by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 56873 times
Not to easy to make but once prepared, you will feel the effort worthwhile.
- Sieve the flour.
- Rub 30 grams of ghee very well into the flour.
- Make a well in the centre. Add the salt in this well and pour a little ice-cold water on top.
- Make a soft dough by adding some more ice-cold water.
- Knead the dough for 2 minutes.
- Keep the dough under a cloth for 10 minutes.
- Roll out the dough with the help of a little flour to an along shape. Brush away the extra flour..
- Apply the remaining 100 grams of ghee leaving aside a strip of about 12 mm. (1/2") width all around.
- Cut the rolled dough into 3 unequal parts as shown in diagrams.
- Roll up part no.1.
- Put it over part no.3 and roll up with no.1 inside.
- Put this rolled part on part no.2.
- Go on pulling the edges to seal the ghee while rolling part no.2 with no.3 inside.
- Sprinkle plenty of flour on a tray. Put the rolled dough over it and sprinkle flour again. Cover with a cloth.
- Chill the dough in the freezer compartment of a refrigerator over the ice tray for 20 minutes.
- Remove from the refrigerator and roll out to a rectangular shape.
- Divide the dough into 3 imaginary equal parts as shown in diagrams.
- This time no cutting is rquired. Fold part no.1 on the left on part no.2 and fold part no.3 on the right on part no.2.
- Chill the dough in the freezer compartment of a refrigerator over the ice tray for 5 minutes.
- Roll out once again into a big rectangle with the help of flour. Brush away the extra flour.
- Cut the biscuits into 50 mm. x 25 mm. (2" x 1") rectangles.
- Arrange these biscuits on a baking tray, brush with melted ghee and bake in a hot oven at 400°F for 15 minutes. Reduce the temperature to 50°F and bake for at least 20 minutes more to dry the biscuits.
- Cool the biscuits and store.
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