4 cups (400 g) 14 oz Refined flour (maida), sieved
Salt to taste
1 cup (200 ml) 7 fl oz Milk
2 tsp (6 g) Sugar
2 drops Vetivier (kewda) essence
1 cup (200 g) 7 oz Ghee, melted
a pinch Saffron (kesar), dissolved in 1 tbsp milk
White butter for brushing
Salt to taste
1 cup (200 ml) 7 fl oz Milk
2 tsp (6 g) Sugar
2 drops Vetivier (kewda) essence
1 cup (200 g) 7 oz Ghee, melted
a pinch Saffron (kesar), dissolved in 1 tbsp milk
White butter for brushing
method
1. Heat the milk, add the sugar and stir till it dissolves completely. When cool, add the vetivier essence.
2. Mix the salt with the flour. Add sweetened milk and knead into a soft dough. Cover with a moist cloth and keep aside for 10 minutes.
3. Remove the cloth and knead the dough again, with small amounts of ghee, at a time.
4. Divide the dough equally into 12 balls. Cover and keep aside for 10 minutes. Roll out the balls into 8 inch - round discs. Prick all over with a fork. Arrange them on a greased Baking tray and bake in a preheated oven at 180°C (350°F) for 4 minutes. Remove, brush with saffron and bake again for 4 minutes.
5. Serve immediately smeared with white butter.
2. Mix the salt with the flour. Add sweetened milk and knead into a soft dough. Cover with a moist cloth and keep aside for 10 minutes.
3. Remove the cloth and knead the dough again, with small amounts of ghee, at a time.
4. Divide the dough equally into 12 balls. Cover and keep aside for 10 minutes. Roll out the balls into 8 inch - round discs. Prick all over with a fork. Arrange them on a greased Baking tray and bake in a preheated oven at 180°C (350°F) for 4 minutes. Remove, brush with saffron and bake again for 4 minutes.
5. Serve immediately smeared with white butter.
serving amount
serves: 4
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