Ingredients
• Crushed black peppercorns 1/2 teaspoon
• Milk 1 1/2 cup
• Refined flour (maida) 1 tablespoon
• Semolina (rawa/suji) 1 tablespoon
• Khoya/mawa,grated 1 tablespoon
• Ghee to deep fry
Method
In a bowl mix together thickened milk, refined flour, semolina, khoya and crushed black peppercorns and whisk well.
Heat ghee in a non stick pan.
Drop ladleful of the batter into the ghee and fry, turning sides, till golden brown.
Drain and dip in the sugar syrup. Transfer into a serving plate and serve.
• Crushed black peppercorns 1/2 teaspoon
• Milk 1 1/2 cup
• Refined flour (maida) 1 tablespoon
• Semolina (rawa/suji) 1 tablespoon
• Khoya/mawa,grated 1 tablespoon
• Ghee to deep fry
Method
In a bowl mix together thickened milk, refined flour, semolina, khoya and crushed black peppercorns and whisk well.
Heat ghee in a non stick pan.
Drop ladleful of the batter into the ghee and fry, turning sides, till golden brown.
Drain and dip in the sugar syrup. Transfer into a serving plate and serve.
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