1. Mix maida, butter and salt together. Add enough water and make dough as for puree. Keep covered for � hour.
2. Divide the dough into 12 parts and shape into balls. Roll out each ball into a thin round.
3. Spread one side of each round with ghee and sprinkle lightly with rice flour.
4. Stack 6 rounds together, ghee side up to make 2 stacks.
5. Roll the stacks into a cylinders and cut into 2 cm thick slices.
6. Roll out each slice into a puree, doubly thick than a normal puree.
7. Deep fry in moderately hot oil or ghee, over a slow flame till crisp.
8. Drain well, cool slightly and sprinkle both sides with powdered sugar mixed with cardamom powder.
9. Cool completely and store in an air tight container.

Makes: 16 Phenis