Filling: 2 cups oil dhall (lentils) 2 cups water Quarter teaspoon Elachi (cardomom) powder 2 and half cups sugar 2 tablespoon ghee (Clarified butter) Soak dhall (lentils) overnight Wash off skins Put in pot with water and bring to boil,then reduce heat and allow to simmer slowly till soft and mushy Sieve through wire strainer Return to pot add sugar and cook till nearly dry Stir to prevent scorching Add ghee (Clarified butter) and allow to attain a golden colour Cool..form into balls and leave aside on a floured board/plate Dough: 2 cups flour 3 tablespoon solid ghee (Clarified butter) Rub ghee (Clarified butter) in flour add sufficient boiling water to make dough,consistency of puri dough Divide dough into balls..roll into circles..place a dhall (lentils) ball in the centre and carefully close over with dough. Roll out again gently till saucer plate size Fry on hot tawa..brush ghee (Clarified butter) on sides and fry till freckled and golden.
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