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