Serves:18-20 pieces

Preparation Time:30 minutes

Cooking Time: 15 minutes

Ingredients:

1. 1 kg khoya (milk fudge)
2. 500 gms powdered sugar
3. 500 gms refined flour
4. 6 tbsp ghee (clarified butter)
5. 3 tbsp raisins
6. 2 tbsp chironji
7. 1 tbsp almonds, finely chopped
8. 1 tsp green cardamom powdered
9. Water to mix
10. Refined oil for deep frying

Recipe:

First of all melt the ghee (clarified butter). Combine the flour with melted ghee (clarified butter). Rub lightly using your fingers. Add a tablespoon of water to make it smooth dough. Add more water if required. Cover with a wet cloth and set aside. In a heavy bottom pan, sauté the khoya (milk fudge) at low flame till smooth and it becomes lightly fragrant. Add the cardamom powder, raisins, chironji, chopped almonds and powdered sugar to it. Allow the mixture to cool down. Divide the mixture into eighteen to twenty equal parts. Knead the dough for two minutes again. Divide the dough into eighteen to twenty equals sized balls. Roll each ball one by one into a disc of four inch diameter. Place one part of the stuffing in the middle of the disc and wet the edges with a little water. Fold over the disc to a half circle and press the sides firmly. Press the sides with a fork to make impressions or twist with your thumb and forefinger to make a rope like pattern. Similarly, complete all in a similar manner. Heat the oil. Then deep fry all the patties in the medium hot oil. Fry all the patties till it becomes golden pink. Take a flat plate and spread kitchen paper towel over it. Take out the patties from the fry pan and spread it over the paper towel and then allow it to cool down.

Do’s: To make soft dough use warm water.