PREPARATION

1. Take a pan, add 460 grams sugar, 220 milliliters water and stir until the sugar is fully dissolved.

2. Add 1/2 teaspoon cardamom powder and mix it well. Keep aside.

3. In a mixing bowl, add 250 grams paneer, 1 teaspoon baking powder, 1/4 teaspoon cardamom powder and mix it well.

4. Add 150 grams all purpose flour, 1/4 teaspoon vanilla extract, 110 milliliters milk and knead it into a smooth soft dough.

5. Roll out the dough into half-centimeter thick chapati. Cut it into desired shapes.

6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.

7. Put a few toshas at a time into the bowl and stir them in the syrup.

8. Soak for 30 minutes.

9. Garnish with sugar syrup and almonds.

10. Serve.