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Photo of Kusli by Razia Sherief at BetterButter


Razia Sherief
15 minutes
Prep Time
40 minutes
Cook Time
20 People
Read Instructions Save For Later


I was hesistant to make this initially because this was a deep fried sweet. I finally had to give up to my weakness and ended up making it and I am so glad that I did.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • East Indian
  • Frying
  • Snacks
  • Vegan

Ingredients Serving: 20

  1. maida 1 and 1/2 cups
  2. ghee 2 tbsp
  3. salt 1/2 tsp
  4. water- as needed to make a stiff dough
  5. semolina/Fine rava- 1/2 cup
  6. almond- 1/4 cup
  7. Desiccated coconut- 4 tbsp (fine)
  8. raisins- 1/4 cup
  9. ghee 3 -4 tbsp
  10. cardamom powder 1/2 tsp
  11. Powdered sugar 1 cup
  12. oil to deep fry the kusli


  1. Combine the flour and salt and add the ghee to it. Mix it with your fingers and then slowly add water to make a stiff, non-sticky dough. Keep it aside, covered for about 10 minutes.
  2. In a wide pan, heat the ghee and then fry the rava/semolina until it is light brown. Make sure that you use fine rava for this. Transfer the semolina to a wide bowl and let it cool down a bit.
  3. In a blender, grind the almonds into a smooth powder. Add this to the rava. Also add the cardamom powder, desiccated coconut, raisins and powdered sugar to the semolina.
  4. Grind the desiccated coconut to a powder form before adding it to the semolina. Mix it well.
  5. At this stage, if you want to make it as ladoos, start forming balls with your palm. It is easy to do this when the semolina mixture is slightly warm.
  6. If the ladoo crumbles and does not form properly, add a teaspoon or more of melted ghee and form the ladoos again.
  7. Make about 20 small balls from the dough and work at one at a time while keeping the rest covered. Take one piece of the dough and roll it into a small puri.
  8. Keep about 2-3 tsp of filling right in the middle of the rolled dough. Fold the dough half over the filling and form a semi circle. Pinch and seal the edges and using a fork seal the edges further. Do the same with the rest of the dough and filling.
  9. In the meantime heat the oil. Once the oil is hot, deep fry the kuslis one by one in a medium flame. Make sure that the oil is not too hot, otherwise the outside might become too dark and the dough might not cook entirely.
  10. Drain them on a paper towel lined dish and then once entirely cooled store them in an air tight container.

Reviews (2)  

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Ruchika Gupta
Ruchika Gupta   Apr-08-2016

I would say even better than samosa

Saara Asif
Saara Asif   Apr-08-2016

loved it just like samosa

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