• 3 cups – Rice
• 3.5 cups – Sugar powdered
• 1/2 to 3/4 cup – Milk
• 1 tbsp – Khus Khus (poppy seeds)
• 3 cups (approx.)- Ghee
- Wash and soak rice for 3 days, changing water each day. Wash and drain water, dry on a thick soft cloth, till dry.
- Grind into powder and mix with sugar.
- Press dough tightly, keep aside covered, for 2-3 hours.
- Sprinkle very little milk, knead into smooth, stiff, dough.
- Add milk very carefully, as sugar may make the dough soggy and soft.
- Divide dough into 50 parts. Keep covered with a moist clean cloth.
- Use a clean plastic sheet.
- Sprinkle a few grain of seeds, mould one part into a thin round.
- Press onto poppy seeds.
- Put 4 tbsp. ghee for heating in a thick-bottomed frying pan.
- When hot, place the round, seeds side up, in ghee.
- Shallow fry till golden on low-medium heat.
- Drain keep aside to cool. Add more ghee to pan as required.
- Heat, and repeat for all dough.
- If done rightly, they should have a fine mesh-like look on them and be crisp.
- Otherwise they have been underdone in centre.
- Store in airtight container after completely cooled and crisp.
Recipe courtesy of Saroj Kering