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Method :
For
Dough
- Make a tight dough using Maida, 2 tbsp of Melted Ghee & Cooking
soda sprinkling enough water. Keep it for 10-15 minutes.
- Make a semi thick paste with remaining 2 tbsp Melted ghee and rice flour.[If
required, add ghee or flour depending on the paste consistency].
Cooking
:
- Divide the dough equally into 6 balls; Make each into a thin chapatti.
- Spread little Rice/ghee paste over the 1st chapatti and
place 2nd chapatti over it, again rub with paste and place the 3rd
chapatti on this, again spread the paste over it, hold firmly and roll all
the 3 chapattis together like a spring roll.
- Further cut this into 5 to 6 pieces evenly. Press and roll into thick small
poories.
- Repeat the same procedure for the balance 3 chapattis.[ if the paste is
insufficient make more of it ]
- Keep all the poories ready in a plate.
Sugar
Syrup:
- Heat a
thick bottomed Kadai/wok, melt the sugar in ½ cup of water, make this into a
two string consistency syrup.
- Switch of the flame, add Elaichi powder. Mix well evenly.
- Remove skin on the Badam (Almond), take the cashew – grate both into thin
flakes. Keep aside
- Pour enough
oil into the Kadai to fry 2 to 3 poories at a time. Now fry it in low flame
till it turns light/pale brown.
- Soak the
fried poories immediately into the hot sugar syrup. Allow to soak for 2-3
minutes [Till the next batch comes out fried].
- Take the
poories out of the sugar syrup place them on a plate and garnish with grated
nuts.
- In case the
sugar syrup becomes thick dilute this adding little water and heat again.
Tip : Always use a thick / heavy bottomed Kadai
for making sweets
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