(Gram flour balls in syrup)
Ingredients: (makes 15 / 20)
For the Syrup:
1 litre water
1/4 teaspoon cardamom powder
1/2 kg gram flour (besan)
1 level teaspoon sodium bicarbonate
A good pinch of yellow colouring
2 tablespoons sultanas
2 tablespoons chopped almonds
Oil for deep frying
Make up syrup by boiling together the given ingredients for 10 to 15 minutes.
Make a rather thick batter with the flour, sodium bicarbonate, yellow colouring and water.
Pour batter through a slotted spoon into hot oil and deep fry until golden, in batches.
Drain each batch and put in syrup. Press them down well into the syrup so that they absorb it. Then remove and keep on a large tray.
Continue in the same way until all the batter in used up - frying, dipping in syrup, draining and keep on a tray.
When cool, add sultanas and almonds and mix well. Bind into small balls and serve.
NOTE: We would like to say a big thank you to the author of the recipe book called "Mauritian Delights", Mrs Lalita Sookhee, who has kindly given us the authorisation to copy some of the recipes that are in her book. If you wish to buy the "Mauritian Delights" recipe book which contains over 300 absolutely delicious mauritian recipes, please contact Mrs Lalita Sookee at Lsookhee@usa.net or Connect@netcourrier.com.