Publications
Partners
- - SYRUP
- 500ml - sugar
- 250ml - water
- - juice of 1 lemon juice and grated zest of 1 orange
- 1 - cinnamon stick
- 4 - cardamom pods
- 5ml - golden syrup
- 2,5ml - cream of tartar
- - a pinch of salt
- - DOUGH
- 2 - eggs
- 60ml - sugar
- 60ml - oil
- 15ml - vanilla essence
- 250ml - plain full-cream yoghurt
- 500ml - cake flour
- 5ml - spice mix
- 2,5ml - ground cinnamon
- - a pinch of ground nutmeg
- 15ml - baking powder
- - TO FINISH
- - oil, for deep-frying
- 375ml - desiccated ground coconut
1. Syrup Put all the ingredients in a pot or large saucepan. Heat over medium heat, stirring continuously until all the sugar has dissolved. Simmer for 10 minutes, remove from the heat and leave to cool completely. Transfer to a jug or bowl and chill for 2-3 hours in the fridge.
2. Dough Beat eggs and sugar until light and fluffy. Add the oil and flavouring and beat until well combined, then add the yoghurt and beat again.
3. Sift in the rest of the ingredients and beat until smooth. Cover and leave to stand for 30 minutes.
4. To finish Heat enough oil for deep-frying. Drop spoonfuls of the dough in the oil and fry until golden brown and cooked. Drain, then dunk in the cold syrup, leave to soak for 2-3 minutes, then roll in the coconut.
5. Repeat with the rest of the dough, syrup and coconut.
