Preparation Time: 10 minutes

Cooking Time: 30 minutes

Makes: 9-10 mathris

Ingredients

1 cup farali flour (Rajgharo/Shama Millet flour/Singoda(Water chestnut flour)

½ cup sugar

¼ cup water

1 teaspoon powdered sugar

4 tablespoon oil

1 teaspoon rose water

Rose petals for garnishing

Oil/Ghee(clarified butter) for frying

Method

Take a bowl, add flour, powdered sugar, oil and mix it well. Add water to knead hard dough. Keep it aside for 10-15 minutes.

Take wok/kadai and heat oil. Make 9 small balls. Roll it into about 2 inch puris. Prick it with knife or fork. Deep fry all the puris in batches till it turns light brown.

Take a pan, add sugar, water and boil it to make syrup of 2 thread consistency. Add rose water. Deep all the puris in the syrup, iet it cover with syrup and then drain it. Put it in the dish and garnish it with rose petals.

Let it cool completely. Store it in an air-tight container.

If you are not making it for vrat you can use wheat flour.