Poushbaran pita

Lightly fry with kora, patali. Stir in khwaksheer when it is cooked and still slightly soft. When the mixture comes out of the pan, remove the filling and let it cool. Boil water as required with little salt and 1 tablespoon of white oil. When the rice flour is stirred in this water, when the dal is cooked, take it down and knead the dough well. Take half of this mandar and cut small lychees, fill them, and make them in the form of pulleys.