Boeka Treats

Assalamu Alaikum Waraghmatulaahi Wabarakatu.

I greet you with the universal greeting of peace.

Ramadaan has been intense, uphill and quick. It has reminded of what is important and how I still have a very long way to go in terms of fully practicing my faith to the best of my ability.

Even though I havent achieved all of what I had set out to do I am hopeful and will keep striving. It is a month of blessing after all and what do we have if we don’t have hope?

On a lighter note it’s also been a Ramadaan of  a few firsts in a very long while for me. I have been so spoiled Algamdulilaah coming home to fully cooked meals and laid tables where I could just sit, break fast and go about my business. Truly it is the little things we overlook and take for granted that really makes life so sweet and rich. I have been truly blessed.

My all time favourite in the month of Ramadaan is fritters. I just can get enough of  these beauties. I really do love everything old school and traditional. It just made me feel really looked after to come home on more than one occasion and have these babies waiting for me. We have alternated between pumpkin and potatoe fritters. I will share the recipe for potatoe fritters in a next post In Shaa Allah. The pumpkin ones were just too good not to share the recipe.

IMG_20160626_171809

Ingredients you will need:

  • 1 qauter of a small to meduim sized pumpkin
  • cinnamon
  • butter
  • 1 and half cup of self raising flour
  • one egg
  • cooking oil for shallow frying

 

Method:

  • Clean pumpkin by removing the skin and seeds and then cut into chunks
  • Then cook pumpkin and make sure to drain all excess water
  • Prepare a pumpkin mash same as you would make mashed potatoes adding butter and cinnamon to taste
  • Set aside to cool
  • Sift flour into a bowl and add the pumpkin mash
  • Beat the egg in a separate bowl then add to mash and flour and mix into a soft batter
  • Shallow fry on meduim heat for 2-3 minutes per sideIMG_20160626_171822
  • Sprinkle with cinnamon sugar and enjoy

Shukran for reading, until next time.

 

 

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