** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut shortening into flour; add salt and water to consistency of soft dough.
2. Roll dough very thin; cut into strips about 4 inches by 3 inches.
3. Place on each strip 1/2 to 1 teaspoon filling.
4. Roll lengthwise to make finger strips. Use fork to seal finger strips.
5. Fry in vegetable oil and drain on absorbent paper.
6. Dip in cool syrup while hot. Do not cover, so they will stay crisp.
7. Thaktila can be frozen uncooked or cooked, as needed.
8. Leftover syrup does not spoil and may be kept in refrigerator in airtight jar.
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Dietary Notes:
This recipe is low-sodium with 11.94mg per serving, low-fat with 2.51g per serving, low-saturated fat with 0.28g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Gluten, Almonds, Natural Sweeteners allergies.
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