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To Make the Paste:
Beat ghee and flour in a thali till light and fluffy. Remove it in a bowl.
To Make the Pakwan:
In the same thali prepare soft dough with flour and water.
Cover and keep aside the dough for an hour.
Make 2 equal portions of dough.
Out of one portion roll a thin oblong or square roti.
Apply half the quantity of paste, which has been kept aside in a bowl, on the rolled roti.
Place the roll upright on the rolling board and press it with a palm to flatten a little.
Repeat with each strip.
Apply dry flour on the flattened rolls on both sides.
Roll with rolling pin slightly thick puris.
Use the remaining portion of dough and remaining quantity of paste in the same manner to prepare flattened rolls.
Deep-fry the pakwan at a very low flame in ghee.
With a perforated ladle lightly press each pakwan to ensure that the strips immerse out of the pakwan.
Turn over gently and fry till crisp and light brown. Remove and drain out the excess ghee trapped in strips.
Add water to sugar, boil and make thick syrup.
Take away from the heat and stir well till it turns white.
Put again on a very low flame.
Dip one side of the pakwan in syrup.
Remove and place in a plate with the side coated with sugar on top.
Sprinkle cardamom powder, slices of almond and pistachio and finely cut rose petals.
Pakwan can also be served without sugar coating as a snack to go well with tea.
Instead of dipping in sugar syrup, powdered sugar can be sprinkled.
1cup - flour (maida)
1/2 cup - sugar
1/2 tsp - cardamom powder
few slices - almond and pistachio
ghee for frying
few petals - roses
For the Paste:
2 tbsp - thick ghee
3 tbsp - flour
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