Traditional Cape Malay sweet treat (variation from the South African “Koeksister”)
Ingredients:
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 paper towel to drain off excess oil.
Syrup the bollas in lemon flavor syrup and sprinkle fine coconut over it.
Syrup
Ingredients:
2 cups sugar
1 cup water
2 teaspoons lemon juice
Method:
Allow simmering over low heat until syrupy.
Variation:
Add two pieces stick cinnamon and two cardamom pods while boiling the syrup.
Add citric acid OR a small piece of butter to prevent sugar from crystallizing.
Makes plus minus 25 bollas if using teaspoon size.
Prepared, tried and tested Feriel Sonday
You can find me @
FB Recipe Group: The Recipe Hunter Facebook Group
FB Page: @ShareCareAndInspire
Brand new Facebook Group Sharing, Inspiring, Promoting Bloggers
Twitter @TRH_Cook @SundayMeetGreet
Pinterest; Instagram; Flipboard; Blog; StumbleUpon
These look very delicious 😀
You should try it Sue, it sweet and decadent
🙂
Those look so good, Esme. And easy to make too. A nice homemade alternative to donuts. 🙂
Most definitely, sweet and lovely
I’ll have to show this into my mum. Up in Edinburgh with her at the moment. 🙂
Marje please do and try it out.