For Covering

  • 2 cups refined flour
  • 2 tablespoons ghee

For Layering

  • 1 tablespoon refined flour
  • 1 tablespoon ghee

For Stuffing

  • 1 cup khoya
  • 1/2 cup California walnut powder
  • 1 cup powdered sugar
  • 1 teaspoon green cardamom powder
  • 1 teaspoon saffron water
  • Oil for frying


  1. Roast the khoya and California walnut powder on low flame for 10 minutes.
  2. Cool and mix sugar, cardamom powder. Keep aside.
  3. Knead refined flour and ghee with little water to form a stiff dough. Make into orange sized balls.
  4. Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over.
  5. Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
  6. Roll the chilled spiral ball into a 4 inch disc and add in a scoop of the cooled filing. Bring the ends together and roll into a ball yet again. Give it a smear of saffron water and chill for 15 minutes.
  7. Deep fry over low flame.
  8. Garnish with powdered sugar.