Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people



  • Wash and soak rice for 3 days, changing water each day.
  • Wash and drain water. Dry them on a thick soft cloth.
  • Grind the rice into powder and mix with sugar.
  • Press the dough tightly and keep it aside, covered for 2-3 hours.
  • Sprinkle very little milk and knead it into a smooth and stiff dough. (Add milk very carefully as sugar may make the dough soggy and soft.)
  • Divide the dough into 50 parts.
  • Keep covered with a moist clean cloth.(Use a clean plastic sheet.)
  • Sprinkle a few poppy seeds and mould one part into thin round and press onto poppy seeds.
  • Heat 4 tbsp of ghee in a thick bottomed pan.
  • Place the round piece in the ghee with the seeds side up.
  • Shallow fry till golden on low-medium heat.
  • Drain on a tissue paper and keep aside to cool.
  • Add more ghee into the pan as required.
  • Follow the procedure for the remaining dough.
  • If done rightly, they shall have a fine meshylike look on them and will be very crispy.
  • Allow them to cool.
  • :- Store in an air tight container.
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