|
Ingredients
|
Quantity
|
|
For
cover:
|
|
|
Plain flour (maida)
|
1 cup
|
|
Ghee
|
1 tbsp
|
|
Water
|
to knead
|
|
For filling:
|
|
|
Coconut flakes fine
|
½ cup
|
|
Khoya
|
½ cup
|
|
Poppy seeds
|
1 tbsp
|
|
Cardamom powder
|
1 tsp
|
|
Crushed almonds
|
1 tbsp
|
|
Sugar ground
|
¼ cup
|
|
Raisins
|
10 to 15
|
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
teaspoon 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.
