Kushli (coconut and cream of wheat dessert)
1 cup Flour (all purpose)
2 tbl Almonds, blanched
1 pinch Salt
1 cup Cream of wheat
1 pinch Baking soda
1 cup Sugar
6 tbl Butter/oleo
10 each Cordamom pods
1/2 cup Water
2 tbl Raisins
1/2 cup Coconut, fresh and shredded
Veget able 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.

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