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Cooking Time

Preparation Time :30 Min

Cook Time : 45 Min

Total Time : 1 Hr 15 Min


Serves : 7
  • 2 cups for the crust:all purpose flour

  • 1 tbsp ghee

  • 1/2 cups water to knead the dough

  • 3 tbsp for the uncooked roux: ghee

  • 1 1/2 tbsp all purpose flour

  • 1 cups for the sugar syrup:sugar

  • 3/4 cups water

  • 3-4 nos cardamoms roughly crushed

  • 200 gms for stuffing: sweetened mawa

  • 3 cups other: oil for frying

  • 1 tsp rose petals for garnishing


  • 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