For the outer dough covering :
- Atta – 1/2 cup
- Maida – 1/2 cup
- Salt & baking powder – A small pinch
- Ghee – 1 tsp
- Powdered sugar – 1 tsp
- Green elaichi powder – 1/4 tsp
- Warm milk – As needed to make a firm dough, cover and rest for 15-20 mins
For the filling :
- Gajar halwa – 1/2 cup
- Mava pedha – 2 to 3 crumbled
- Choco chips – 1 tbsp
- Rabdi or vanilla flavoured custard or mix fruit jam – 1 to 2 tbsp
- Mix all the above well into a nice stuffing for the desi mithai
- Oil/ghee for frying – As required
- Cherries/chocolate sauce/ saffron pista rabdi/chocolate basundi/chilled shots of thandai
- Prepare the elements for this fusion desi sweet for Holi.
- Roll out the rested dough into a large thin round chapati, using a cutter to cut out rounds.
- Place the mixed stuffing using a teaspoon on one side of each round cut out, apply a little maida-water paste to seal the edges and close each of them to get the half-moon shapes, ideally use a fork as well to pinch the ends together.
- Heat up oil/ghee and deep fry the sweet until lightly golden brown on both sides, turning them occasionally.
- Remove and drain excess oil/fat and dust them with a little cinnamon-brown sugar or top with chocolate sauce and serve with the choice of accompaniments as desired.
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