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Ingredients
- 1 pav Bombay rava
- 1-1/2 pav sugar
- Ghee - 1/4 pav
- Water 2 pavs or a little more
- Cardamom powder
Method
Outer cover is same as ubbati.
Heat ghee in a kadai, fry rava till light brown, add sugar and boiling (2 pav) water and cook on a slow flame to sheera consistency.
Take the kadai off the fire and add cardamom.
When cool make balls and make sanjeera with maida for outer covering.
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