|Flour||2 Cup (32 tbs)|
|Coconut||1 , finely grated|
|Sugar||1 Cup (16 tbs)|
|Poppy seeds||1 Tablespoon, roasted|
|Nuts and raisins||2 Tablespoon, sliced|
|Cardamom powder||1 Teaspoon|
|Oil||2 Cup (32 tbs) (for deep frying)|
Mix flour, oil and salt.
Make a stiff dough by adding water, and reserve.
Make a syrup with sugar, add the coconut and cook over a low fire.
Add roasted poppy seeds and cook till the mixture is thick.
Add the nuts and cardamom powder.
Cook till thick and remove from fire.
Now, take a small portion of the flour dough and make a small disc of 6 cm over a plastic sheet.
Put a small portion of the coconut mixture in the centre.
Fold the edges to make a semi circle: the piece should look like a half-moon.
Seal the edges by pressing down.
Thus make all the pieces. Flute edges.
Deep fry them and remove.
Cool and store in airtight containers.