Kushli - modified

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Kushli

(modified to be GFCF and vegan)

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1 cup GF Flour blend

2 tbl Almonds, blanched

1 pinch Salt

1 cup Cream of rice or Cream of Buckwheat

1 pinch Baking soda

1 cup Sugar

6 tbl coconut butter or vegan margarine

10 each Cordamom pods

1/2 cup Water

2 tbl Raisins

1/2 cup Coconut, fresh and shredded

Vegetable oil for deep fryng

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Sift flour, salt and baking soda together. Rub in 2 tblsp

coconut butter. Prepare a stiff dough with some water,

about 1/2 cup. Set aside. To prepare the pastry

filling, heat remaining coconut butter in a skillet. Add

coconut, almonds and cream of rice. 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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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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