Name: Meethe Parhey recipe by Sabika Roofi at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 1kg maida; 100-150gms Kalonji seeds; 300gms sugar to make syrup; Salt to taste; oil to fry

ABOUT Meethe Parhey RECIPE

Fried diamond shaped 'parhey' soked in sugar syrup. I loved these since childhood. They are just simply delicious and remind me of the carefree childhood days.

Instructions

Mix maida, salt, kalonji seeds and water to knead and make a dough. Knead well to soft and well mixed dough.
Roll out like rotis but thinner. And cut into diamond shapes.
Make these diamond shaped pieces of all the dough.
Heat oil in a kadai, big enough to deep fry.
Fry the parheys in batches to ensure they are well fried. They should be of a good golden colour.
After frying all the parheys keep them aside for cooling.
Meanwhile melt sugar in a heavy based pan with 3-4 table spoon if water.
The sugar syrup should be of a thin consistency and shouldn't change colour like a caramel.
In a wide dish spread the parheys and pour the sugar syrup on top of it.
Mix them well with hands. And keep aside.
When the sugar syrup dries up the parheys will be well coated with syrup.

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