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Ingredients (Measurement Conversion Calculator) Ghee or Butter - 1 Tablespoon
Cardamon powder - 1 teaspoon
Water - to knead
Plain flour - 1 cup
Poppy seeds - 1 Tablespoon
For filling:
Coconut flakes - 0.5 cup
Sugar - 0.25 cup, ground
Khoya - 0.5 cup
Crushed almond - 1 Tablespoon
Raisins - 10 to 1
For cover:
Directions
For cover:
Roast khoya until it turns light reddish by stirring continuously over low heat. Cool down and break in fine crumbs with fingers.Mix flour and ghee well. Add enough water to make a soft pliable dough. Keep aside.
For filling:
Roast coconut flakes lightly. Cool down. Mix all other ingredients. Check for sweetness.
Make small (4 inch) balls, not too thin not too thick. Place 1 teaspoon filling in one half of one ball. Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together. Repeat for other balls. 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.
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Sweet dish, served as dessert, suitable for vegetarians
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