Kushli (coconut & cream of wheat dessert)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour (all purpose) |
| 1 | pinch | Salt |
| 1 | pinch | Baking soda |
| 6 | tablespoons | Butter/oleo |
| ½ | cup | Water |
| ½ | cup | Coconut, fresh and shredded |
| 2 | tablespoons | Almonds, blanched |
| 1 | cup | Cream of wheat |
| 1 | cup | Sugar |
| 10 | eaches | Cordamom pods |
| 2 | tablespoons | Raisins |
| Vegetable oil for deep fryng | ||
Directions
Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo. Prepare a stiff dough with some water, about ½ cup. Set aside.
To prepare the pastry filling, heat remaining butter/oleo in a skillet. Add coconut, almonds and cream of wheat. Cook until mixture is golden.
Remove seeds from the 10 cardamom pods.
Add sugar, cardamom seeds and raisins. Cook until sugar is completely dissolved, about 5 to 7 mins.
Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving ¼ inch border around the edge.
Fold the other half over the mixture and seal edges completely.
Heat vegetables oil for deep frying. Fry the pasteries until golden.