Pumpkin Bollas

INGREDIENTS

30ml soft butter
500g pumpkin, cooked
4 x 250ml self-raising flour, sifted
2.5ml salt
10ml baking powder
60ml sugar
2 eggs, lightly beaten
5ml vanilla essence
milk to mix
cooking oil for frying

Cinnamon Sugar

250ml castor sugar
10ml ground cinnamon

METHOD

Mash butter into hot pumpkin. Sift all dry
ingredients together in a large bowl. Mix in
pumpkin
& rest of ingredients, adding a little milk to
make
a thick batter. Drop spoonsful into moderately
hot
oil & deep fry until golden brown. remove with
a
slotted spoon & drain on paper towel. Mix
ingredients for cinnamon sugar & use to coat
bollas.Serve hot.

INFO & TIPS

The perfect Ramadan treat.
Recipe from More Cape Malay Cooking -
Faldela
Williams

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