|
Ingredients
|
Quantity
|
|
Whole wheat flour
|
400gms
|
|
Semolina
|
140gms
|
|
Egg
|
1
|
|
Salt
|
1 tsp
|
|
Fat
|
1 ½ tsp
|
|
Cashewnuts
|
50gms
|
|
Powdered sugar
|
100gms
|
|
Toddy
|
½ bottle
|
|
Fat to fry
|
150gms (approx.)
|
|
Nutmeg powder
|
|
|
Cardamom powder
|
|
Sieve flour and semolina and mix. Powder the cashewnuts. Mix
in a bowl, flour, semolina, powdered, cashewnuts, fat, salt, sugar, cardamom
powder, nutmeg powder and egg. Add toddy gradually and make it into a soft
dough. Keep it covered near a warm place for 3 to 4 hours. Roll out into 1.25
cm (½ “) thickness. Cut into rounds with
a cutter and deep fry on a slow fire. Serve hot with tea or when cold, tin and
use a required.
N. B. This will stay in tins for more than 15
days
