Ingredients Jump to Instructions ↓

  1. 30 Flour

  2. 85 Rawa

  3. 40 Ghee

  4. 1 Salt Milk and water - (as required for mixing - Dough) Oil - for frying For The Filling

  5. 2 tablespoons 30ml Mawa

  6. 55 Grated coconut

  7. 1 tablespoon 15ml Sugar

  8. 1 teaspoon 5ml Poppy seeds

  9. 2 teaspoons 10ml Raisins, optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Time required: 35 minutes plus time for resting the dough 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. 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. Divide the dough into small portions. Apply a little ghee and knead each dough ball well till 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 till light brown and crisp. Drain and store in an airtight container.


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