1. Roast rawa to a light pink by stirring continuously over low heat.
2. Cool the rawa.
3. Mix all the ingredients of the filing.
4. Check for sweetness.

For Cover:

1. Mix flour and ghee well.
2. Add enough water to make soft pliable dough.
3. Keep aside.
4. Make small (4 ") rounds, not too thin not too thick .
5. Place 1 tsp. filling in one half of round .
6. Fold over the other half, sealing in the mixture.
7. Seal edges by twisting or pressing together .
8. Make all in the same way.
9. Dry on clean cloth for 30 minutes.
10. Deep fry in hot ghee on low till light brown on both sides.
11. Drain and cool completely before storing.

Note: You may use a karanjia mould for filling them if available.
Making time: 1 hour.
Makes: 13 to 15 pieces.