Servings : Makes 50

Kokotende/Gulgul are a delciious sweet snack, very similar to shakarparay but way yummier as far as I'm concerned. I think they originate from Zanzibar. The original name was Kokwa Za Tende, which is a swahili name that means date-seeds, but due to mispronounciation by the local indians, it got shortened to Kokotende and to-date that's what they are mostly known as.


  • 2 cups flour
  • 4 tbsp. fine semolina
  • 1 tsp. baking powder
  • 1/2 tsp. cardamom powder
  • 2 tbsp. melted butter
  • 3/4-1 cup milk/water or coconut milk
  • egg white (optional)
  • pinch of salt

Ingredients for Sheera

  • 1 cup sugar
  • 1/2 cup water
  • drop of vanilla
  • pinch of cardamom


Knead together the ingredients to a dough, not too soft not too hard. Form tiny balls and shape using a fork, by pressing the tiny ball of dough on the back of a fork and rolling it away to give a perfect sea-shell shape. Then fry on low heat until golden and crispy. If you fry on too high heat, they will be soft on the inside, and you want these super crisp. So once the oil is hot enough, put them in and then immediately lower the heat and keep stirring, let them gradually colour up to a lovely golden brown. Drain and set aside then make the sugar coating.

Sheera For Sugar Coating

Boil until thick n sticky, add the fried kokwas n toss, then spread out on a pan to dry. Store in airtight container!


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