praghree

for sugar syrup:

in a pan, mix sugar and water and boil the syrup for 3-4 minutes

prepare a thin syrup

add cardamoms and turn off the flame

cover with a lid and keep aside

for the dough:

mix the flour and ghee in a bowl

knead a stiff dough using water

cover with a cloth and let it rest for 5-10 minutes

now, divide the dough into 7 portions

take one portion on the clean surface and cover the remaining portions with a cloth

now divide this portion into four equal portions

roll these into four smll chapati

prepare an uncooked roux by mixing ghee and flour

apply this paste on each chapati

cut each chapati into 1.5 cm wide strips

place the strips one on other

now cut this stack into 4 portions

again stack each portion one on other

press it gently

sprinkle some dry flour on surface and roll the stack into circle

put 1 1/2 tsp of mawa in the centre

apply water around the mawa and gently fold like gujiya

do not press the edges

repeat the same process for the remaining 6 portions

heat oil in pan

deep fry the puffs, one or two at a time on low flame till golden brown from each sides

drain on the absorbent paper and let it cool for few minutes

warm the sugar syrup and dip the puffs in syrup for few minutes

place the puff on a plate, garnish with rose petals and serve or store in an air tight container