Sieve maida and rub in 2 tbsp ghee. Divide this into six equal portions. Colour one portion yellow, two green and three pink. Now, using milk, knead them into individual doughs. Ensure the dough is stiff.
Set aside all the balls. Beat 1/2 cup ghee with 1/2 cup rice flour until light and fluffy. Set aside. Now roll out three pink balls. Smear paste on each roti and set one on top of the other. Place yellow roll over one edge of the pink sandwich and roll again to have a fat roll.
Roll out the green portions and smear the paste. Set one on top of the other. Ensure that your smearing paste is all over. Place pink roll on one edge of the green sandwich and make a single roll. Cut 1/2-inch thick pieces from the roll. Roll out each piece, using rice flour, into a thick puri with the cut edges facing upward.
Heat ghee in a deep kadai on medium flame. Deep-fry flowers on medium fire one by one. Serve sprinkled with powdered sugar.
Instructions
Sieve maida and rub in 2 tbsp ghee. Divide this into six equal portions. Colour one portion yellow, two green and three pink. Now, using milk, knead them into individual doughs. Ensure the dough is stiff.
Set aside all the balls. Beat 1/2 cup ghee with 1/2 cup rice flour until light and fluffy. Set aside. Now roll out three pink balls. Smear paste on each roti and set one on top of the other. Place yellow roll over one edge of the pink sandwich and roll again to have a fat roll.
Roll out the green portions and smear the paste. Set one on top of the other. Ensure that your smearing paste is all over. Place pink roll on one edge of the green sandwich and make a single roll. Cut 1/2-inch thick pieces from the roll. Roll out each piece, using rice flour, into a thick puri with the cut edges facing upward.
Heat ghee in a deep kadai on medium flame. Deep-fry flowers on medium fire one by one. Serve sprinkled with powdered sugar.
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