|Castor sugar||50 Gram|
|Rose water||1⁄2 Cup (8 tbs)|
|Soda bicarbonate||1 Pinch|
|Ghee||2 Cup (32 tbs)|
1. In a large thali sieve the flour, add the semolina, sugar, vanilla, pinch of salt and soda-bi-carb, one teaspoon ghee and mix. Add half a cup of rosewater and knead into a firm dough. Add more water only if necessary. Cover with a damp cloth for half an hour.
2. Make 14 to 20 round balls. Roll them out on a wooden board. Deep fry 4-5 at a time in ghee till they puff up and then remove from the ghee and eat whilst hot.