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Amasi Bollas

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Traditional Cape Malay sweet treat (variation from the South African “Koeksister”)

Amasi Bollas


Sift 500 ml self-raising flour
2.5 ml baking powder
½ teaspoon fine elachi (ground cardamon)

Beat 2 teaspoon melted butter
15ml sugar
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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