How to make flaky, syrup-soaked banana puri for Diwali

Make flaky, layered banana puri with a cardamom syrup and coloured coconut topping

Make flaky, layered banana puri with a cardamom syrup and coloured coconut topping — a South African sweet treat made without bananas.

125ml melted butter (2 Tablespoon for the dough)

For the syrup, which you should make first:

Boil the sugar and water together for 5 minutes. 

Rub 2 tablespoons of butter into dry ingredients. 

Add ice water with lemon juice in it, to form a dough knead till smooth. 

Roll each portion into normal size rotis. 

Brush the first one with melted butter and then sprinkle it with corn flour.

Continue this 6 times, then stack them on top of each other, placing the last roti on top.

The top of the stack should not have butter or cornflour on top. 

Press down with a rolling pin until it is flat.

Heat oil - not too hot, the banana puri should not be brown.

Use two forks and control the banana puri as it fries.

When they are frying, open the layers with the fork. 

Remove from heat and place on a cooling rack to allow all oil to be removed.