Sikkim Khapse Fried Sweet Dough Tibetan Losar Festival

Method

1. 1

   Combine flour, sugar, cardamom and salt in a bowl.

2. 2

   Add softened butter or ghee. Rub into the flour until crumbly.

3. 3

   Add eggs. Mix. Knead to a smooth firm dough — it should not be sticky.

4. 4

   If too dry add milk 1 tbsp at a time.

5. 5

   Divide into 4 portions. Roll each portion on a lightly floured surface to 3 to 4 mm thickness.

6. 6

   Cut into strips 2 cm wide and 12 cm long.

7. 7

   Make a lengthwise slit in the centre of each strip (3 to 4 cm long). Pull one end of the strip through the slit to create a twisted shape. Or cut into simple rectangular pieces. Or press into moulds.

8. 8

   Heat oil in a deep pan to medium.

9. 9

   Fry khapse in batches on medium heat for 3 to 4 minutes per side until pale golden.

10. 10

    Khapse should not be dark — it should be a light golden colour.

11. 11

    Drain on paper towels. Cool completely.

12. 12

    Dust with icing sugar if desired. Khapse stores in an airtight container for 2 to 3 weeks.