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INGREDIENTS
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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