Crispy fried pastries dipped in cardamom-flavoured sugar syrup.
Place a ball on a clean, flat surface or a rolling board. With a rolling pin, roll the dough into a small disk. The thickness should be close to a chapatti or a crepe.
(If you’re disks are wonky like mine are, don’t fret. It won’t matter in the end. But if you are a stickler for perfection, grab a cookie cutter or a round bowl with a sharp edge and cut yourself a perfect disk)
Heat oil in a deep pan or kadhai, keeping the heat on medium.
Once the oil is hot enough, gently place the pastries into the oil, one at a time, and fry until golden brown and crispy.
Remove on a paper towel to drain the excess oil and to cool.