Ingredients
|
Quantity
|
For
the dough:
|
|
Flour
|
30gms
|
Rawa
|
85gms
|
Ghee
|
40gms
|
Salt
|
a pinch
|
Milk and water
|
as required for mixing the dough
|
Oil
|
for frying
|
For the
filling:
|
|
Mawa
|
2 tbsp
|
Grated coconut
|
55gms
|
Sugar
|
1 tbsp
|
Poppy seeds
|
1 tsp
|
Raisins (optional)
|
2 tsp
|
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 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.