For the Crust:

• Rice flour 50 gm.
• ghee 50 gm.
• rose essence 1 teaspoon
• A pinch of salt

Spread the ghee in a thala with the help of your palm. Sprinkle the rice flour and salt thereon and knead till soft. Make 5 equal balls and place them in a bowl of ice-water.

For the Dough:

• wheat flour 150 gm.
• ghee 100 gm.
• rose essence 1 teaspoon
• a pinch of salt

Put the wheat flour, salt, rose essence and ghee in a large thala. Mix well and add half a teacup of water. Knead for 5 minutes and divide into 5 equal balls.

For the Date stuffing:

• Mashed dates 500 gm.
• Sugar 2 tablespoons
• ghee 2 tablespoons
• rose essence 2 tablespoons
• coarsely ground almonds 7-10
• ghee for deep frying

Put all the ingredients mentioned under date stuffing in a pan over a low fire and mash thoroughly for about 5 minutes. Take one portion of dough and spread it on the palm of your hand. Spread one ball of rice flour mixture on top of it and fold the layers into a small flat cake.

Spread this on the thala to form a circle 3" in diameter. Put one full tablespoon of the date stuffing in the centre of the flat cake and fold it over. Pat it flat into a 3" diameter cake. Repeat for the remaining portions. Heat vanaspati/ghee in an iron kadai When hot, add the stuffed date cake to the ghee and deep fry until golden brown. Serve hot, with tea.

Back to Biscuit and Cookie recipes - Indian food Kitchen home