|6 cups milk|
|½ cup toasted coconut|
|½ teaspoon vanilla|
|1/3 cup turbinado sugar|
|1 teaspoon cornstarch|
|1 cup flour|
|2 teaspoons turbinado sugar|
|1 tablespoon heavy cream|
|1 ½ tablespoons melted butter|
|¼ cup plus 1 tablespoon water|
|3 tablespoon honey|
|¼ cup chopped pistachio nuts|
|Ghee or oil for deep frying|
|Using milk, make curd (see recipe, page 80), and press it for 10 minutes.|
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.
|Back to Middle East Dinner|
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