Maida - 1 cup
Cashewnuts - 35gms
Powdered sugar - ½ cup
Saffron – a good pinch
Butter - marble size
Salt - a very tiny pinch
Powder sugar very fine.
Sieve maida & sugar & keep.
Soak cashews & saffron in minimum hot milk.
When well soaked grind fine.
Mix powdered sugar, ground paste, salt & maida to a stiff dough, adding little more maida, if necessary.
Roll big chappathis & cut into small puri.
Deep fry in ghee ( or a mixture of oil & ghee) on a very low fire till completely cooked & crisp.
Note:
I used a puri-press & found it very convenient.
It is soft when we take out after frying, but becomes crisp shortly.