- 1kg Khoya
- 200 ml Water
- 500 gm Sugar
- 500 gms Maida
- 3 tbsp Kishmish
- 200 gm Almonds
- 6 tbsp cooking Oil
- Ghee for deep frying
- 15 gm Cardamom powder
- Mix the six tbsps of oil with the maida.
- Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside for about 25-30 minutes.
- Put the khoya in a deep-frying pan and fry to a light brown colour.
- Add sugar into the khoya and mix well. Add thin strips of almonds, cardamom powder and kismish. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
- Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
- Take a deep frying pan. Put ghee and allow it to heat till smoking point.
- Deep fry till golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely.
Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.