Kokotende “the seed of a date” is an East African crunchy sweet fried snack, some call them Visheti.  They are similar to the Somali Shushumow, the Goan Kul kuls, the Omani asabe Zainab or the shakarpara.  

As a kid, we would often end up at the Gurdwara in A-Town, and they had the BEST, absolutely divine gangan gantiya ever, at home, Mum made the meetha shakarpara, both similar to these Kokotende but diamond shaped or ganthiya shaped.  

Well what is kokotende?? Think of it as a cross between a cookie and a doughnut, crispy on the outside and a little bit soft on the inside. 

This traditional East African/Zanzibari sweet is traditionally shaped into cylindrical shapes by pressing the dough between a curled fist to give it its unique shape and design, no fancy molds or tools. 

Sometimes you will see the street vendors use an Afro comb/pick to roll off the corkscrew pasta shapes that are then deep fried and coated in a sugar syrup.

The original name they say was Kokwa Za Tende, which in Swahili means “the seed of a date”, but true to form, the local Indian settlers shortened to Kokotende….and that’s what it’s known to date. 

These are made with the basic pantry items, flour, sugar, oil and leave out the desiccated coconut if  you don’t have it.  The most basic of ingredients giving something so addictive and moreish that you cannot stop at just a few.  These go really well with a cup of coffee or tea.

Ingredients:

• 4 cups all-purpose flour
• 2 cups fine sooji/semolina
• 2 tsp. baking powder
• 2 tbsp. desiccated coconut
• 6 tbsp. oil
• 2 tsp. ground cardamom powder
• 1/4 cup lukewarm water (may need more depending on your semolina)
• One thread sugar syrup (EK TAAR NI CHASHNI)
• 2 cups white sugar
• 1 water
• 1 tsp ground cardamom powder
• Neutral oil for deep-frying

A wooden comb/pick, the back part of a fork or sieve, Gnocchi board or any ridged utensil 

Instructions:

1. Combine the dry ingredients in a mixing bowl.
2. Then add the oil and water to bind a pliable dough
3. Knead all the ingredients to a dough that does not stick to your hands, but is still pliable.
4. Break off a tablespoon sized ball or about 48-50 balls.
5. These are traditionally made in a cylindrical shape; place the ball on your palm/ fingers and as you curl your fist press the dough into a “kokotende”
6. Or press the ball on an afro comb/ pick or the side of a sieve and slowly begin to roll the disc away from you.
7. The shape you are looking for is like the fusilli/ corkscrew pasta or a radiator or rotini
8. In a large wide wok or pan heat oil on medium-high and fry the kokotendes  in small batches, turning them to ensure they are evenly cooked and golden on all sides.
9. Use a skimmer to transfer the kokotendes onto a baking tray lined with kitchen towels to absorb any excess cooking oil.
   
   

Prepare the sugar coating:

1. Stir the sugar into the water, add cardamom powder and bring to a boil, turn down the heat and keep it bubbling gently for about 15 minutes. Don’t stir the sugar syrup!  
2. If you are using a candy thermometer, remove the pan from the heat as soon as the temperature reaches exactly 240°F/ 118°C or a soft ball stage or when the mixture gets slightly thick and sticky in texture.
3. Add the fried Kokotende into the sugar syrup, place it on the lowest heat if needed, and continuously stir for 4-5 minutes until everything is coated in the syrup
4. Then using the skimmer remove the kokotende to an UNLINED or silicon mat lined tray and let them cool at room temperature or until the sugar crystalizes- about 8-10 minutes.  
5. Store in an airtight container.
   
   

Variation:
Prepare the sugar syrup without the cardamom and instead use 1/2 tsp dried edible lavender, and just before the sugar syrup reaches the 240°F/ 118°C add the edible lavender.