INGREDIENTS
- For cover :
- 1 cup plain flour (maida)
- 1 tbsp. ghee
- water to knead
- For Filling:
- 1 cup khoya
- 1 tbsp. poppy seeds (khuskhus)
- 1 tsp. cardamom powder
- 1 tbsp crushed almond
- 1/4 cup sugar ground
- 10 to 15 raisins
- Oil for deep frying
- METHOD
- Mix flour and ghee well.
- Add enough water to make soft pliable dough.
- Keep aside
- Roast khoya to a light pink by stirring continuously over low heat.
- Cool and break in fine crumbs with fingers.
- Mix all other ingredients to khoya
- Check for sweetness. Add more sugar if required
- Make small (4 ") rounds of dough, not too thin not too thick
- Place 1 tsp. filling in one half of round
- Fold over the other half, sealing in the mixture.
- Seal edges by twisting or pressing together .
- Make all in the same way.
- Deep fry in hot ghee on low till light brown on both sides.
- Drain and cool completely before storing.
