Ingredients
2 cups: White flour
1 cup: Sugar
4 tbsp: Ghee
2 cups: Water
Nutmeg powder
Elaichi powder
Cloves
Dry coconut, grated
Almonds or cashews or pistas, chopped
Raisins
Oil for frying
Method
In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain
2 cups: White flour
1 cup: Sugar
4 tbsp: Ghee
2 cups: Water
Nutmeg powder
Elaichi powder
Cloves
Dry coconut, grated
Almonds or cashews or pistas, chopped
Raisins
Oil for frying
Method
In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain
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