Ingredients vegetarian 6 servings

• 1 kg milk
• 1 pinch citric acid
• 2 tbsp semolina
• 1 cup coconut powder
• 250 g sugar
• 2 tbsp milk powder
• 1 tbsp screw pine (kewra)
• few drops of green and red food colouring
• oil for frying
• muslin cloth (malmal ka kapra) 1 metre
• coconut (grated) for garnishing

Directions

1. Heat oil; add citric acid in it to curdle it. Put the curdled milk in a muslin cloth and let it hang so that the excess water drains away.
2. When all the water has drained, place the milk blob on a cutting board. Add semolina, milk powder and screw pine to it and mix well with hands.
3. Separate this mixture into two parts. Add red food colouring in one part and green in the other. Mix each part separately, till the colours get evenly distributed.
4. Heat oil in a wok; make small rounds from both the mixtures and fry them till they turn golden.
5. Make sugar syrup. Immerse these rounds in the syrup for 2 minutes.
6. Take them out and roll them in grated coconut. Keep them in a serving dish and serve.

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