1 h 45 m
– Make stiff dough with the rawa adding a pinch of salt and enough water. Add a little bit of ghee when making the dough. Let it rest. – Roll the dough into puris and deep fry in oil.
– Grind the soaked almonds and cashews into a smooth paste. Boil the milk and add the ground paste and sugar and let it come to boil. Add the elaichi powder and saffron strands and simmer the milk. – Soak the puris one by one in the milk and press it gently. Repeat this with all the puris and drain them.
– Once all the puris are done pour the remaining milk on the arranged puris. – Let them soak well for couple of hours and they are ready to serve. Tastes good at room temperature or when chilled.