Ingredients:

• 1.5 cups – plain flour
• 3 tbsp – Ghee
• 18-20 Cloves
• 1/2 tsp – Cardamom powder
• 1.5 cups – Sugar
• 1 cup – Khoya
• Ghee to deep fry

Method:

1. Put khoya in fridge for 30 minutes.
2. Add 1 cup water to sugar and bring to a boil.
3. Add 2 tbsp milk to the syrup and remove the scum which comes on top or simply strain.
4. Boil syrup till sticky between finger and thumb. Cool to room temperature.
5. Meanwhile, add ghee to flour and mix till crumbly.
6. Add enough warm water to make a medium stiff dough.
7. Divide into 18-20 parts, and roll into balls.
8. Roll each into a thin chappati.
9. First fold in half and then quarter.
10. Insert a clove at the center to hold all the folds together.
11. Deep fry in hot ghee on low till very light brown.
12. Drain and keep aside. Repeat for all dough.
13. Break khoya till coarse crumbs are formed.
14. Mix the cardamom and khoya into the cooled syrup.
15. Chill syrup. Store triangles in a tight container.
16. One hour before serving, immerse the triangles in the syrup.
17. Take care not to make the crumbs fine, or it will become pasty.
18. For serving, place a triangle in the bowl and pour a spoonful of syrup on top.
19. Serve cold.

Recipe courtesy of Sify Bawarchi