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Ingredient
1 CUP FLOUR
1 TSP SOLID GHEE
1 TSP BAKING POWDER
SOUR MILK
Method:
MIX TOGETTHER FLOUR, GHEE AND BAKING POWDER. MAKE DOUGH WITH SOUR MILK. DOUGH MUST BE NICE AND SOFT. LEAVE DOUGH TO REST FOR AT LEAST 2 TO 3 HOURS. ROLL AND CUT INTO DESIRED SHAPES, NOT TOO THIN OR TOO THICK, LIKE PURIES. FRY IN DEEP OIL. DIP IN COLD SYRUP.
SYRUP
1 ½ CUP SUGAR
1 CUP WATER
BOIL TILL ABIT STICKY
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