1. In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.

2. Make a hard dough with ghee and water. Roll the dough in circles.

3. Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.

4. Close the fourth flap and anchor with a clove.

5. Deep fry in oil on low flame.

6. Dip in chasni. And drain.