Maida - 1 cup

Pathir (or layering) :

Butter - 2 tbsp

Cornflour - 2 tbsp

Sugar syrup:

Sugar - 2 cups

Water - 1 cup

Saffron colour - a tiny pinch

Saffron ( spice) - ¼ tsp (warm & powder)

Cardamom powder - ½ tsp

In a plate, take butter & cream it with palm.

Add cornflour & cream the butter with it, to get a nice paste.

Sieve the maida, add 2 tsp of the pathir & knead to bread crumb consistency.

Add water & knead to a stiff dough.

Cover & rest for 2 hrs.

Add the suar & water in a sauce pan & allow to boil, stirring well.

Boil to get one string consistency.

Add colour, saffron & cardamom powder.

Keep it warm over a tava, on a very low flame.

Make sure it does not thicken further.

The flame has to be monitored carefully, often switched on & off.

Make around 20 balls from the dough.

Roll each ball into a 3” thin puri.

Thinly smear the pathir on it & fold into 2.

Again thinly smear the pathir on it & fold to get a triangle.

Make triangles from all the balls, refrigerating as you make them.

Heat oil & deep fry one by one.

Lower the gas & fry, pouring oil around over it, in the beginning.

The cooking has to be thorough since there ae 4 layers.

Drain & immerse in syrup.

Turn over on both sides, remove & arrange in a plate.

Cool completely & store.