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.