- 6 tablespoons melted clarified butter (ghee), divided
- 1/4 cup semolina
- 1/3 cup powdered sugar
- 1/3 cup currants
- 1/4 cup almond flour
- 2 tablespoons grated unsweetened coconut
- 1/2 teaspoon ground cardamom
- 1 cup all-purpose flour
- pinch fine sea salt
- 1/2 cup canola oil
Add sugar, currants, almond flour, coconut and cardamom to semolina and stir until evenly blended.
Place flour and salt in a large bowl and stir in remaining 2 tablespoons clarified butter. Stir in just enough water (about 4 to 5 tablespoons) to make a stiff dough. Knead gently until smooth and cut into 6 equal pieces.
Roll each piece of dough into small round circles 5-inches in diameter. (It is best to use the dough immediately after you have made it; letting it stand will make it soft. If the dough becomes soft, knead in a little more flour until the dough is firm again.)
Place about 2 tablespoons of the semolina mixture in the center of each dough circle (press semolina mixture together to firm up). Brush outside edge of dough with water and fold in half over filling. Press firmly to seal.
In a large skillet, heat oil over medium-high until hot (you should have 1/4-inch layer of oil). Add cakes and cook 3 to 4 minutes per side or until dough is cook through and golden brown and crisp. Adjust heat as needed if oil becomes too hot. Cool and serve.
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