Difference between revisions of "Kusil"
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* 3 – 4 tbsp [[ghee]] | * 3 – 4 tbsp [[ghee]] | ||
| − | == | + | == Procedures == |
# Make a stiff-ish dough from the [[flour]], [[ghee]] and [[water]]. Roll out small circles. | # Make a stiff-ish dough from the [[flour]], [[ghee]] and [[water]]. Roll out small circles. | ||
# Separately fry sooji in the [[ghee]]. Add [[Raisins]], badam and elaichi powder. Allow it to cool. | # Separately fry sooji in the [[ghee]]. Add [[Raisins]], badam and elaichi powder. Allow it to cool. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | [[Category:Central Indian Vegetarian]] | + | [[Category:Central Indian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Semolina Recipes]] | [[Category:Semolina Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
Latest revision as of 14:02, 15 July 2012
Description
- Ethnicity - Central India
- Type of meal - Party, Lunch, Dinner
Ingredients
Covering
Stuffing
- ½ large katori (½ cup) sooji (semolina)
- 1 large katori (about 1 cup) powdered sugar
- ½ large katori (½ cup) badam (almonds, ground)
- ½ large katori (about ½ cup) khismish (raisins)
- 3 tbsp dried coconut, grated
- ½ tsp elaichi powder
- 3 – 4 tbsp ghee
Procedures
- Make a stiff-ish dough from the flour, ghee and water. Roll out small circles.
- Separately fry sooji in the ghee. Add Raisins, badam and elaichi powder. Allow it to cool.
- Place a small quantity of the stuffing — about 3 tsp — in the centre of each circle. Fold in half and edge with a fork.
- Deep fry on medium heat till pink not red.
