Milk – 1 cup
Warm water – 1 cup
Active dry yeast – 2 tablespoons
Salt – 1 teaspoon
White sugar – 2 tablespoons
Shortening – 3 tablespoons
All purpose flour or maida – 4 cups
Oil for deep frying
For elephant ears topping:
Sugar – 4 tablespoons
Ground cinnamon – 2 teaspoons
1- Combine war
2- m milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinke the elephant ears with sugar and cinnamon. Delicious elephant ears
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