Ingredients:

• For Cover:
• 1 cup – plain flour (maida)
• 1 tbsp – Ghee
• water to knead
• For Filling:
• 3/4 cup – Rawa
• 1/2 cup – desiccated Coconut
• 2 tsp – Cardamom powder
• 1 tbsp – crushed Almond
• 1/4 cup – Sugar ground
• 1/4 cup – Chironji

Method:

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

Recipe courtesy of Anitha Raheja