| 1 | Sift flour, salt and baking soda together. |
| 2 | Rub in 2 tb butter/oleo. |
| 3 | Prepare a stiff dough with some water, about ?cup. |
| 4 | Set aside. |
| 5 | to prepare the pastry filling, heat remaining butter/oleo in a skillet. |
| 6 | Add coconut, almonds and cream of wheat. |
| 7 | Cook until mixture is golden. |
| 8 | remove seeds from the 10 cardamom pods. |
| 9 | add sugar, cardamom seeds and raisins. |
| 10 | Cook until sugar is completely dissolved, about 5 to 7 mins. |
| 11 | divide dough into 12 equal portions. |
| 12 | Roll each portion into a 4-in round. |
| 13 | Place some filling on half of the round, leaving ?inch border around the edge. |
| 14 | Fold the other half over the mixture and seal edges completely. |
| 15 | heat vegetables oil for deep frying. |
| 16 | Fry the pasteries until golden. |
