Wednesday, 15 August 2012

Bread-bonda (sweet)

Here is a sweet version of the bread-bonda. It goes well with tea (when tired of cakes and scones).

You will need
5 slices of whole-meal/white bread with crust cut off
2 tbsp of rava/coarse semolina
2 tbsp grated coconut
1/2 tsp lemon peel (optional)
1 tbsp raisins
3 tsp granulated sugar (add/reduce according to taste)
A mix almond skinned/cashew/pistachios/walnuts/any or all of your favorites (optional)
1/2 tsp cinnamon (optional)
water to mix (about 1 tbsp)
oil to deep fry

Coarsely powder the nuts in a food processor. Add the slices of bread and run the food processor for another 1/2 min. In a mixing bowl add all the ingredients except water. Sprinkle water and mix into a loose dough. The ingredients should stay together when squeezed but not soggy. So I would suggest adding water little sprinkle at a time. Heat oil in a medium heat. When a piece of the dough is dropped into the oil, it should come up soon. Make into bite size balls and deep fry until golden brown. Serve warm with honey/fruit-yogurt dip.

PS: please be aware that some children might be allergic to nuts. So please skip them in the recipe if making for children under 3 or those with sensitivity to food.

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