Friday, 19 October 2012



  • 4 cups rice
  • 3 1/2 cups sugar powder
  • 3 1/2 cups ghee
  • 1 tbsp. poppy seeds
  • 1/3 cup milk (approx.)

  • Wash and soak rice in plenty of water.
  • Change water everyday, repeating process for 3 days.
  • Now, drain all water, and spread on a clean cloth for 3-4 hours.
  • Grind to powder and sieve.
  • Mix in sugar, press and keep aside for 2 hours.
  • Sprinkle milk little by little, kneading mixture into a soft pliable dough.
  • On a clean plastic sheet, sprinkle a few poppy seeds.
  • Take a pingpong sized ball of dough, press onto sprinkled seeds.
  • Rotate and thin out dough with the hand, forming a 4" sized round.
  • Heat 3-4 tbsp. ghee in a frying pan.
  • Let in one round, seeds side up.
  • Shallow fry on low flame, till golden brown.
  • Drain and keep aside.
  • Repeat for remaining dough, add more ghee as required.
  • Cool very well for 5-6 hours before storing in airtight containers.


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