Well, here I am… after a longer than planned breakaway from soulofthehome… Meanwhile, the physical soulofthehome has not stopped any activity, well…..maybe for a month I didn’t do much at all! But since, been back in it, across mine and my mum’s culinary spaces.
After spending extended periods with my folks in Johannesburg, I’m now resettling back in my married-home-city, Durban ;) with a grateful heart to Allah, for my dad journeying the road to recovery of his health.
I’ve not delved into attempting new recipes for purposes of the project, and simply stirred up meals that I have tried & tested repeatedly. I’ve introduced my mum to some, to hopefully create some variety in her cooking space, and for the sake of my folks’ palette enjoying new tastes and flavours, and they’re enjoying the shuffle of the repertoire. Win!
So what brings me to blogging something then, is the opportunity of Eid(-ul Adha), when I devised the menu for the day, and together with my mum, we served a hearty lunch. Given that I planned leg roast with veggies for the main course, (sans biryani) – it seemed considerate to the tums to serve a rice starter, Jardo. I recognise it being tradition in many homes to serve Jardo as a starter, then follow it up with a main course rice dish, biryani. No chance to breathe and digest and even have a second thought of indulging in desserts, as there’s always these two-rice-meals that leaves one feeling more than filled up!
Mum tackled the leg roast (her speciality), whilst I prepared the sweet dish, Jardo and the veggies & did the rest, across the side dishes & desserts/baking. It was a really enjoyable space, preparing for Eid as a hostess. Alhamdulillah.
As for the recipe, the jardo method is indeed ‘very easy’ as explicitly stated in the recipe heading. I made half the recipe, using bimri rice (instead of Tastic). Followed the recipe to the tee but only finished off the jardo with a lot more slivered almonds, sultanas and yes, fresh dates and coconut!
Just be mindful not to ‘over-stir’. My mum guided me on this, as you will want to stee(i)r away from mushed-up syrupy rice. Be patient and let it steam and infuse with the syrup all on its own, without the mechanics of frequent stirring (unnecessarily).
I added in pineapple to convert it to Solah, as the method suggests. This addition is not familiar to me, in our families’ cooking of this sweet dish, but it’s a lovely addition and I will not hesitate to add this in the next time I prepare Jardo/Solah. However, I used the remaining titbit of canned pineapple crush with a wee bit of the canned syrup instead of the fresh fruit itself. (I landed up being efficient with ingredients, so prepared the ‘pineapple dessert’ and had some canned pineapple crush leftover)
Verdict: It’s certainly a very easy sweet dish to prepare, and nothing complex especially for a novice. Be mindful not to over-stir, and to aid the steaming with regular splashes of water to prevent the syrup from sticking/catching. End result you’re working toward is a moist, sweet, but not sticky-slodge sweet rice. Don’t skimp on the nuts, coconut, sultanas and dates – it really does complete this yum sweet dish! Serve with the mandatory papar!
Apologies for the really poor quality pics – taken in Joburg, on the Eid lunch table with my cellphone! As for the ‘pineapple dessert’, no photo evidence of my attempt – so I’ll need to make this one again sometime soon and then blog the details. Safe to say, it’s worth making again, especially for this hot season we’re heading toward in South Africa