespoon of oil in a pan and add the peppers, mushroom and onion
  2. Sauté for 5-7 minutes
  3. Pour the egg whites in a jug and crack in the other four eggs.
  4. Beat the eggs and add salt and pepper
  5. Add the sautéed veggies
  6. Heat oven 350 degree celsius
  7. Use a non-stick muffin tray and spray in oil in each of the muffin cups
  8. Pour the eggs mixture in each of the muffin cup, making sure not to overfill
  9. Bake for 15 minutes

27. Spring Rolls

This crispy delicious snack consists of carrots, cabbages, ground chicken, diced onions rolled in thin rice sheets, then fried for until golden brown.

These spring rolls can be kept frozen and thawed when needed.

For 20 pieces

Ingredients

  1. 20 spring roll wrappers, thawed
  2. 1 medium carrots, cut in juliennes
  3. ½ medium cabbage, thinly sliced
  4. 1 teaspoon ginger paste
  5. 2 teaspoons garlic paste
  6. 1 small onion, thinly sliced
  7. 450 grams ground chicken
  8. ½ teaspoon corn starch
  9. 1 tablespoon oyster sauce
  10. ¼ teaspoon rice wine
  11. 2 tablespoons sesame oil
  12. Oil for frying
  13. Salt and pepper

Instructions

  1. Put the spring roll wrappers in a wet towel
  2. Heat the sesame oil in a wok or pan and stir fry the chicken for about 10 minutes
  3. Turn off the heat and add the vegetables, ginger-garlic paste, oyster sauce and the rice wine
  4. Add salt and pepper to taste and mix well
  5. In a small bowl, mix the corn starch with a little water just enough to form a sticky glue
  6. Take one spring roll sheet at a time and spread a spoonful of the chicken mixture on one edge of the sheet
  7. Carefully seal with the glue made from the corn starch
  8. Repeat the process for the remainder of the sheets and chicken
  9. Heat oil in a frying pan and fry the spring rolls by turning both sides until they are golden brown

28.Pineapple Pickled with Tamarind and Chilli

Pineapple is washed with salt and pickled with tamarind, vinegar, chilli paste, salt and sugar to give it a tangy and sweet-sour taste.

Ingredients

  1. 1 whole pineapple
  2. 1/2 cup white vinegar
  3. 2 tablespoon of tamarind paste
  4. 1 tablespoon of green or red chilli paste
  5. 2 tablespoon sugar
  6. 1 tablespoon salt
  7. 100 ml water, boiled and cooled

Instructions

  1. Peel the pineapple and rub salt all over it
  2. Rinse it well with water to clean it and remove the salt
  3. Clean and sterilise a glass jar in boiling water for around 10 minutes
  4. Remove the jar from boiling water and allow to cool in a clean space (avoid touching the inside of the jar to avoid contamination)
  5. Cut the pineapple in quarters and mix them with crushed chilli paste, sugar and salt to taste
  6. Carefully transfer the pineapple mixture into the jar
  7. Add the vinegar, tamarind paste and fill the jar with water
  8. Add 2 red chillies (optional)
  9. Reserve in the fridge for longer term use
29 Banana Tart (Tartes Banane)

Ingredients

  • 500 g Very ripe bananas approx. 15
  • 1 Vanilla bean pod
  • ¼ tsp Vanilla essence
  • Brown or raw  sugar
  • 500 g Plain  flour
  • 250 g Unsalted butter at room temperature, cut into cubes
  • 3 Eggs
  • 100 ml Water

Instructions

  • Peel bananas and discard the skin. Place bananas into a large bowl and mash using a fork, one at a time.
  • Slice the vanilla bean pod in half lengthways and scrape out the seeds, add both to the banana mixture.
  • Add vanilla essence and 4 tbs sugar to the banana mixture and mix well.
  • Transfer to a large saucepan with a lid and place on low heat for approximately 45 minutes. Stir occasionally with caution as the banana may have the tendency to splatter. Allow some of the mixture to stick and burn at the base of the pot, scraping this off as you stir to darken the texture.
  • Meanwhile, add flour, butter, 2 egg yolks, and 4 tbsp sugar to a large mixing bowl. Combine the mixture by hand, using your thumb and fingers to pinch and rub the contents together until all lumps are gone and you are left with a crumble-like texture.
  • Create a well in the center of the bowl and add the water. Continue to mix until a dough is formed and gently knead. Wrap dough in cling wrap and place in the fridge for 30 minutes.
  • Once the banana filling has darkened and thickened, remove from heat and set aside.
  • Preheat the oven to 180 degrees and lightly grease small tart tins with butter.
  • Remove the dough from the fridge and transfer it to a lightly floured surface. Roll dough out to 3mm thick and use a glass to cut out circles, large enough to line tart tins and its sides. Reserve some of the dough for the lattice top.
  • Use a fork to poke a few holes at the base of the pastry and then fill to top with the cooled-down banana mixture.
  • Roll out the remaining dough and slice it into thin strips. Weave strips to the top of the tart, placing horizontally and vertically as shown pictured. Seal edges by pressing down with a fork.
  • Brush tops of tarts with the egg yolk of 1 egg and place in the oven for approximately 25 minutes or until golden brown.
  • Serve hot out the oven with vanilla ice cream or enjoy cooled.

Notes

  • Something different? Try adding crushed almond, dark chocolate or a dash of spiced rum to the banana mixture when cooking for a kick.
  • Use caution when cooking as the banana will have the tendency to splatter.

30. Shortbread Cookies (Gateau Napolitaines)

Ingredients

  • 3 cups Plain flour
  • 300 g Unsalted butter at room temperature, cut into cubes
  • Jam preferably strawberry
  • 2 cups Icing sugar
  • Water room temperature
  • Pink food colouring
  • Vanilla extract

Instructions

  • Sift flour into a large mixing bowl and add butter.
  • Combine the mixture using your thumb and fingers to pinch and rub the contents together until all lumps are gone and you are left with a crumble-like texture.
  • Combine and press the mixture into a ball and gently knead over a lightly floured surface to bond together. Wrap dough in cling wrap and place in the fridge for 30 minutes.
  • Remove dough from the fridge and return to the lightly floured surface. Meanwhile, preheat the oven to 180 degrees C.
  • Roll dough out to 6mm thick and use a 4cm diameter round cookie cutter to cut out circles. Place on a tray lined with baking paper. Combine unused dough and roll out again, repeating the progress until the majority of the dough can be used and that there are an even number of cuts.
  • Place in the oven and bake for approximately 20-25 minutes or until the edges begin to turn golden. Remove and set aside to cool.
  • Once cooled, place half a tsp of jam between two biscuits and sandwich together. Place on an icing (or oven) rack with a tray underside.
  • Sift icing sugar into a mixing bowl. Create a ‘well’ in the center of the bowl and mix in 1 tbsp of water, 1 drop of food colouring, and 1 drop of vanilla extract. Continue to add ½ tbsp of water at a time, mixing well to create icing to a consistency similar to honey.
  • Use a ladle or a large spoon to pour icing evenly over each biscuit to coat. The tray underneath should capture any excess icing to be re-poured.
  • Allow the icing to set for a couple of hours and enjoy with a hot cup of tea.

Notes

  • This recipe requires preparation half an hour in advance, not included in prep time.
  • Do not over-knead the dough as you may lose the crumbling texture.
  • Alternatively use a shot glass to cut out circles in the dough.
  • Gradually add water. If icing becomes too runny add additional icing sugar as necessary.
  • Although pink is the traditional colour, get creative with other colours or try pouring multiple colours together to create a marble texture. Adding a few drops of lemonor lime juice will also give it some shine.
  • Store in an airtight container.

31. Alouda

Ingredients

  • 7 g Agar agar
  • Water
  • 1 tbsp Raw sugar
  • 3 tbsp Casa-casa (basil seeds), alternatively use chia seeds
  • 375 ml Condensed milk
  • 750 ml Milk
  • ¼ tsp Almond essence
  • Green food coloring alternatively pink

Instructions

  • A day prior… Place agar agar in a medium saucepan with 200ml cold water and let settle for 2 hours until soft.
  • Place the saucepan on medium heating stirring repeatedly until agar agar has completely dissolved.
  • Stir in 2 tbsp raw sugar and bring to boil until sugar has completely dissolved.
  • Transfer to a heat-proof dish, allow to cool, and then refrigerate overnight to set into a mousse.
  • Cooking day… Shred agar agar mousse using a grater and set aside.
  • Place casa-casa seeds in a large bowl and pick out any notable bad seeds. Stir in 8 cups of cold water and give a stir to separate. Let settle until seeds have expanded, approximately 30 minutes.
  • Once seeds have expanded, stir in condensed milk followed by milk and agar agar mousse gratings.
  • Stir in the almond essence and 3 drops of the food colouring then mix well.
  • Transfer to a jug, keep refrigerated and serve chilled in a glass over ice.

Notes

  • This recipe requires preparation one day in advance, not included in prep time.
  • Agar agar and casa-casa seeds can be found in local Asian grocery stores.
  • Try serving over a scoop of vanilla ice cream instead of ice.
  • Add additional sugar if required to suit preferred sweetness.
  • Best kept up to a day or as per milk expiration date.

 

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