Salwaa’s Vermicelli

Serves 4 - 6 250g vermicelli 100g butter 50g sugar (optional half white and half brown sugar) 50g sultanas or raisins 5 cardamom seeds, slightly bruised 3 pieces stick cinnamon or teaspoon ground cinnamon 250ml water 50g almond (optional) slivers or pistachios Melt butter in a large saucepan. Add vermicelli and cook until vermicelli Using a deep heavy based pot, melt the butter and mix in the dates. Cook until the dates are soft, you may use a potato masher to help speed the process. Stir all the time taking care not to burn the dates. Add the sugar and mix well. Remove from the heat. Stir in the Rice Krispies. Transfer to a baking tray. No need to grease the tray as the mixture will be quite greasy but this is okay, once it’s set the mixture will no longer be greasy. Flatten the mixture evenly with the back of a spoon in the baking tin. It should be a thin layer. Leave to sit at room temperature for half an hour. Cut into bars or squares. Roll the bars in the coconut, leave to cool completely before storing in an airtight container. Cook and mash potatoes with butter. Mix dry ingredients in a large bowl. Beat egg, sugar and oil together. Add 125ml milk water first, if dough is too stiff add the remaining milk water. Add liquid mixture and potatoes to dry ingredients. Mix to a soft dough. Set dough aside in a warm place, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface. Heat oil in large saucepan. Once oil is hot, gently pull koeksister into an oblong shape and fry each side until browned. Drain on absorbent paper.

Sugar syrup: 500ml water 250ml sugar Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Boil koeksisters in sugar syrup for approx 1 minute. Sprinkle with desiccated coconut.