Sift the flour and salt into a warmed
large bowl, then gradually add the yoghurt and a little warm water to
form a batter consistency of double cream. Add the sugar, stir in
well, then sprinkle in the dried yeast. Cover with a clean tea towel
and place in a warm place for 6 hours to allow yeast to work.
To make the syrup, bring 1 litre
water to the boil in a heavy based saucepan together with the
cardamons, cloves and cinnamon stick. Lower the heat, add the sugar
and stir until dissolved. Increase the heat and boil rapidly, without
stirring, until the volume has reduced by half to a heavy syrup.
Remove from heat but keep warm. Optional: Stir in 2 tablespoons of
Put the batter into a piping bag
(used for cake decorating) with a very small opening, about 3 mm.
To fry the gateau moutail, heat the
oil in a deep frying pan until a small spoonful of batter immediately
starts to sizzle and float to the surface when dropped into pan.
Squeeze whirls of batter about 10 cms
in diameter into the hot oil. Cook until the gateau moutails are
golden brown in colour, then remove immediately with a perforated
spoon and drain. Immerse the freshly cooked gateau moutails in the
warm syrup for 5 minutes or so.
Remove, drain and serve. Enjoy, close
your eyes and imagine you are in one of the bazars in Mauritius.
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