Halwai July 7, 2018


• 400 g – maida.
• Salt to taste.
• 50 g – vanaspati.
• oil to fry.


  1. Sieve the maida well with salt and place in a flat dish or plate. Make a bay in the centre and put 50 g. vanaspati for leavening.
  2. Add cold water and knead into a stiff dough.
  3. Cover with a wet cloth and refrigerate.
  4. Make roundels of 15 g and form pedhas.
  5. Roll out on an oily surface into thin discs.
  6. Briskly fry in smoking oil till puffed up and turn over.

Recipe courtesy of Sify Bawarchi