Ingredients : 

• Maida – 1 1/2 cup.
• Almonds -1 tbsp ( heaped ).
• Saffron – little.
• Ghee -1 tsp.
• Kesar yellow colour – little.
• Ghee & Vanaspathi (Dalda ) – for deep frying.

For Sugar Syrup :

• Sugar – 1 1/2 cups.
• Water – 3/4 cup.

Make into paste :

• Rice flour -1/4 cup.
• Ghee or vanaspathi – 1/4 cup.

Method :

• Sieve maida, mix saffron, colour to the flour.
• Soak almonds in hot water for 10 minutes.
• Remove skin and grind to smooth paste with just enough water.
• Mix this paste with the washed water to maida and mix well.
• If necessary add more water and knead like a chappathi dough.
• Add one tea spoon of melted ghee and mix well.
• Rub ghee with rice flour in a flat plate for about 5 – 10 minutes till it becomes shiny.
• Mix sugar and water together, boil till it reaches one string consistency.
• Divide maida dough into balls.
• Roll out chappathis.
• Apply little rice, ghee paste on top of one chappathi evenly.
• Keep one more chappathi on top and apply paste.
• Repeat till 5 or 6 layers are formed.
• Roll tightly from one end to form a cylinder.
• Cut the cylinder into thin round pieces.Lightly roll each piece, using maida for dusting.
• Deep fry this in moderately hot oil till crisp.
• Dip it in hot syrup and arrange on a flat plate.
• Decorate with chopped, fried nuts.

Note : Thanking Mrs Mallika Badrinath for this recipe from her book “Traditional Sweets”.