Ingredients:

• For Dough:
• 1 cup – Maida
• 1 tbsp – Ghee
• Water to knead dough
• For Filling:
• 1/2 cup – khoya
• 2 tbsp – Raisins
• 1 tbsp – crushed Almonds
• 1 tbsp – crushed Cashewnuts
• 1 tbsp – desiccated Coconut
• 1/2 tbsp – crushed Pistachios
• 1/2 tsp – Cardamom powder
• 1/4 tsp – Nutmeg powder
• For Sugar syrup:
• 3/4 cup – water
• 1 cup – Sugar
• Ghee for deep frying

Method:

1. Mix maida and ghee well.
2. Add water and knead little hard but pliable dough.
3. Keep it aside.
4. In a non-stick pan, roast khoya for 2-3 minutes.
5. Let it cool.
6. Mix well all the ingredients of the filling.
7. Make 10 parts of the filling mixture.
8. Make 10 balls of the dough.
9. Roll the ball into thin puri (approx 2.5 inch in diameter).
10. Place one part of filling in the centre of puri.
11. Moisten the edge of the puri.
12. Bring the opposite ends to overlap in the centre.
13. Turn the puri.
14. Bring the two flaps in the centre.
15. Fix the clove at the centre of fold.
16. Heat ghee for deep frying.
17. deep fry the folds at slow flame till golden brown.
18. Remove and drain and keep aside.
19. Make sugar syrup of 2 thread consistency.
20. Put the deep fry folds in the hot syrup.
21. Keep it for 3-4 minutes.
22. Remove from it and let it cool.

Recipe courtesy of Saroj Kering