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