Coconut & Cream of Wheat Dessert
Submitted by verna
Indian-style deep-fried pastries stuffed with a sweet filling of toasted coconut, cream of wheat, almonds, raisins, and cardamom. Crispy golden shells, fragrant spiced filling. Makes 1 dozen.
YIELD
1 dozenPREP
20 minCOOK
30 minREADY
1 hrsThese little half-moon pastries are a traditional Indian sweet that brings together some of the most fragrant flavors in the spice cabinet. The filling is a warm, golden mix of toasted coconut, cream of wheat, blanched almonds, and raisins, all perfumed with freshly cracked cardamom seeds.
The dough is simple and stiff, rolled thin and folded over the filling before being sealed and deep-fried until golden and crispy.
Each bite gives you that satisfying crunch of the shell followed by the soft, sweet, cardamom-scented filling. They’re a staple at festivals and celebrations, but honestly, any day is a good day for these.
Kitchen Tips
- Crack the cardamom pods and use only the tiny black seeds inside; discard the green husks
- Toast the cream of wheat, coconut, and almonds together until golden before adding sugar so the filling has depth
- Seal the pastry edges tightly with a fork or your fingers to prevent the filling from leaking during frying
Ingredients
Directions
Sift flour, salt and baking soda together.
Rub in 2 tablespoons butter/oleo.
Prepare a stiff dough with some water, about ½ 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 ¼ 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.
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