Ingredients:

• 500 g – Refined flour
• Salt to taste
• 200 g – Vanaspati
• 250 ml – Milk
• 2.5 tsp – Fennel seed
• 1 tsp – Ajwain
• Vanaspati to fry

Method:

1. Sieve flour with salt into a flat dish.
2. Pour the milk and some water.
3. Knead to a smooth dough.
4. Cover with cloth and set aside for 1 hour.
5. Knock back the dough.
6. Add the Vanaspati, Ajwain and crushed fennel seeds.
7. Knead well till the dough is soft.
8. Make 12 – 15 balls.
9. Keep aside covered with a wet cloth for 1 hour.
10. Roll out into a disc about 5 inches in diameter.
11. Layer with Vanaspati and dust with some flour.
12. Cut a radius. Keeping the centre as pivot, roll into a cone.
13. Cut the top of the cone and insert at the back.
14. Flatten the dough with your palm to make a Pedha.
15. Repeat for all the others.
16. Dust with flour and separate by butter or brown paper. Refrigerate for 20 minutes.
17. Shallow fry on a tawa till golden brown. Serve hot.

Recipe courtesy of Sify Bawarchi