• 1 kg SR Flour

  • 1½ cups sultanas

  • Vanilla essence

  • Pinch salt

  • Water (approx 500ml)

  • Oil for frying

  • Sugar to sprinkle on top


  • 1.

    In a mixing bowl combine flour, sultanas, and vanilla.

  • 2.

    Add pinch of salt to the tepid water and begin adding to the dry ingredients. Mixture should resemble a thick, wet batter.

  • 3.

    Work this mixture with hands (and beat with hands) until sort of shiny and tiny bubbles begin to form.

  • 4.

    Cover and rest for approx 45 minutes.

  • 5.

    Heat oil in deep frying pan (a wooden spoon will start frying on the sides – bubbles will appear)

  • 6.

    Begin frying shushi by picking up mixture with hands and stretching it into the hot oil. Turn and fry until golden.

  • 7.

    Drain on absorbent towels.

  • 8.

    When all finished arrange on a serving platter, sprinkling the sugar on the shushi in layers.

  • 9.


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