Tosha

Method

Tap a number to tick off a step.

1. 1

   Grind the peppercorns, cumin seeds and cardamom seeds to a powder.

2. 2

   In a paat (wide, shallow kneading dish), mix the whole wheat flour, baking powder and salt, then add the ground spices.

3. 3

   Rub in the 5 tbsp ghee; the mixture will form granules. Add the 20 ml water, or just enough, to make a hard dough.

4. 4

   Divide the dough into 8 small round balls.

5. 5

   Heat the frying oil on a medium flame. When it is hot, deep-fry the balls until crisp and golden in colour. Remove, drain off the excess oil and keep these toshas aside.

6. 6

   Make a sugar syrup of 1-string consistency: heat the water, add the sugar and heat until the sugar melts and the syrup reaches 1 string. Add the rose water and mix thoroughly.

7. 7

   Add the toshas to the syrup, then remove them and let the syrup dry on the toshas.

8. 8

   Garnish each tosha with a rose petal.

9. 9

   Let the toshas dry completely and store them in an airtight container.