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  • 1kg Khoya
  • 200 ml Water
  • 500 gm Sugar
  • 500 gms Maida
  • 3 tbsp Kishmish
  • 200 gm Almonds
  • 6 tbsp cooking Oil
  • Ghee for deep frying
  • 15 gm Cardamom powder


  • Mix the six tbsps of oil with the maida.
  • Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  • Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside for about 25-30 minutes.
  • Put the khoya in a deep-frying pan and fry to a light brown colour.
  • Add sugar into the khoya and mix well. Add thin strips of almonds, cardamom powder and kismish. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
  • Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
  • Take a deep frying pan. Put ghee and allow it to heat till smoking point.
  • Deep fry till golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely.

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

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