½ kg home baking flour
1 egg
¼ tsp dried yeast
¼ tsp iliki (cardamon powder) or more to taste
Vegatable oil for deep frying
For coating
3 tbsp sugar
5 tbsp water
Method:
- Mix the yeast, flour and cardamon in a bowl
- Beat the egg and make a well in the center of the flour mix
- Pour in the egg and start mixing with your hand. As the batter forms, add in alittle water and continue beating with your hand.
- The batter is ready when it is thick and sticky. Beat well with your hand until all the lamps are gone and the batter is smooth. Cover and leave aside in a warm place for 45 minites to allow the mixture to rise.
- Heat the oil and drop the batter in using your fingertips, a ball at a time. Dip your fingers in water to be able to form a ball the size of a 20 bob coin, then slide it off your thumb.
- Cook until all are lightly browned in colour. Remove from the oil and drain.
- For the coating put the sugar and water in a small sufuria and boil on medium heat until a syrup forms and there are lots of bubbles (about 20 minutes).
- Place the balls in a large sufuria and drizzle the syrup over them.
- Toss the sufuria over and over again until the syrup cools and forms a white sugar coating on the balls (adout 5 minutes).
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