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Kushli Coconut Cream Of Wheat Dessert

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
1 vegetable oil for deep fryng



 
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Preparation
 
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.

 

 
Servings:
12


 

 

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