My sweet #guruma with #2in1roti, but can also be eaten with puri. This #sweetmangoguruma is cooked and served on special occasions such as religious functions and weddings.

GUYANESE GURUMA
3-ripe mangoes
2-cup brown cane sugar
2-tbsp ground aniseed
1-tbsp ground cinnamon
1-tbsp whole geera
1/2-cup sunflower oil

Cut mangoes with seed, remove seed, peel, wash and put aside

Boil mangoes for five minutes and drain

Heat up 1/2-cup oil, add geera to parch, after geera parch, add sugar, keep turning until sugar dissolved, add mangoes, cinnamon, aniseed and keep turning to coat well, add boiling water to cover mangoes, turn, cover and cook until almost dry down. Plate and serve.

TWO IN ONE ROTI
2 and ¼ cups flour
1/2-tsp baking powder
5-tbsp sunflower oil

In a bowl add 2-cups flour and baking powder mix well

Add 1-tbsp oil and mix well

Add water and keep kneading. Wet finger tips with the other 1-tbsp oil and keep kneading until done. Cover with cling wrap and towel and set aside for one hour.

After one hour split equally into three pieces. Then split each piece into two equal pieces. Round out edges, place in a bowl, wet finger tips with the other 1-tbsp oil, press down, sprinkle with flour, round out edges on the other piece, place on top and press the edges together. Repeat until all three roti are done. Put 2-tbsp oil in a small bowl with a paper towel, heat up tawa, roll out roti, not too flat, place on tawa, cook for one minute, turn rub with oil, cook for one minute turn rub oil, press the edges for roti to puff or swell, turn press edges, remove from tawa, place on plate with paper towel clap twice and open into two. Plate and serve.

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