Make a thin sugar syrup.
Knead chenna, suji, and a teaspoon of ghee into a smooth dough.
Fill the chenna into a pastry bag, pipe out whirls.
Heat ghee and fry the whirls into it and brown.
Drain and immerse in the syrup.
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Key Ingredients: Semolina, Clarified Butter, Sugar, black Cardamom, milk