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Categories:Viewed: 20 - Published at: 8 years ago
Ingredients
- 1 cup plain flour (maida)
- 1 tablespoon ghee
- water (to knead)
- 12 cup coconut flakes
- 12 cup khoya
- 1 tablespoon poppy seed (khuskhus)
- 1 teaspoon cardamom powder
- 1 tablespoon crushed almonds
- 14 cup sugar, ground
- 10 -15 raisins
Method
- ------------For cover-------------.
- Roast khoya to a light pink by stirring continuously over low heat.
- Cool and break in fine crumbs with fingers.
- Mix flour and ghee well.
- Add enough water to make soft pliable dough.
- Keep aside.
- ----------------For filling------------.
- Roast coconut flakes lightly.
- Cool.
- Mix all other ingredients.
- Check for sweetness.
- Make small (4") rounds, not too thin not too thick.
- Place 1 teaspoons.
- 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.
- Dry on clean cloth for 30 minutes.
- Deep fry in hot ghee on low till light brown on both sides.
- Drain and cool completely before storing.
- Note: You may use a karanjia mould for filling them if available.
