1/2 kg Whole wheat flour
400 ml Milk
1 cup Toddy
2 Tspns Fresh yeast, mixed with 1 teaspoon sugar and 1/2 cup warm water
3 tblspns Sugar
1/2 Cup Warm water
50 gms Almond.. blanched and chopped.
1 tblspn Caraway seeds
50 gms Ghee
2 tblspns Icing sugar
1 cup Oil (Adjust Quantity As Needed)
Beat ghee or butter until soft and smooth.
Add one egg at a time, beating constantly.
Gradually add flour and milk alternately, and keep mixing.
Add almonds and caraway seeds.
Mix and add toddy and prepared yeast.
Mix well, cover with cling wrap film or damp cloth and keep in a warm place for about 5 hours, till well risen.