More Divali Treats
  Debbie Bachu Ragoonath
October 2022

It’s Divali time again! We know you may be looking to enjoy some tasty delicacies and sweets so Debbie Bachu Ragoonath shares her special recipes for the ever popular Saheena and that exotic sweet Jalebi.


Quick Tasty Saheena


6 to 8 Dasheen leaves   

3 Cups All Purpose Flour

1 Cup Ground Split Peas (Powder)

¼ Cup Ground Channa

1 Lime

¼ Cup Chopped Onions

¼ Cup Chopped Green Onions/Chives

3 Cloves of Garlic

2 Tbsp. Chopped Pimentos

2 Tbsp. (Chopped finely) Shadow Beni or Cilantro

1 Tsp. Tumeric Powder (Saffron, Hardi)

1 ½ Tsp. of Salt

1 ½ Tbsp. Baking Powder

½ Tsp. Ground Cumin (Geera)

1 Cup Water

3 to 4 Cups of Coconut Oil for deep frying.




  1. Remove tips and stems from dasheen leaves and wash in container of water with half of the lime juice.

  2. Chop dasheen leaves very finely.

  3. Chop onion, garlic, pimentos, chives and shadow beni.

  4. Combine chopped dasheen leaves, onion, chives, garlic , pimento, shadow beni, flour, ground split peas, ground channa, half lime juice, salt, baking powder, tumeric, geera and water to make a soft batter (not runny).

  5. Beat with a wooden spoon to incorporate air and lighten the mixture for three to five minutes. Let rest for five minutes.

  6. Heat oil in a deep fryer.       

  7. Using a tablespoon fill with a heaping amount of the batter and gently place mixture into hot coconut oil. Flatten the batter slightly.

  8. Fry, turning occasionally until golden brown until it floats to the top of the oil.

  9. Remove and place on a paper towel to drain out the excess oil.



  • Saheena can be served with any kind of chutney. Examples: Tamarind, mango, cucumber chutney, kuchella or pepper sauce.

  • It can also be sliced in the middle and served with curried channa to enhance the flavour even further.


Blended Green Mango Chutney


2 Cups Sliced Green Mango Flesh

½ Medium Scotch Bonnet Pepper (Red)

¼ Cup of Shadow Beni or Cilantro

1 ½ Tsp. Salt

¼ Cup of Water


  • Using a blender incorporate all ingredients to make a smooth mixture.


Rolled Saheena


12 Large to medium Dasheen Leaves

1 Cup Split peas powder

¼ Cup Channa powder

1 Cup Flour

1 Tsp. Salt

¼ Cup finely chopped Onions

3 Cloves of minced Garlic

1 Tbsp. minced Shadow beni

¼ Cup finely chopped Chives or Green Onions

1 Lime

½ Tsp. Tumeric/ Saffron/ Hardi

1 Tsp. Ground Geera or Cumin

2 Tsp. Baking Powder

¾ Cup of Water for batter

3 Cups of Water (To blanch leaves)

3 to 4 Cups Coconut Oil for deep frying.



  1. Remove stems and tips from dasheen leaves.

  2. Wash individual leaves with water.

  3. Heat water for blanching in a large pot. Add juice of half lime and leave the remaining lime in the water (to prevent the itching of the dasheen leaves).

  4. Blanch leaves for three to five seconds. (If overcooked, leaves will tear).

  5. Combine split peas powder, channa powder, flour, salt, onion, garlic, shadow beni, chive, turmeric, cumin, baking powder, juice of half lime and water. The batter must be soft and spreadable (not runny).

  6. Beat until light with a wooden spoon for one to two minutes.

  7. Remove quarter of the batter and set aside.

  8. On a large surface area, gently lay out the three largest blanched leaves forming a circle of fifteen inches in diameter.

  9. Using from the remaining three quarter batter, spread a thin layer of the batter on the leaves.

  10. Overlap the leaves spreading batter on each layer until the leaves have been used up.

  11. Start rolling the leaves tightly like a jelly roll, tucking the ends into the roll as you roll. It should form the shape of a long cylinder approximately ten to twelve inches in length.

  12. Place in the freezer to chill for ten minutes.

  13. Using a sharp, serrated edged knife, slice the roll about half inch to three quarter inch in width.

  14. Using the remaining quarter portion of paste, spread it lightly on either side of each slice.

  15. Deep fry in hot coconut oil until golden brownin colour.                      

  16. Remove and drain on a paper towel.

  17. Serve hot with any kind of chutney.






2 Cups all-purpose flour

½ Cup warm water (add more if needed)

3 Tbsp. Dahee or Yogurt

1 Tsp. Yellow food colour

2 to 3 Cups oil for frying



2 ¼ Cups Granulated Sugar

2 ½ Cups water

3 Cardamon pods (elychee)

3 Cloves

2 Slices Ginger 1 inch diameter



  1. Sift flour. Add yogurt (Dahee) and yellow food colouring.

  2. Mix in warm water to make a thick smooth batter. Beat for five minutes.

  3. Cover and leave in a warm place overnight.

  4. Next day, boil sugar, elychee, clove, ginger slices and water for five to ten minutes until sugar dissolves. Keep warm.

  5. Beat overnight batter again.

  6. Heat oil in an iron pot or heavy bottom pot.

  7. Place batter in a piping bag or funnel.

  8. Pour mixture into hot oil in a circular motion overlapping about four inches in diameter.

  9. Cook until golden brown on both sides.

  10. Remove and drain on absorbent paper then dip into warm syrup.

  11. Remove and allow to dry.


By: Debbie Bachu Ragoonath | FOOD | October 2022