Cooking Time : 45 minutes plus frying time

Ingredients :

For the Boats :

For the Filling :

Method :

To Prepare the boats :

• Cream the ghee and baking soda together till smooth and light.
• Put flour and rawa in a mixing bowl.
• Add the creamed ghee and rub into the flour.
• Add a little water and kned to a stiff dough.
• Divide the dough into small lemon sized potions and roll out into very thin puris.
• Cut each puri into 2.5 cm broad strips.
• Take a very small metallic cup or a cone.
• Grease the outer surface and fix the strips on it in overlaping spirals.
• Press the end of the strip well to seal it.
• Heat oil in a kadai and deep fry the cups (along with the metal cup) till half done.
• Nudge the cup slowly with a ladle.
• The metallic cup will separate from the flour one.
• Remove the metallic cup from the oil and fry the flour cup for a few minutes more, till cooked from inside also.
• Remove from oil when crisp and done.
• Drain well.

To Prepare the filling :

• Roast the mawa in a kadai on a low heat till it crumbles and forms a smooth mixture.
• Remove from heat and add coconut.
• Keep stirring for two to three minutes.
• When slightly cool, add the powdered sugar, Cashewnut powder and cardamom powder.
• Mix well.

To Serve :

• Take a flour cup.
• Put one tbsp of the mawa-cashewnut filling in it and decorate with two cashewnut halves.
• Serve chilled.