Kushli

Ingredients

130 gr flour
1 gr salt
1 gr baking soda
85 gr butter
120 ml water
40 gr coconut
16 gr almonds
240 ml cream of wheat
200 gr sugar
10 cordamom pods
22 gr raisins

Instructions

Vegetable oil for deep fryng Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo. Prepare a stiff dough with some water, about half 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 dozen equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving 1 cm 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.