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South African 🇿🇦 living in San Francisco 🇺🇸
Food blogger and content creator
11/20/2025
Captain’s log: Our pirate crew conquered the Texas Renaissance Festival for the very first time!
Our very first Texas Renaissance Festival — and Pirate Weekend could not have been a better choice! 🏴☠️✨
We went all in and dressed the entire family in pirate-themed outfits, and it made the whole experience even more magical (and way more hilarious). From the moment we stepped through the gates, it felt like we sailed straight into another world — full of music, characters, laughter, and nonstop adventure.
It was a beautiful experience so much fun for the kids and adults as well. So much to see and so much to do. I think we needed a few days to do justice to the fair and take in all the good food, the amazing shops and the incredible shows. I loved that food was categorised by countries and I wished we could have explored more options. Also, if you like anything on a stick you would find it here. Cheesecake on a stick? Please and thank you. Deep fried Oreos? Yes ma’am. The best freshly made kettle corn, I could go on and on.
Feeling grateful for these moments, the memories we made, and the chance to experience something so unique as a family and with a group of great friends.
Texas Ren Fest… thank you for an epic first voyage. We’ll definitely be back! ⚓️🏰
Swipe to see our pirate crew living their best Ren Fest life.
Goolab Jamun
Dough
• 1 tin Nestlé condensed milk
• 3 Tbsp melted ghee
• ½ cup Klim (optional)
• 2 Tbsp semolina
• 1 tsp freshly ground elachi (cardamom)
• ¼ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ cup milk
• 2 to 2½ cups self-raising flour (add gradually to reach the right dough consistency)
• 2 tsp baking powder
1/4 tsp bicarb
Syrup
• 2 1/4 cups sugar
• 1¼ cups water
• 1 whole cinnamon stick
• ¼ tsp rose essence or 1 tsp rose water
For Coating
• 1 cup sunflower oil (for frying)
• ½ cup melted ghee (for frying, can mix with oil)
• 2 cups desiccated coconut
⸻
Method
1. Prepare the Syrup
• In a saucepan, combine sugar, water, and the whole cinnamon stick.
• Bring to the boil and simmer for 3–4 minutes.
• Switch off the heat and stir in rose essence or rose water. Set aside to cool slightly.
2. Make the Dough
• In a large bowl, mix condensed milk, melted ghee, Klim (if using), semolina, elachi, cinnamon, and nutmeg.
• Add milk and mix.
• Sift together self-raising flour and bicarb and baking powder; add gradually until a soft, rollable dough forms.
• Rest the dough for 10–15 minutes.
3. Shape & Fry
• Roll dough into small balls or traditional shapes.
• Heat sunflower oil and melted ghee together over medium heat.
• Fry batches gently until golden brown, turning as needed.
4. Soak & Coat
• Dip hot fried pieces into the warm syrup, letting them soak briefly.
• Roll immediately in desiccated coconut to coat.
❤️
Soji Balls
Ingredients
100g butter ghee
1 cup semolina
1 tblsp sesame seeds
1/4 cup nibbed almonds
397g condensed milk
2 cups milk powder
1/4 cup icing sugar
1/2 tsp elachi powder
1/2 tsp rose water
pinch of nutmeg
dessicated coconut
Method
Use a thick based pot.
Toast the sesame seeds and almonds until golden brown. Add the ghee and semolina. Toss about until it turns colour very slightly.
Remove from the heat and add the condensed milk, Klim, Icing sugar, elachi powder, rose water and nutmeg.
Mix well and shape into little balls.
I’ve used this recipe by Faye Premraj and it never fails me.
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