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Kushli is a delightful Indian sweet pastry that combines the crunch of fried dough with a rich, aromatic filling. These golden-brown treats feature a soft, flaky exterior enclosing a warm mixture of toasted coconut, cream of wheat, almonds, and raisins, all spiced with fragrant cardamom seeds. The filling offers a wonderful textural contrast, with the chewiness of the cream of wheat balancing the sweetness of the sugar and raisins. Perfect for festive occasions, tea-time snacks, or as a comforting dessert after a heavy meal, Kushli brings home-style warmth to the table.
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Kushli (Coconut & Cream Of Wheat Dessert)
Description
Kushli is a delightful Indian sweet pastry that combines the crunch of fried dough with a rich, aromatic filling. These golden-brown treats feature a soft, flaky exterior enclosing a warm mixture of toasted coconut, cream of wheat, almonds, and raisins, all spiced with fragrant cardamom seeds. The filling offers a wonderful textural contrast, with the chewiness of the cream of wheat balancing the sweetness of the sugar and raisins. Perfect for festive occasions, tea-time snacks, or as a comforting dessert after a heavy meal, Kushli brings home-style warmth to the table.Ingredients
Directions
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Sift together the flour, salt, and baking soda in a mixing bowl.
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Rub in 2 tablespoons of the butter/oleo into the flour mixture using your fingertips until it resembles coarse crumbs.
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Gradually add approximately 1/2 cup of water to form a stiff dough, adjusting as needed to bring it together without making it sticky.
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Cover the dough and set aside to rest while preparing the filling.
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In a skillet, melt the remaining 4 tablespoons of butter/oleo over medium heat.
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Add the shredded coconut, blanched almonds, and cream of wheat to the skillet.
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Toast the mixture, stirring constantly, until it turns golden brown and fragrant.
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Remove the seeds from the 10 cardamom pods by crushing them gently and discarding the husks.
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Add the sugar, cardamom seeds, and raisins to the toasted mixture in the skillet.
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Continue cooking and stirring until the sugar is completely dissolved and the filling is cohesive, about 5 to 7 minutes.
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Remove the filling from heat and allow it to cool slightly so it is safe to handle.
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Divide the rested dough into 12 equal portions.
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Roll each portion into a 4-inch round circle on a lightly floured surface.
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Place a tablespoon of the filling onto one half of each round, leaving a 1/4 inch border around the edge.
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Fold the other half of the dough over the filling to create a half-moon shape and press the edges firmly to seal completely.
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Heat vegetable oil in a deep pan to 350F (175C) for deep frying.
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Carefully fry the pastries in batches until they are golden brown and crisp on both sides, turning once.
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Remove from oil and drain on paper towels before serving warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 988.0kcal
- % Daily Value *
- Total Fat 54.3g84%
- Saturated Fat 33.2g166%
- Cholesterol 114.4mg39%
- Sodium 976.6mg41%
- Total Carbohydrate 119.2g40%
- Dietary Fiber 4.8g20%
- Sugars 69.4g
- Protein 10.3g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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