Saturday 15 December 2012



Mawa 250gm
Raisin 14nos
Flour (maida) 50gm
Fat to fry
Saffron a few strands
Green cardamom 5nos


Sugar 400gm
Water 225ml
Rose water 10ml
Lemon ¼ no


Mash the mawa and rub between the palm of hand on a table till absolutely smooth. Add in flour, mix and knead slightly. Divide the dough into 14 equal parts. Shape into balls. Press the ball and stuff with raisin and cardamom seed. Again round them into smooth balls (without cracks). Repeat for all balls. Cover with moist cloth and keep aside. Heat fat in a kadahi, add the balls, off the fire, slightly rotate the kadahi for a minute. Transfer back to slow heat and deep fry until golden brown. Remove and add into the sugar syrup. Serve hot.


Bring sugar and water to a boil. Add lime juice, remove scum. Cook over slow fire to a one string consistency. Flavor with rose water.

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