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Ingredients
- 1 1/2 c. Plain flour
- 3 Tbsp. Ghee
- 18 x Cloves, (18 to 20)
- 1/2 tsp Cardamom pwdr
- 1 1/2 c. Sugar
- 1 c. Khoya Ghee to deep fry
Directions
- Put khoya in fridge for 30 min. Keep there until used.
- Add in 1 c. water to sugar and bring to a boil.
- Add in 2 Tbsp. lowfat milk to the syrup and remove scum that comes on top.
- Or possibly simply strain.
- Boil syrup until sticky between finger and thumb. Cold to room temperature.
- Meanwhile, add in ghee to flour and mix until crumbly.
- Add in sufficient hot water to make a medium stiff dough.
- Divide into 18-20 parts, and roll into balls.
- Roll each into a thin chappati.
- First mix in half and then quarter.
- Insert a clove a the center to hold all the folds together.
- Deepfry in warm ghee on low until very light brown.
- Drain and keep aside. Repeat for all dough.
- Break khoya until corase crumbs are formed.
- Mix the cardamom and khoya into the cooled syrup.
- Refrigeratesyrup. Store triangles in a tight container.
- One hour before serving, immerse the triangles in the syrup.
- Take care not to make the crumbs fine, or possibly it will become pasty.
- For serving, place a triangle in the bowl and pour a spoonful fo syrup on top.
- Serve cool.
- Making time: 45 min
- Makes: 18-20 pcs
- Shelflife: Dry triangles - 15 days in airtight container, syrup - 1 day
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