1 kg (2.2 lb) Sugar
6 Eggs
1 kg (2.2 lb) Semolina (suji), sifted
1 kg (2.2 lb) Refined flour (maida), sifted
5 cups (1 litre) 32 fl oz Toddy
1 1/4 cups (250 g) 9 oz Ghee
1 tsp (2 g) Nutmeg (jaiphal) powder
6 Green cardamom (choti elaichi), peeled, powdered
50 g (1 3/4 oz) Onion seeds (kalonji), crushed
1 tsp (5 ml) Vanilla essence
2 tsp (8 g) Baking powder
2 1/2 cups (250 g) 9 oz Refined flour (maida)
2 cups (400 ml) Vegetable oil for deep-frying
6 Eggs
1 kg (2.2 lb) Semolina (suji), sifted
1 kg (2.2 lb) Refined flour (maida), sifted
5 cups (1 litre) 32 fl oz Toddy
1 1/4 cups (250 g) 9 oz Ghee
1 tsp (2 g) Nutmeg (jaiphal) powder
6 Green cardamom (choti elaichi), peeled, powdered
50 g (1 3/4 oz) Onion seeds (kalonji), crushed
1 tsp (5 ml) Vanilla essence
2 tsp (8 g) Baking powder
2 1/2 cups (250 g) 9 oz Refined flour (maida)
2 cups (400 ml) Vegetable oil for deep-frying
method
1. Mix the sugar and eggs in a large bowl until the sugar dissolves. Add the next 8 ingredients and knead well.
2. Add the Baking powder and knead once again to make a thick dough (if required, sprinkle a little cold water). Cover with a lid and keep a heavy weight over it. Let the dough stand overnight or for about 12 hours.
3. Next day, sprinkle a little flour on the dough and divide it into 4 - 5 portions. Roll each out into a large round about a 1/4 inch thick. With a round biscuit cutter, 1 1/2 inch. diameter, cut out discs.
4. Deep-fry the discs in hot oil until dark brown. Remove and repeat till all are fried. Serve with tea.
2. Add the Baking powder and knead once again to make a thick dough (if required, sprinkle a little cold water). Cover with a lid and keep a heavy weight over it. Let the dough stand overnight or for about 12 hours.
3. Next day, sprinkle a little flour on the dough and divide it into 4 - 5 portions. Roll each out into a large round about a 1/4 inch thick. With a round biscuit cutter, 1 1/2 inch. diameter, cut out discs.
4. Deep-fry the discs in hot oil until dark brown. Remove and repeat till all are fried. Serve with tea.
serving amount
makes: 20
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