2 cups all purpose flour
2 tablespoon melted ghee (Clarified butter)
1 1⁄2 cups lukewarm water
1 1⁄2 cups dessicated coconut
1 teaspoon cardamom powder
1⁄4 teaspoon nutmeg powder
1⁄4 teaspoon cinnamon powder
1 teaspoon sesame seeds
1 teaspoon white poppy seeds
1⁄2 cup chopped almonds
1⁄2 cup chopped walnuts/ pecans
1⁄2 cup chopped brazil nuts (optional)
1⁄2 cup chopped macadamia nuts (optional)
1⁄2 cup chopped dried fruit( 4 prunes, 6 apricots, 2 pears)
1⁄2 tin sweetened condense milk
1 teaspoon rose essence (please, NOT rose water!)
1. Combine flour & melted ghee (Clarified butter) to make fine breadcrumbs.
2. Gradually add water to make a soft dough.
3. Knead well for 3 minutes & cover in a dish & set aside for 1⁄2 an hour.
4. Thereafter, knead again, dough will be soft, pliable & easier to roll.
5. Divide dough into equal portions, roughly the size of tennis balls.
6. Roll out thin, but not too thin, about 3mm in thickness so the dough does not tear or poke through by the filling & cut out round shapes approx 8 cm in size enough for a 1 & 1⁄4 teaspoon filling. Continue to make equal portions of the left over dough & use up the dough by repeating the process.
7. Add filling & wrap over carefully, seal the edges with warm water or egg white & press the edges with a fork to close, so when frying it will not pop open, spill filling & mess the oil.
8. Deep fry on high for a few minutes to brown, drain & serve with a hot cuppa' chai tea, the traditional way.
1. In a dish, combine the filling ingredients.
2. Add the sweetened condensed milk & mix through.
3. The filling will be sticky but use a teaspoon to fill to the dough cut outs.
Thank u soo much 4 sharing,iv been lookin 4 such a recipe 4 a while😊brings bak fond memories of my childhood😊(0) Like -
Made this today and followed recipe exactly.left it on the 'keep warm' function in the microwave for about 15min.dough wasnt crispy..more like puri. Is it not a crispy dough or did i do something wrong?(0) Like -
@KHADIJA ALAM - Hi Khadija. The dough should be soft when you are working with it. Did you leave it aside to rest for 1/2 an hour, not neccesarily in a microwave because the dough does not need to rise, rather the reason for leaving it to rest is to allow the gluten to release becoming soft, pliable and easier to roll unlike puri dough which is elastic, stiff and harder to roll out when made with yoghurt or sourmilk. However when you do fry them it turns out crispy.
I hope this helps you. Keep me posted if you need further information or clarity.
@IRON LILLY - Just thinking about it, if you used milk, yoghurt, cream or sourmilk to make this dough, this should probably be the reason why the pastry turned out soft and was not crisp after frying. Next time, try frying on lower heat for a longer time till golden so the pastry is crisp.(0) Like -