Title: Kushli (coconut and cream of wheat dessert)
 Categories: Indian, Vegan, Vegetarian, Desserts
      Yield: 12 servings
 
      1 c  Flour (all purpose)
      1 pn Salt
      1 pn Baking soda
      6 tb Butter/oleo
    1/2 c  Water
    1/2 c  Coconut, fresh and shredded
      2 tb Almonds, blanched
      1 c  Cream of wheat
      1 c  Sugar
     10 ea Cordamom pods
      2 tb Raisins
           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 1/2 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 1/4 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.