Ingredients
whole wheat flour250 gms
ghee 100 gms
gur - grated 250 gms
sarson oil for frying
Method of prepration:
· Dissolve the gur in a cup of water overnight.
In the morning hours stir the gur water thoroughly and strain with sieve to separate husk of sugarcane if any.
· Sieve the atta/flour.
· Knead into firm dough with the gur solution, adding more water if required.
· Set aside covered with moist coarse khadi cloth for one hour to develop beneficial yeast.
· Make small-small balls and press between your palms into 1/4 inch thick rounds, prick and fry in oil over low heat, pouring oil over the suhalies and turning them occasionally to fry evenly from both sides.
Serve hot or cold. Suhalies can be stored at room temperature for at least 15 days.
Serve hot or cold. Suhalies can be stored at room temperature for at least 15 days.
| These are special for making on the festival of TEEJ ( Haryana’s special festival) in Savan. A big bagful of suhalis were sent to daughter’s in-law-house on TEEJ. |
Happy day!
