6 cups all purpose flour + a dash of salt
2 1 / 4 cups ghee + corn oil
1 1 / 2 teaspoons granulated yeast or active yeast [ walnut size ]
2 teaspoons warm water + half teaspoon sugar [ mix and stir to dissolve, keep warm ]
Icing sugar for topping
Filling Ingredients [ Agameya }:
2 tablespoons flour
2 tablespoons ghee
1 cup honey
4 tablespoons crushed walnuts
Melt ghee over low heat and add flour.
Stir only until slightly changing color .
Remove from heat. Add honey while stirring vigorously.
Return on medium heat, stirring until thickened.
Remove from heat and add nuts.
When cooled off shape into very small balls[ hazelnut size ].
Method :
Bring ghee and oil mixture to the boil.
In a mixing bowl put the flour and salt [ sifted ].
Make a hole and pour boiling ghee and oil.
Stir to mix by hand and then by electric blender at very low speed.
After thoroughly mixed for 3 minutes add the yeast mixture.
Remove from blender and knead by hand for 10 minutes.
Form into medium balls [ egg size ]
Make a hole in each ball by thumb and insert filling.
Close after filling and pat gently to round.
By means of a fork make holes on top.
Place on a baking tray with enough space between each cookie.
Allow to rest for half an hour. Preheat oven at 190 C and bake for 20 minutes.
Remove from oven and leave to cool off completely.
Sprinkle with icing sugar
