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Fine Bombai rawa - 350 gms
Pinch of salt
Ghee - 4 tsp
Sugar - 700 gms
Cardamom powder - 1/2 tsp
Edible camphor - pinch
Saffron - few stands
Ghee for frying


  • Add enough water to the rawa with pinch of salt and knead it well into a firm dough and keep it soaked for about 15 minutes.
  • Then put it on a flat stone and beat it well with an iron pestle. While doing it, keep 4 tsp of ghee, by your side, grease the flat bottom of the pestle with ghee often, and go on pounding the dough, till it becomes very smooth.
  • A little water can be sprinkled now and then.
  • When the  dough is soft enough for rolling out, take it away.
  • Roll out the dough into small balls, as big as a marble.
  • Now take two balls. Roll out separately into two pooris. Then put one on top of the other.
  • Press the edges together, leaving the centre.
  • Heat the sugar with half of the water to make a thin syrup(jeera). Remove from fire.
  • Add cardamom powder, edible camphor and saffron.
  • Heat ghee in a frying pan. When the ghee is hot; fry the pooris, turning to cook both sides. 
  • Drain and put it in the syrup or jeera. While the poori is still hot, press it well into the jeera.
  • Fry the next one, put it in the jeera, and remove the first one and keep it on a tray. Repeat with all.
  • The syrup must be kept warm and should not be allowed to cool.
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