 |
| sorry !!! all food's been eaten. No photo available |
Credits: indianfoodforever
img credits: no one !!!
Ingredients:
1/4 cup milk
1/2 cup ghee
2 tsp poppy seeds ground
6 green cardamoms powdered
200 gm dates (seeded and coarsely grounded)
1 cup refined flour
1/4 cup coconut desiccated
ghee for frying
salt to taste
1/2 cup sugar
1/2 cup ghee
2 tsp poppy seeds ground
6 green cardamoms powdered
200 gm dates (seeded and coarsely grounded)
1 cup refined flour
1/4 cup coconut desiccated
ghee for frying
salt to taste
1/2 cup sugar
Method:
Rub 1/2 cup ghee into
the flour.
Mix in a pinch of salt
and milk and prepare dough.
Smoothen and knead the
dough well for 15 minutes.
Make small balls and
keep covered.
Prepare a smooth
mixture of poppy seeds, desiccated coconut, ground dates, green cardamom powder
and sugar.
Make small balls of
even size.
Roll out maida balls
into small rounds.
Put the date stuffing
on one side, fold to look like semi circle and seal the edges.
Cut edges with fluted
cutter.
Make all the ghugras
similarly.
Heat up ghee in a pot
and deep fry in batches till golden brown.
Drain.
Serve as sweet snack.
