PREPARATION

1. In a mixing bowl, add 320 grams wheat flour, 1/2 teaspoon salt, 2 tablespoons rice flour, 2 tablespoons hot ghee, 130 milliliters water and knead it into a smooth

soft dough.

2. Rest the dough for 20 minutes.

3. In a blender, add 60 grams cashews, 2 tablespoons pistachios, 2 tablespoons chironji, 2 tablespoons raisins and blend well. Keep aside.

4. Heat 2 teaspoons ghee in a pan, add 25 grams coconut and roast till it turns golden brown in color. Keep aside.

5. Heat 2 teaspoons ghee in a another pan, add 2 tablespoons sesame seeds, 3 teaspoons poppy seeds and roast till it turns golden brown in color. Keep aside.

6. Take a another pan, add 100 grams khoa, 65 grams powdered sugar and mix it well until it melts completely.

7. Add the blended dry fruit mixture, roasted coconut, roasted sesame seeds and mix it well.

8. Add 1/2 teaspoon cardamom powder and mix well.

9. Divide the dough into equal portions.

10. Flatten the dough into a roti with the help of a rolling pin.

11. Brush it with ghee and spring Kew some wheat flour on it.

12. Place a another roti on it and repeat the process.

13. Now flatten it again with the help of a rolling pin.

14. Roll it into a cylindrical shape and cut into equal pieces.

15. Take a piece and roll it into a thin roti.

16. Place the prepared stuffing in the center.

17. Gently bring together both the edges and join. Gently press the edges.

18. Now with your fingertips, start pinching the pressed edges.

19. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.

20. Serve hot.