SWEET COCONUT PUFFS

For the Dough:
250 grams refined flour or maida,
50 grams butter,
½ teaspoon baking powder,
1 teaspoon salt,
½ kg oil for frying.

For the Filling:
3 cups grated coconut and 3 tablespoons sugar mixed together

Sift the flour with the salt and baking powder. Mix in the butter and knead to a fairly stiff dough with very little water. Keep aside for 1 hour.
Take the dough on a floured board and roll out into a thin sheet. Cut squares of about 2 to 3 inches per side. Put a tablespoon of the sweetened coconut on half of the square. Fold the other half over in such a way to form a triangle. Seal the edges by dampening with a little water. Heat the oil in a deep pan till smoky. Slowly drop in as many puffs as the pan can hold and fry till brown on both sides. Remove from the pan and drain.

Note: These puffs can last for a fortnight if dry coconut or copra is used instead of fresh coconut.

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