Kusli

Prepare the filling: dry-roast sesame seeds and poppy seeds in a pan over medium heat for 2 minutes until fragrant. Mix with grated coconut, grated jaggery, and cardamom powder. Stir until the jaggery softens and binds the mixture. Set aside.

In a large bowl, combine whole wheat flour, semolina, and a pinch of salt. Add ghee and rub it into the flour until the mixture resembles coarse crumbs.

Gradually add warm water and knead into a firm, smooth dough — slightly stiffer than chapati dough. Cover and rest for 15 minutes.

Divide the dough into 12–14 equal balls. Roll each ball into a small circle about 8 cm in diameter.

Place a heaped teaspoon of the coconut-jaggery filling in the center of each circle.

Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal, then crimp the edges with a fork or pinch decoratively to ensure a tight seal.

Heat oil in a deep kadai over medium heat (about 160°C — not too hot).

Fry the kusli in batches for 4–5 minutes, turning occasionally, until golden brown and crispy on all sides.

Remove with a slotted spoon and drain on paper towels.

Allow to cool slightly before serving. Kusli can be served warm or at room temperature.