Kokothende / Kokotende

Kokotende (Kokothende) are originally from Zanzibar, these were smaller in size and were called "KOKWA ZA TENDE" (date'seeds), however Zanzibaris of Indian origin (Wahindi) used to pronounced it "KOKOTENDE". This information is from one of my anonymous readers (thank you)

Koeksisters (cake sisters) are similar Afrikaan version of them (any relationship?), the Anglo-Indian version are called kul kul or gul gul. All three have coconut in them, koeksisters on the outside, kul kuls have coconut milk in them and kokothende have grated or desicated coconut.

Ingredients
cup size = 250mls
2 cups plain flour
1/2 cup semolina
1/2 cup desicated coconut
1/2 tspn baking powder
1 tspn roughly ground cardomom seeds
1 tablespoon butter
1 cup warm water
oil for frying

Frosting
1 cup sugar
1/2 cup water
1/2 tspn cardomon powder

1. Shift the flour into a large bowl, add the semolina, coconut, baking powder and cardomom; mix well.
2. Add the butter, mix so that it looks like bread crumbs.
3. Add the warm water slowly to make a soft dough. You may in slightly more water.
4. Take a walnut size lump of dough and squeeze with fingers and palm of hand; make a fist (muthia), place on a tray. Makes about 30.
5. Heat the oil and fry the kokothende at medium heat, so that they cook through and are crispy.

Frosting
Place the sugar in a sauce pan with the water, bring to boil until the mixture becomes sticky. (20 minutes.) Dip the kokothende in the syrup and place on a tray.
The frosting will set when cool.