Ingredients:
For Dough:
1 cup maida
1 tbsp ghee
Water to knead dough
For Filling:
1/2 cup khoya
2 tbsp raisins
1 tbsp crushed almonds
1 tbsp crushed cashewnuts
1 tbsp desiccated coconut
1/2 tbsp crushed pistachios
1/2 tsp cardamom powder
1/4 tsp nutmeg powder
For Sugar syrup:
3/4 cup water
1 cup sugar
Ghee for deep frying
Method
- Mix maida and ghee well
- Add water and knead little hard but pliable dough
- Keep it aside
- In a non-stick pan, roast khoya for 2-3 minutes
- Let it cool
- Mix well all the ingredients of the filling
- Make 10 parts of the filling mixture
- Make 10 balls of the dough
- Roll the ball into thin puri (approx 2 1/2" in diameter)
- Place one part of filling in the center of puri
- Moisten the edge of the puri
- Bring the opposite ends to overlap in the center
- Turn the puri
- Bring the two flaps in the center
- Fix the clove at the center of fold
- Heat ghee for deep frying
- Deep fry the folds at slow flame till golden brown
- Remove and drain and keep aside
- Make sugar syrup of 2 thread consistency
- Put the deep fried folds in the hot syrup
- Keep it for 3-4 minutes
- Remove from it and let it cool
Making Times: 30-40 minutes
Makes: 8-10 puris
Shelflife: 1 day
Holi Specials Index
