Malpoora Soft Cakes in Yoghurt

2 ¼ cups self-raising flour
1 cup icing sugar
1 ¼ cups cold water
ghee for deep frying
5 cups natural yoghurt, chilled
¾ cup caster sugar
1 ½ cups strawberries, washed and quartered

· Sift the flour and icing sugar into a bowl. Add the water gradually, stirring with a wire whisk until the mixture reaches a consistency somewhere between batter and dough. Spoon in 1 tablespoon of yoghurt and whisk again. Allow to sit for 15 minutes.

· Heat the ghee with a depth of 7cm to moderately low heat 160C.

· Spoon a tablespoon of batter from the bowl and scrape it into the ghee with a second spoon. Quickly do this for about 6 cakes at a time in the ghee. Allow the cakes to inflate and then roll them over with a slotted spoon to fry for about 3 – 4 minutes until they are golden brown all over. Remove and drain. Fry more batches until the batter is used up.

· Combine the yoghurt and cater sugar in a bowl. Crush a few strawberries into the yoghurt with your fingers and then add the other strawberries and mix through.

· Carefully fold the fried cakes into the fruit yoghurt and refrigerate about 30 minutes before serving.

Gayatri
Instructor
Australian School of Meditation and Yoga