ÃÛÑ¿´«Ã½

Available for over a year

Something delicious for Diwali, gorgeous Khakariya cooked by Tanvi Kant and her mum in their kitchen in Leicester. Ingredients 300 grams plain flour 100ml milk 1 tsp ground cardamon 1/2 tsp grated nutmeg 6 heaped tbsp sugar 4 tbsp sesame seeds soaked in water for at least a few hours 4 tbsp ghee 250ml vegetable oil for frying Method Warm milk in pan until sugar dissolves, add ground cardamon, grated nutmeg. In a large bowl add the flour and mix in the sesame seeds. To this mix in the ghee. Slowly pour in the sweet spiced milk until it forms a dough. Make small balls, about half of the size of a golf ball, and roll out circles that are roughly 4" in diameter. Spread the rolled circles onto a fabric or tissue and leave for 6 - 8 hours. In a deep frying pan heat the oil until a small amount of dough rises up and bubbles. Fry one or two at a time till golden brown. These will keep in an airtight container for a week, but they may not last that long!