Traditional Cape Malay sweet treat (variation from the South African “Koeksister”)
Sift 500 ml self-raising flour
2.5 ml baking powder
½ teaspoon fine elachi (ground cardamon)
Beat 2 teaspoon melted butter
1 teaspoon vanilla essence
1 egg and
± 300ml Full cream Maas OR buttermilk
Mix well and deep fry in oil until golden brown.
Take care not to fry it quickly as bollas will be still raw in the center.
Dip a teaspoon in hot oil first and then scoop a teaspoon batter in oil.
Fry bollas to a golden brown
Put on a paper towel to drain off excess oil.
Syrup the bollas in lemon flavor syrup and sprinkle fine coconut over it.
2 cups sugar
1 cup water
2 teaspoons lemon juice
Allow simmering over low heat until syrupy.
Add two pieces of stick cinnamon and two cardamom pods while boiling the syrup.
Add citric acid OR a small piece of butter to prevent sugar from crystallizing.
This will make a plus-minus 25 bollas if using teaspoon size.
Prepared, tried, and tested Feriel Sonday
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