By Akshara
July 14, 2026
Traditional festivities are defined by the special delicacies prepared to celebrate them. This classic temple sweet features multiple paper thin layers of dough that create a magnificent crunch. The precise folding technique ensures the pastry puffs up beautifully when deep fried before it is submerged in a fragrant sugar syrup. It is a wonderful way to bring the festive spirit of the celebration into your kitchen.
1 2 cups plain flour  3 tbsp melted ghee for the dough, plus extra for the layering paste  2 tbsp rice flour for the layering paste  1.5 cups sugar and 1 cup water for the syrup  1/2 tsp cardamom powder  Oil for deep frying
Rub the melted ghee into the plain flour until it resembles breadcrumbs, then add just enough water to knead a firm dough and let it rest for twenty minutes.
Mix a few spoons of ghee with the rice flour to make a smooth paste, roll the dough into thin sheets, apply the paste between the sheets, and roll them tightly into a log.
Cut the dough log into small pieces, flatten each piece slightly with a rolling pin to expose the layers, and deep fry them over low heat until they are crisp.
Boil the sugar and water together with the cardamom powder until you achieve a sticky syrup, then dip the warm fried pastries into the syrup to coat them completely.