|Cottage cheese||350 Gram, crumbled (Chana Or Paneer)|
|Semolina||75 Gram (Rawa)|
|Dough||5 Gram (For The Dough)|
|Ghee||2 Cup (32 tbs) (For Frying)|
Heat the milk over a low flame, stirring occasionally, till it thickens and reduces to 1/6th of the original quantity.
When it has cooled, knead till totally smooth.
Make a thin sugar syrup, by mixing the water and sugar and heating it over a low flame, stirring occasionally till the sugar dissolves completely and the mixture attains a syrup consistency.
Knead the cottage cheese, rawa, caster sugar, milk solids and 5 g ghee to a smooth dough.
Fill the chhana into a conical piping bag, with the pointed end cut open to let the mixture flow out.
Heat the ghee in a wok.
Pipe out whirls from the piping bag into the hot, melted ghee and fry till golden brown in colour.
Remove with a slotted spoon and immediately immerse in the sugar syrup.