|Whole wheat flour||2 Cup (32 tbs)|
|Fine semolina||2 Cup (32 tbs)|
|Castor sugar||3⁄4 Cup (12 tbs)|
|Thick curds||1 Cup (16 tbs), beaten till smooth|
|Baking powder||1⁄2 Teaspoon|
|Eggs||4 , beaten|
|Cardamom powder||1⁄2 Tablespoon|
|Nutmeg powder||1⁄2 Tablespoon|
|Rose water||2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Sift flour, semolina, baking powder, spices and salt together.
Mix sugar and eggs together and beat well.
Add flour mixture and ghee.
Fold in curds and rosewater and mix well to form a smooth dough.
Cover with cling film or damp cloth and keep in a warm place for about 1-2 hours, till dough has risen.
Roll out about quarter-inch thick and cut into one-and-a-half-inch rounds with a biscuit cutter.
Deep fry and drain.
Cool and store in an airtight glass jar.