CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

4 cups self raising flour2 cups buttermilk2 eggs1 cup castor sugar¾ cup sunflower oilPinch of cinamom powder Pinch cardamom powder1 teaspoon vanilla essence Handful black raisens optionalSugar sprinkesDessicated coconuts optional

METHOD

In a mixing bowl, whisk castor sugar and eggs,then add oil and vanilla essence.
Sift dry ingredients flour, add pinch cardamom and cinnamon, if using black raisens add to mixture followed by buttermilk and give it a quick light mix. Drop dessertspoon into hot oil and fry golden brown. Use a stainless steel slotted spoon to remove the bollas drain excess oil on paper towel. The end results, these bollas should turn out feather light, moist inside and light brown on the outside. Serve these tea treat at family gatherings or religious functions. Sprinkle sugar whilst hot, coconut is also decorative and its optional.
To avoid a mess, dip spoon in hot water before scooping ball of batter into hot oil to make perfect round bollas. Enjoy❤️Shu-Hani❤️

INFO & TIPS

Served at religious family gathering, reading doopmaal khataam