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Dessert

Kusil

Kusil is a sweet roll made with flour, semolina, sugar, almonds, raisins, coconut, cardamom, and ghee.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Flour and semolina match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 325 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Kusil

Ingredients

Directions

Prepare the dough

  1. Make a stiff-ish dough from the flour, ghee and water.

  2. Roll out small circles.

Make the stuffing

  1. Separately fry sooji in the ghee.

  2. Add raisins, badam and elaichi powder.

  3. Allow it to cool.

Fill and fry

  1. Place a small quantity of the stuffing -- about 3 tsp -- in the centre of each circle.

  2. Fold in half and edge with a fork.

  3. Deep fry on medium heat till pink not red.

Nutrition, whole recipe (rough)

856Calories
17 gProtein
29 gFat
134 gCarbs

Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Coconut1/2 cup shredded (40g)283
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Gheenot in our table0
Stuffingnot in our table0
Semolinanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + semolinatop 1% of all pairs
    Smell alikestrong
    Cooked together325 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Almond + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maida (white flour)
Forms the dough and the crisp shell that holds the stuffing.
Sooji (semolina)
Toasted in ghee to give the stuffing body and a slightly granular bite.
Badam (almonds, ground)
Adds richness and nutty flavour and body to the stuffing.
Khismish (raisins)
Adds sweetness and chewy moisture to the stuffing.
Ghee
Adds fat for a short, tender dough and flavour in the stuffing.

The step that matters

Deep fry on medium heat till pink not red. Medium heat lets the dough cook through and colour evenly while the sugary stuffing warms. High heat browns the outside too fast, leaving the centre raw or the sugars scorched.

Swap the coconut

How well each one fits the dish's main ingredients (flour, ghee, semolina, sugar, almond, raisin):

  1. Vanillafits about as well
  2. Coconutthe original
  3. Figfits less well
  4. Lemonfits less well

Fit is the average pairing score against flour, ghee, semolina, sugar, almond, raisin. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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