A South African Indian Dessert dipped in syrup and covered with coconut similar to a drop Donut.
- 500 ml self-raising flour
- 2.5 ml baking powder
- 1/2 teaspoon fine elachi (ground cardamon)
- 2 teaspoon melted butter
- 15ml sugar
- 1 teaspoon vanilla essence
- 1 egg and
- ± 300ml Full cream Maas OR buttermilk
- 2 cups sugar
- 1 cup water
- 2 teaspoons lemon juice
- Sift the flour, baking powder, and elaichi/cardamon.
- Beat the rest of the ingredients, butter, sugar, vanilla essence, egg, and buttermilk, and mix well with the dry ingredients
- Deep fry in oil until golden brown.
- Take care not to fry it in too hot oil and too fast as bollas will be still raw
in the center.
- Dip a teaspoon in hot oil first and then scoop a teaspoon of batter into the oil.
- Fry the 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.
- Mix the sugar, water, and lemon juice, and allow to simmer on 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 plus-minus 25 bollas if using teaspoon size.
Prepared, tried, and tested by Feriel from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
- Serving Size: 1
- Calories: 153
- Sugar: 17
- Sodium: 164
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 2
- Cholesterol: 22
Keywords: Amasi Bollas