KOKOTENDE

KOKOTENDE 

KOKO TENDE

Kokotende/Gulgul are a delciious sweet snack, very similar to the Pakistani /Indian Shakarparay. The original name was Kokwa Za Tende, which is a swahili name that means date-seeds, but due to mispronounciation by the local Indians, it got shortened to Kokotende and to-date that's what they are mostly known as.

INGREDIENTS 

2 Cups Plain Flour

4 tbsp. Fine Semolina

1 tsp. Baking Powder

1 tsp. Cardamon Powder

3 tbsp. Melted Butter

Milk/Water or Coconut Milk ¾ to 1 cup (I use coconut milk)

Egg White (optional)

Pinch of salt

METHOD 

1) Knead together the ingredients to a not too hard dough. Should be pliable.  

2) Form tiny balls. Take a fork. Press the tiny ball on the back of the fork and then roll it up. You'll get perfect sea-shell shapes. 

3)  Fry on low heat until golden and crispy. If you fry on too high heat, they will be undercook and you want these super crisp. So once the oil is moderately hot, put them in and then immediately lower the heat and keep stirring. Fry until a good brown colour is achieved.  Remove onto absorbant paper and set aside.  

Syrup for Coating

Ingredients

1 cup sugar

½ cup water

Few drops of Vanilla or Rose Essence Pinch of Cardamom Powder 

METHOD 

Place all ingredients for syrup in a large pan, except the essence. Let syrup cook until it reaches one thread consistency. Take pan off the heat. Add the essence. Tip in the fried kokwa and toss to coat them well with the syrup. 

Spread out on a tray to dry. 

Store in airtight container.