In a small pot heat 1/2 cup water and sugar till syrupy for 10 minutes.
Sprinkle the Rose essence/Rose water in syrup and keep aside.
Knead into a dough the semolina, butter (melted) and flour.
Keep aside for 3 hours.
Roll into 1/4 inch thick, cut out small rounds or rectangles (TIP: use salted water on your hands)
Heat oil on very low heat and fry these biscuits till golden brown.
Drain and soak these in the rose water syrup.
Dough Maida 1- 1/2 cups Rawa (semolina) 1/2 cup Pinch of salt Ghee 1 tablespoon or little more Milk for making the dough.
Sugar syrup (1:1) Sugar 4 cups Water 4 cups
Make sugar syrup of just 1 string consistency, or little less. Let it cool to room temperature.
Bind the dough with milk. Not too soft and not too thick. Let it rest for 5 to 10 minutes.
Roll and cut small circles with cookie cutter.
Now deep fry in hot oil till golden brown in colour. They will puff up. Leave on sieve to drain excess oil and cool.
After they cool, add to the syrup for sometime, till both sides absorb some sugar.
Serve with tea. Enjoy!!!
Rita Jamshed Kapadia
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