Kusli
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Half-moon pastries filled with roasted semolina, coconut and sugar, fried until crisp; the Chhattisgarhi festive sweet for Diwali.
Region: ChhattisgarhOccasion: Diwali and HoliTime: 1 hour 15 minServes: About 20 piecesVegetarian
Ingredients
- 2 cups maida or wheat flour
- 3 tbsp ghee for the dough
- Water to knead
- 1 cup semolina (suji)
- ½ cup dry coconut, grated
- ¾ cup powdered sugar
- 2 tbsp chopped cashews and raisins
- ¼ tsp cardamom powder
- Ghee or oil for frying
Method
- Rub the ghee into the flour, then knead a firm dough with water and rest it for 20 minutes.
- Roast the semolina in a little ghee until golden. Add the coconut and roast for a minute. Cool, then mix in sugar, nuts and cardamom.
- Roll small balls of dough into thin rounds. Put a spoon of filling on one half.
- Fold over, seal the edges with a little water and crimp them by hand or with a cutter.
- Fry on low heat until crisp and light golden. Cool before storing.
History
Kusli is Chhattisgarh’s version of the filled pastry that is called gujiya or karanji elsewhere.
Significance
Kusli is one of the main sweets made at home for Diwali and shared with neighbours.