Ingredients:

• For dough:
• 1 cup – plain flour (maida)
• 1 tbsp – Ghee
• Water to knead
• For filling:
• 1/2 cup – Coconut flakes fine
• 1/2 cup – khoya
• 1 tbsp – Poppy Seeds (khuskhus)
• 1 tsp – Cardamom powder
• 1 tbsp – crushed Almond
• 1/4 cup – Sugar ground
• 10 to 15 Raisins

Method:

1. For dough:
2. Roast khoya to a light pink by stirring continuously over low heat.
3. Cool and break into fine crumbs with fingers.
4. Mix flour and ghee well.
5. Add enough water to make a soft pliable dough.
6. Keep aside.
7. For filling:
8. Roast coconut flakes lightly and then cool.
9. Mix all the other ingredients.
10. Check for sweetness.
11. Make small (4 inch) rounds, not too thin not too thick.
12. Place 1 tsp filling in one half of each round.
13. Fold over the other half, sealing in the mixture.
14. Seal edges by twisting or pressing together .
15. Make all in the same way.
16. Dry on clean cloth for 30 minutes.
17. Deep fry in hot ghee on a low flame till light brown on both sides.
18. Drain and cool completely before storing.

Recipe courtesy of Saroj Kering