Maida - 2 cups

Sugar - 750 gms

Almonds - 100 gms

Ghee - 1 tbsp

Butter - 1/3 cup

Cornflour - 1/3 cup

Oil - to deep fry

Saffron - ¼ tsp (warm & powder)

Cardamom powder - 1 tsp

Saffron powder (kesari powder ) - a dash

To garnish - ½ cup chopped pistas + cashews

Soak almonds in hot water for 2 hrs & then deskin.

Grind fine adding little water.

Add this with 1 tbsp ghee to the maida .

Knead to a dough like chappathi dough.

Rest for 15 mts.

In the meanwhile, in a plate make a paste of cornflour &butter, rubbing with your palms very nicely so that it becomes white & fluffy.

This paste is called “pathir”.

Divide this “ pathir” into 6 parts.

Make 6 balls with the dough.

Roll each into as big and as thin a chappathi as you can.

Stack them separately & not one over the other.

On one chappathi, spread one part pathir, keep the second over this & repeat the process till you have finished 3, applyng pathir on the third one also.

Now roll them together tight.

Repeat the same with the other 3 also.

Cut each roll into 1 cm pieces.

Roll each into a small puri, keeping the cut side on top.

Do this gently .

Heat oil in a kadai & deep fry them (when they are still moist )on a low fire till done.

They should puff up well.

In the meanwhile make the sugar syrup adding 2 cups of water to the sugar.

When it reaches, one string, add colour & spices.

Remove & keep it warm.

Immerse each puri one by one, toss well in syrup & remove.

Arrange them side by side.

Decorated with chopped pista & cashews.

Wait till they become dry and then store airtight.

Makes 60 puris.