Ingredients:

• For the Toshas:
• 250 g – plain flour
• ½ tsp – cooking soda
• ½ tsp – salt
• little less than ½ cup – oil
• oil for deep frying
• ½ cup – curds
• For the Syrup:
• 2 ½ cups – Sugar
• 3 cups – water

Method:

1. Sieve the flour. Add salt and cooking soda.
2. Alternatively add a spoonful of oil and curd into the mixture and knead into a stiff dough.
3. Make long thin rolls like the kababs.
4. Heat oil in a kadai, taking care not to overheat the oil.
5. Slip in the rolls and fry them on a slow flame till golden in colour.
6. For the syrup:
7. Dissolve the sugar in water and boil the syrup till it thickens in consistency (it should be such that when the sugar syrup settles on the toshas, you immediately get a white sugary coating).
8. Put a few toshas at a time into the vessel and stir them in the syrup.
9. Remove, cool and store in airtight containers.

Recipe courtesy of Anita Raheja