Santa

Method

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1. 1

   In a paat (wide, shallow dish used for kneading), combine the whole wheat flour and the refined flour. Add the till seeds, ghee, curd and water and mix to a semi-soft dough.

2. 2

   Divide the dough into 6 equal balls. Press each flat by hand into a disc; the discs should be on the thicker side.

3. 3

   Heat the frying ghee on a medium flame, then lower the flame and deep-fry the discs on both sides until golden brown. Drain off the excess ghee and cool the discs for 2 hours.

4. 4

   In a separate pan, make a sugar syrup of 2-string consistency: heat the water, add the sugar and cook until the sugar melts and the syrup reaches 2 strings; it should not brown, as the coating dries white. Keep the syrup warm at all times.

5. 5

   Dip the fried santas into the syrup one at a time.

6. 6

   Lift each one out and let it cool; the syrup dries into a white sugary coat.

7. 7

   Garnish each santa with a rose petal, chopped pistachio and saffron.