Add sugar and lukewarm milk to a bowl.
Add yeast to it and stir gently. Keep it aside for 5 minutes to prove.
After 5 minutes of proofing, add this to the dry ingredients.
Stir in olive oil too.
Mix well and knead a smooth dough out of it.
Knead it well for nearly 5 minutes until it is perfectly elastic and smooth.
Cover it and keep it in a warm place to double up in voulme for an hour or two.
After 1 hour, remove the dough onto the working surface and punch it down once to release the air bubbles.
Pinch golf sized balls out of the dough.
Roll each into a disc and place about 2 tablespoons of the halwa in the centre.
Gather all the edges and bring them to the centre and close with a pinch. Smoothen it out to make them crack free from all the sides. It is important to make them into smooth balls without any cracks.
Make all in the same way and add few more slivered mixed nuts in each for that extra bit of crunch in them when you bite in.
Deep fry them on a medium flame until golden on both the sides.
Frying does not take much time. So keep a watch over it.
Scrumptious fried sweet buns are ready to be devoured.
