Add yeast to the warm milk and stir it lightly. Keep it aside to prove.
Mix sugar, flour, milk powder, salt, cardamom powder and nigella seeds well.
After 5 minutes of standing time, add the yeast mix to the dry ingredients along with the melted butter.
Make a smooth dough out of it. Cover and keep aside to double in volume for about 2 hours atleast.
The quantity of milk or water added depends upon the quality of the flour used. Therefore add them accordingly.
After 2 hours, punch the dough to release the excess air trapped inside and bring it onto the working surface.
Divide the dough into 3 or 4 parts.
It becomes easier to roll them if done like this. Roll each into 1 cm thick disc.
Cut out triangular shapes and set aside for another 30 minutes for second proofing.
After 30 minutes, deep fry them in hot oil on medium flame until golden brown.
Best served warm.
