| • | Make a slim sugar syrup with sugar and water.
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| • | Knead the chenna and suji by adding butter to make a smooth paste.
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| • | Divide the chenna into 20 equivalent portions.
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| • | Roll to form balls.
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| • | Stuff each chenna ball with khoya and raisins.
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| • | Heat butter and fry the balls of chenna until golden brown.
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| • | Drain and soak up in syrup for one-half an hour, and offer.
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