1 cup ghee (clarified Butter) 1 cup wheat flour (atta) 1 cup sugar 3 cups water
Directions:
1. Heat ghee in a pan. 2. Add wheat flour and cook till golden and aromatic. 3. While you are roasting flour and ghee, boil 3 cups of water with a cup of sugar in a separate saucepan. 4. Carefully and gradually, add the sugar solution to the aromatic flour and ghee mix. Stir well while adding the hot sugar solution. 5. Continue to stir till everything comes together, and the parshad starts to separate from the ghee. 6. Serve it warm.
Borrowing a few interesting ideas from Mexican cuisine, this awesome starter features taco shells stuffed with a chatpata potato filling, laced with creamy curd and tongue-tickling sweet chutney.
