Kushli (coconut & Cream Of Wheat Dessert) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Flour, all purpose
1 pinch: Salt,
1 pinch: Baking soda,
6 tbsp: Butter/oleo,
1/2 cup: Water,
1/2 cup: Coconut, fresh and shredded
2 tbsp: Almonds, blanched
1 cup: Cream of wheat,
1 cup: Sugar,
10 each: Cordamom pods,
2 tbsp: 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 1/2 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 1/4 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.
Source from luhu.jp
tb butter/oleo. Prepare a stiff dough with some water,
about 1/2 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 1/4 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.
Source from luhu.jp