A delicious sweet filled with coconut... who could resist. Traditional deep fried but in my attempt to make these moorish sweets a little guilt free I oven baked them. (Deep fried/ flakey pastry- guilt version to be posted later).
WHAT YOU NEED:
Shortcrust pastry (either store bought or home made)
10 cardomon pods - skin removed and seeds crushed
100g sugar
Aprox 5 cm cinnnamon stick
150g grated or fine dessicated coconut
185 mls of water
WHAT YOU DO:
1. In a heavy based saucepan heat 185mls of water and add sugar and cinnamon and stir till sugar has disssolved.
2. Bring to the boil and add the coconut and stir till all the water has been absorbed.
3. Set aside and allow to cool.
4. Take the short crust pastry (refer to shortcrust pastry recipe) and cut the desired circle size and place a spoonful of the coconut mixture into the centre and fold and seal the edges of the pastry.
5. In a preheated oven (180c) bake the kajji kaya till golden brown.
Serve immediately or store in an air tight container.
