Kushli (coconut And Cream Of Wheat Dessert) Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 cup: Flour, all purpose
2 tbsp: Almonds, blanched
1 pinch: Salt,
1 cup: Cream of wheat,
1 pinch: Baking soda,
1 cup: Sugar,
6 tbsp: Butter/oleo,
10 each: Cordamom pods,
1/2 cup: Water,
2 tbsp: Raisins,
1/2 cup: Coconut, fresh and shredded
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
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