Kushli (Coconut And Cream Of Wheat Dessert)

Recipe Ingredients

1 cup	62g / 2.2oz	Flour - (all purpose)
1		Salt
1		Baking soda
6 tablespoons	90ml	Butter or margarine
1/2 cup	118ml	Water
1/2 cup	46g / 1.6oz	Coconut - fresh and shredded
2 tablespoons	30ml	Almonds - blanched
1 cup	237ml	Cream of wheat
1 cup	198g / 7oz	Sugar
10		Cardamom pods
2 tablespoons	30ml	Raisins
		Vegetable oil for deep frying

Recipe Instructions

Sift flour, salt and baking soda together. Rub in 2 Tbsp. 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 minutes.

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 pastries until golden.

Source:
Seattle Times 2/19/97

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