KANOLA

For the filling:

• 1 cup coconut powder
• ? cup roasted and ground khus-khus
• 1 cup jaggery or sugar
• ? cup phutana powder
• Nutmeg powder & cardamom powder to taste
• A few strands of saffron
• Almonds and raisins

For the covering:

• 1 cup rawa
• 1 cup maida
• Ghee (butter) for frying
• A pinch of salt

METHOD : Mix rawa and flour. Add some hot oil / ghee and warm water / milk to make a hard dough and set aside under a wet cloth for an hour. . Mix all the filling ingredients together. Now remove the wet cloth and pound the hard dough to make it little soft. Make small round balls of the dough using some ghee. Heat some ghee or oil in a deep pan. Roll out each ball into 4 inch. diameter circular disc. Put some filling on the disc. Fold the disc to join the edges. Use a paste of flour to stick the edges. Trim the edges with the help of edge cutter and fry in ghee till lightly brown.