BISMILLAH HIR RAHMAN NIR RAHEEM
(For six latalus)
Maida - 25 gms
Oil - 1 tsp
Salt - to taste
Water - as required
Oil - to fry
Coconut - 1/2
Pepper seeds - 1 tsp
Elaichis - 2
Sugar - 3 tbsp
Ghee - 3 tbsp
For Sugar Syrup:
Sugar - 250 gms
Water - 2 glassful
Elaichi - 1
Cloves and Cherries
Prepare sugar syrup by heating 250 gms sugar with two glasses of water till sugar dissolves.
Add elaichi for flavour.
Take maida, salt, oil and sufficient water to prepare hard puri dough.
Grind coconut, pepper seeds and elaichi in mixer to get coarse pieces.
Heat ghee in a pan. Add the ground mixture and sugar and heat for five minutes till you get a mouth watering aroma. Keep aside to cool. The stuffing is ready.
Make round puris and place the stuffing in the centre.
Fold the puri border to get a flower shape.
Pin with 2 - 3 cloves so that they don't open
Fry on low flame for 2 -3 minutes till brown.
Dip in sugar syrup for a 1/2 min and remove.
On cooling a smooth powdery is obtained.
Remains crunchy fresh for a week on storing in an airtight container.