Waitrose and Partners


This is Chetna Makan's recipe for the sweet fried pastry that's popular as a festival snack. The short pastry is fried and sweetened lightly, making it irresistible.

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  • Makes50
  • CourseSnack
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluscooling

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  • 2 tbsp whole milk
  • 2 tbsp ghee
  • 10 cardamom pods, split and seeds ground to make ½ tsp
  • 75g granulated sugar

For the dough

  • 250g plain flour
  • 1 tbsp ghee
  • Sunflower or vegetable oil, for deep frying


  1. Put the milk, ghee, cardamom, sugar and 2 tbsp water in a saucepan over a low heat, stirring for 2 minutes until the sugar has melted. Remove from the heat and cool for 10 minutes.

  2. To make the dough, rub the flour and ghee together until they resemble breadcrumbs. Pour the milk mixture into the flour and bring it together into a dough. If you need more liquid add another 1 tbsp water. Cover and let the dough rest for 10 minutes.

  3. Heat the oil in a deep frying pan. Meanwhile, divide the dough into 4 portions. Roll each one into a circle, around 0.25cm thick. Cut into 4cm diamond shapes, giving at least 8-9 diamonds per piece, re-rolling the edges as needed to use up all the dough.

  4. Once the oil reaches 160ºC, or until a small piece of dough sizzles after a few seconds, fry the diamonds in 3-4 small batches for 2-3 minutes at a time, until golden. Keep the oil over a medium to low heat, as hot oil burns the pastry quickly. Remove with a slotted spoon and drain on kitchen paper. Let the dough cool completely before serving. These can be stored in an airtight container for 5-6 days.


Typical values per item when made using specific products in recipe


162kJ/ 39kcals



Saturated Fat












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