Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Teacup | Flour, All Purpose | For Gough |
| 1 | Tablespoon | Ghee | For Dough |
| As Required | Water | to knead | |
| 1/2 | Teacup | Mawa (Khoa), Chhena | For filling |
| 1/2 | Teacup | Coconut scraped (fresh) | For filling |
| 1 | Tablespoon | Kuskus - poppy seeds | For filling |
| 1 | Teaspoon | Cardamom Powder | For filling |
| 1 | Tablespoon | Almonds (Badam) | Crushed, for filling |
| 1/4 | Teacup | Sugar, White | For filling |
| 10-15 | Nos. | Raisins | For filling |
| As Required | Cooking Oil | For deep frying |
Method
For the cover :
1. Mix flour and Ghee(clarified butter) well. Add enough water to make soft pliable dough. Keep aside.
For the filling :
1. Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers.
2. Now roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness.
To Proceed :
1. Make small round, not too thin, not too thick.
2. Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.
3. Seal edges by twisting or pressing together. Make all in the same way.
4. Dry on clean cloth for 30minutes. Deep fry in hot Ghee(clarified butter) on low flame till light brown on both sides.
5.Drain and cool completely before storing.
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