Ingredients
1 1/2 cups plain flour
3 tbsp. ghee
18-20 cloves
1/2 tsp. cardamom powder
1 1/2 cups sugar
1 cup khoya
ghee to deep fry
Method
- Put khoya in fridge for 30 minutes. Keep there till used.
- Add 1 cup water to sugar and bring to a boil.
- Add 2 tbsp. milk to the syrup and remove scum which comes on top.
Or simply strain.
- Boil syrup till sticky between finger and thumb. Cool to room temperature.
- Meanwhile, add ghee to flour and mix till crumbly.
- Add enough warm water to make a medium stiff dough.
- Divide into 18-20 parts, and roll into balls.
- Roll each into a thin chappati.
- First fold in half and then quarter.
- Insert a clove a the center to hold all the folds together.
- Deepfry in hot ghee on low till very light brown.
- Drain and keep aside. Repeat for all dough.
- Break khoya till corase crumbs are formed.
- Mix the cardamom and khoya into the cooled syrup.
- Chill syrup. 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 it will become pasty.
- For serving, place a triangle in the bowl and pour a spoonful fo syrup on top.
- Serve cold.
Making time: 45 minutes
Makes: 18-20 pieces
Shelflife: Dry triangles - 15 days in airtight container, syrup - 1 day
Christmas Delight Index
