Preparation / Directions:
Put khoya in fridge for 30 minutes. Keep there till used.
Add 1 cup water to sugar and bring to a boil.
Add 2 tablespoon milk to the syrup and remove scum which comes on top.
Or simply strain.
Boil syrup till sticky between finger and thumb. Cool to room
temperature.
Meanwhile, add ghee to flour and mix till crumbly.
Add enough warm water to make a medium stiff dough.
Divide into 18-20 parts, and roll into balls.
Roll each into a thin chappati.
First fold in half and then quarter.
Insert a clove a the center to hold all the folds together.
Deepfry in hot ghee on low till very light brown.
Drain and keep aside. Repeat for all dough.
Break khoya till corase crumbs are formed.
Mix the cardamom and khoya into the cooled syrup.
Chill syrup. Store triangles in a tight container.
One hour before serving, immerse the triangles in the syrup.
Take care not to make the crumbs fine, or it will become pasty.
For serving, place a triangle in the bowl and pour a spoonful fo syrup on
top.
Serve cold.
Making time: 45 minutes
Makes: 18-20 pieces
Shelflife: Dry triangles - 15 days in airtight container, syrup - 1 day
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