Pillowy and Sweetened with a Simple Sugar Syrup, Dahiwara is a type of fried “cookie”, that makes for a perfect little tea time treat.
Right at the beginning, let me mention that these Dahiwaras are not to be mistaken for the “chaat”/snack food from India, called Dahi Wara /Dahi Vada. This Dahiwara I write about today, is a fried dough, similar to PURI, but sweetened with a simple syrup.
In South Africa, Dahiwara seem to be a ‘Ramadaan Tradition’ in many South African Muslim Indian Homes. I use the the word ‘Ramadaan Tradition’ lightly, as this is not necessarily a Tradition in all Muslim Indian homes in South Africa. I had not heard of dahiwara, until I got married, some 18 years ago. Thanks to my Mother-in-Law, who patiently taught me her way of making these. Her way, was a wee bit tedious, with a good few times the dough needed folding and refrigerating, however these days, I have resorted to doing a shortcut version of dahiwara. I must admit, They still do turn out as good as when my mother-in-law had 1st introduced me to it. You may have heard me mention on my other social media platforms, that FALOODA is always the 1st sweet/dessert requested during Ramadaan, be it any season. Well…Dahiwara is always the next to follow, for the next weeks sweet treat for my habibi…
You will find loads of recipes on the various social media platforms for dahiwara, or dahitara as some families like to refer to these as. So the next time you have a bit of time, and have the urge to prepare a quick sweet treat for tea time, do give my version a try, and NO…It’s not just a treat for Ramadaan.
Happy ‘Dahiwara’ Making lovelies
Dahiwara (Sweet Syrupy Puri) -Marsay Family Favourite
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
2 Cups Cake Flour
1 1/2 teaspoon Baking Powder
Good pinch of Salt
2 Tablespoon Ghee/Butter
2 Tablespoon Sugar
1/2 Cup Fresh Cream
Enough Plain Yoghurt to Make a Dough
1-2 Cups Oil for frying
SIMPLE SYRUP INGREDIENTS/INSTRUCTIONS
1 1/2 Cups Sugar
1 Cup Water
1-2 Tablespoon Rose Water
~ Add the Sugar and water to a saucepan, and bring to a gentle boil.
~ Add the rose water and lower stove heat, let the sugar syrup boil until the syrup feels sticky on your fingertips.
~ Allow syrup to cool until warm, keep on the stove on lowest heat to prevent crystallisation.
NOTE: If syrup crystallises, simply add a little more water to the saucepan and bring the heat back up slightly, until the syrup in warmed through again.
~ Sift the dry ingredients in a large enough bowl
~ Add in the ghee/butter, and rub it in with finger tips.
~ Now using the fresh cream 1st, and then enough yoghurt, make a soft dough.
~ Allow the dough to rest for 10 minutes, covered, whilst you prepare the sugar syrup and heat the oil.
~ For easier handling, divide the dough into smaller pieces. Roll out dough, on a lightly floured surface, like you do for puri. Not too thick or too thin.
~ Roll out all your dough, and cut into shapes using a cookie cutter, or simply cut into squares with a fluted pastry wheel
~ When the oil is hot, fry the cut out dough quickly, dunking as you would for puri. turn over once, and when lightly browned, remove with a slotted spoon, and place onto kitchen paper towels, to absorb excess oil.
~ Allow the Dahiwaras to cool well, before dipping them, quickly, in warm syrup. Or You could add just a few tablespoon of syrup on each side, if you don’t prefer them too sweet.
~ After the syrup stage, place the dahiwaras onto a rack to drip, and sprinkle on a little desiccated coconut (optional).
Store in an airtight container, ready to be enjoyed with your favourite cuppa.
NOTE: IF YOU PREFER, YOU CAN USE JUST YOGHURT OR MAAS/INKOMAZI (SOUR MILK – in South Africa), to make a soft dough.
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