Kokotende/Gulgul are a delciious sweet snack, very similar to shakarparay but way yummier. I think they originate from Zanzibar.”Kokwa Za Tende” or “Kokotende” are treats that can be found in Zanzibar and the Kenyan Coast. When loosely translated, “Kokwa Za Tende” means “the seeds of a date”.
It is a cross between a cookie and a doughnut and is very delicious! It can be eaten as a snack, with tea or coffee or any soft drink. When stored in an air-tight container, they can keep for up to one week.
Kokotende
It is a cross between a cookie and a doughnut and is very delicious! It can be eaten as a snack, with tea or coffee or any soft drink. When stored in an air-tight container, they can keep for up to one week.
Ingredients
- 4 cup plain flour
- 1 cup desiccated coconut
- 1 cup semolina
- 1/2 teaspoon(tsp) baking powder
- 3/4 cup very hot water
- 1 teaspoon(tsp) coarsely ground cardamom seeds
- 2 teaspoon(tsp) oil
- 2 cup sugar
- 1,1/2 cup water
- pinch of ground cardamom
Instructions
- Mix flour, cardamom seeds, desiccated coconut, semolina and baking powder in a bowl
- Add the heated oil and mix well
- Bind with hot water into a soft dough
- Pat into flat oval shapes (20)
- Roll into a tubular shape along a rough surface e.g. the back of a colander
- Deep fry on low heat until golden brown
- Prepare syrup (chasni) with the sugar, 11/2 cups water and ground cardamon by boiling for 20 minutes over medium heat; the syrup is only ready when it forms 2 threads between thumb and finger on testing
- Remove from heat and add a few kokothende at a time to the syrup. Ensure the kokothendes are completely covered with the syrup
- Set out onto a tray to cool
