Take maida, salt and butter in a bowl.

Also add grated processed cheese.

Firstly mix everything together with hand.

Then start adding milk, little at a time, and keep mixing with hand.

Make a dough.

Put it on rest for 15 minutes by covering.

After 15 minutes, again knead the dough for a minute.

Now take a portion of dough, size depends upon the availability of surface you have and roll it. In the meantime cover the rest of the dough to prevent it from drying.

Put it on a surface, dust some flour and roll it.

Roll the dough ball, as thin as possible.

Cut the odd edges.

Further cut into small rectangular pieces.

Likewise do the same with entire dough and transfer in a plate. If finding difficulty in lifting the rectangular pieces from surface to the plate, just scrap it using knife.

For frying, heat oil on high heat and to check whether oil is sufficiently hot, add one piece of cheeseling. If it first sinks and then lifts up and start floating, its a sign that oil is accurately hot.

Add few pieces in hot oil.

Keep stirring delicately so that the pieces get cooked and turn brown uniformly from all sides.

Remember, cheeselings are not deep brown but very gently pale. So fry till this stage.

Remove them from oil. Likewise fry the entire batch.

Once they cool completely, put them in air tight container and they stay good for a month.