By Alison Pinto
Either prepare the dough exactly as for Kulkuls (in which case they are very tasty) OR mix hot ghee (2 tblsp) into the maida till it looks like bread crumbs, knead with salt and water into a dough. Keep for 2 hours, covered.
Ingredients
For the Filling:
1 Scraped copra or grated fresh coconut
3 tbsp soji
1 sp khuskhus
1 sp til
half cup powdered sugar
1/8 tsp elichi powder
Juice of 1/2 lime
1/2 cup cashewnuts (chopped fine)
1/2 cup dates (chopped fine)
1/2 cup raisins (chopped fine)
Method:
- If fresh coconut is used, it must be roasted on a warm tawa till dry.
- Fry a little each of Soji, Khuskhus, Til and add to the fried coconut.
- Add powdered sugar, powdered Elaichi, the juice of 1/2 a lemon, dates, raisins and cashewnuts.
- Mix all together well and taste for sweetness.
- Roll out the dough, very thin and cut into medium sized circles.
- Fill with a little of the filling, fold over to form half-circles, bind the edges with water and deep fry
Non Veggies Index
