Wednesday, December 5, 2007




1/2 cup maida

1 litre Milk

fennal seed(saunf) few

2 Blake cardamom

2 green cardamom

1/2 bay leaves

1 1/2 cup sugar

almond and pistachios a few

ghee to fry fritters


  1. Sieve maida

  2. Make a well in the centre. Pour the milk and mix together the flour and reduced milk with a whisk so that there are no lumps ,and it is very smooth and should be of coatings consistency.

  3. Make a powder fennal,and cardamom seeds.( remove the cardamom skin. )

  4. Put the powder in the batter .

  5. Let it stand for 10 minutes.

  6. Prepare syrup by dissolving sugar in water and put the bay leaves and bring to boil.till it form medium thick syrup
  7. Heat non stick pan and fry laddleful of the batter at a time in the middle of the pan and fry in the simmering ghee. it speard round fritters. fry the edges are golden brown and crisp on the both sides.
  8. remove with and draing throughly and soak in suger syrup for 2-3 minutes.and remove arrange in a tray with a little syrup coated on it and garnish with chopped almonds and pistachios.



1 cup maida

1/2 cup rava(suji)

i cup milk

1 egg

1 bannana mashed

1/2 cup sugar


kewra essence or green cardamom 3-4

chopped almond and pistachios

fat for fry

M ethod

  1. Sieve maida and suji and mix the two in a bowl
  2. Make a well in the centre pour milk,
  3. Add mashed banana ,egg,green cardamom powder.essence,sugar, chopped almond and pistachios
  4. Mix well if necessary slightly add water.
  5. This batter should be a thick not in coating consistency.
  6. Keep the batter for 10 -12 minuets
  7. Heat fat in a karahi and fry laddleful of the batter at a time till golden brown in both side,
  8. This batter is sugar so fry in simmering ghee or oil.

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