Ingredients Jump to Instructions ↓

  1. For The Dough

  2. 30 Flour

  3. 85 Rawa

  4. 40 Ghee

  5. A pinch of salt

  6. Milk and water as required for mixing the dough

  7. Oil for frying

  8. For The Filling

  9. 2 tablespoons 30ml Mawa

  10. 55 Grated coconut

  11. 1 tablespoon 15ml Sugar

  12. 1 teaspoon 5ml Poppy seeds

  13. 2 teaspoons 10ml Raisins -

Instructions Jump to Ingredients ↑

  1. To prepare the filling: PASS the mawa through a sieve. Add the grated coconut, powdered sugar, poppy seeds and raisins, if using them. Mix well and keep aside.

  2. To prepare the dough: Mix flour and rawa. Rub 30 g. ghee into the flour-rawa mixture. Add salt and milk-water mixture to bind to a stiff dough. Cover and set aside for half an hour.

  3. Divide the dough into small portions. Apply a little ghee and knead each dough ball well until smooth. Roll into puris, about eight cm. in diameter. Put a little filling in the center and fold over to form a half circle. Seal the edges with a little water. Flute the edges. Deep fry in hot oil until light brown and crisp. Drain and store in an airtight container.


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