This Indian dessert looks and tastes unusual, because it is crispy and sweet. It is generally cooked of plain flour, but you can add almonds, pistachios, rice flour and ghee to the dough. They will make the dessert even more delicious!
- wheat flour : 1 cup
- ghee : 4 Tbsp
- milk : 2 Tbsp (boiled and cooled, optional)
- salt : 1 pinch
- water : 0.5 cup (or as much as you need)
- oil : 1 cup
- rice flour : 2 Tbsp
- almond : 1 Tbsp (grated)
- pistachios : 1 Tbsp (grated)
- sugar : 1 cup
- rose essence : 1 tsp (or 1 teaspoon of green cardamom powder)
Stages of cooking
Sieve flour to get rid of the lumps.
Take a bowl and mix flour, milk, ghee and salt there.
Add water and knead soft dough. Use as much water as you need. Then cover the bowl with cotton cloth and set aside for about 5-10 minutes.
Dredge the kitchen counter with flour and roll out the dough.
Now, take a deep bowl and mix rice flour with ghee there.
Grate pistachios and almonds and add them to the mixture.
Spread the mixture evenly on the layer of dough. Fold it tightly and cut into diamond-shaped pieces.
Press and roll out each piece of dough. Leave it aside for a while.
Now, it is high time to cook sugar syrup. Mix sugar and water in a pan and wait until it dissolves properly.
Add cardamom and boil on small fire for about 7 minutes. Then cut off the heat. Take another deep pot, heat ghee and oil in it and deep fry the cookies on both sides on medium fire.
As soon as the cookies become golden brown and crispy, take them out and drain on paper towels to get rid of extra oil.
Put the cookies into the sugar syrup and leave them there for about 2 minutes. Take them out then and let them cool down at the room temperature. You can store the readymade cookies in the airtight container for about 10 days! Bon appétit!