Mix together curd, toasted coconut, vanilla, sugar, and corn starch. Set aside.

In another bowl combine flour, sugar, cream, melted butter, and water, Knead for 5 minutes.

Heat oil or ghee in wok.

Divide dough into eight balls. Roll out each ball into a 5-inch circle and place 3 tablespoons stuffing in the center. Fold over and press. Seal edges to form loops.

Fry in medium-hot ghee for about 15 minutes, turning occasionally until both sides are golden brown. Remove from ghee and drain on paper towels.

Glaze each sweet with a little honey and sprinkle with chopped nuts. Serve warm or cool.