I made them in the shape of marigold flowers for Diwali in the name of “sasural Genda Phool”. 😉 Actually there’s a saying which says that everyone in the in-laws family are like marigold flowers.

But why I name them so, there’s a reason attached to it. Have you heard of the story in which a mother-in-law (sasu ma) praised her daughter before her guests saying that she is like sugar without which we would lose all the sweetness of our life. Later when the guests bid goodbye ,MIL found her Daughter -in- law(DIL) bahu to be upset.On asking she replied that I served you day and night but still you found only your daughter sweet. To this MIL replied that, DIL is like the salt of our house who dissolves her soul in our family and hence is the most indispensable in our house.

Being said that, I made them only because my husband likes it 😉 😀 .

INGREDIENTS:
1. All-purpose Flour ( Maida ) – 3 cups
2. Semolina (Sooji) – 3 tbsp (optional)
3. Carom seeds(ajwain) – ¹⁄₂ tsp
4. Dried fenugreek leaves(kasoori methi ) – 3 tbsp (optional)
5. Salt – 3 tsp or to taste
6. Red chilly powder – 1 tsp or to taste
7. Cooking oil – 3 cups + ¹⁄₂ cup
8. Coriander powder – ¹⁄₂ tsp (optional)
9. Fennel powder – ¹⁄₂ tsp (optional)
10. Water – 1 cup or as needed
11. Bottle cap or cookie cutter

METHOD:
| Preparation Time : 20 mins | Cooking time : 2.5 hrs | Makes 2.5 lbs |

1. Take a tureen(parat). Add Flour, salt, red chilly, kasoori methi, ajwain , sooji, coriander powder, fennel powder and mix them well.
   

2. Make a well in the center and add as much oil such that it forms a lump(guthli) on combining roughly.
   

3. Now add water little by little to form a hard dough. Make sure it does not form gluten ,hence just combine it to form a dough and don’t knead it repeatedly to form elasticity. This dough is harder than the dough of pooris.
   

4. Cover the dough with a damp cotton kitchen towel and heat oil in a wok(kadhai).
   

5. Pluck an apple size portion from the dough and make pedha(loi /round) out of it.
   

6. Apply some oil on both sides and roll it on a clean surface as thin as possible in a big circle. It doesn’t matter whether it is rolled in a circle or any irregular shape ,just it should be rolled evenly everywhere in its area. Don’t worry about the broken and dry edges too.

1. Make holes with a fork all over it. Making these holes ensure that they don’t puff up on deep-frying in oil like pooris but stay crsip .
   

2. Take a flower shape cookie cutter and cut out as many shapes possibles from the rolled sheet. If you don’t have any cookie- cutter, don’t worry. Just use a coca-cola (metal) cap or a sharp edged- small cap of any vessel to cut 2 half circles in such a way that they form a crescent shape or kaju shaped pare.
   

3. Check the oil by dropping a tiny particle of dough and the oil is ready when it starts sizzling and floats on the top.

4. Add the cut outs of flower or crescents to the oil and pick up the rest left dough pieces to form another piece of pedha (round ball).
   

5. Let them cook on medium -low heat for 15- 20 mins .Then drain them with a slotted spoon and take them out on a paper towel -lined plate .
   

6. Similarly roll the rest of the dough and cut out pieces to deep fry them at 2 or at the max 5 no. on your electric range.
   

7. When they cool down to the room temperature ,then store them in an air-tight container and enjoy !!! 😀
   Happy Diwali and A prosperous New Year ! 🙂