JEERA POLI

Ingredients:
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

Method:

• 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.