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You can use any seasonal fruit pulp. Pulp shoul not contain any water and it should be thick
- Sieve the maida and sugar together. Place in deep boel.
- Heat the ghee and pour the ghee in the flour, add the cinnamon and cardmomn powder, mix well and knead into a soft dough, using milk if needed.
- Divide the dough into equal portions and roll out each dough into circles.
- Cut each circle into equal sized shapes as desired.
- Heat the oil in kadhai and deep fry each piece till they turn golden brown in colour from all the sides.
- Cool and store in an air-tight container.
This recipe was contributed by Foodie#411097 on 19 Mar 2011
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