Soak half-cup semolina in one-cup milk and leave for an hour.
Then add flour followed by 1-cup banaspati, knead to soft dough.
Cover the dough with a wet cloth and leave for 20-30 minutes.
Heat 2 tbsp banaspati in a pan, fry the slivered nuts in it, remove from heat and add the coconut and sugar to it.
Divide into small portion, roll out each round to a 3 ½” diameter circle.
Hold pastry round in the palm of your hand, place two teaspoons of filling in center of the circle.
Press the edges together lightly over the filling and fry till golden brown.
Serve hot or cold.
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