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Dry Fruit Gugra
By : Method
- Prepare soft dough by adding 4 tbsp. ghee and a little water. Keep aside.
- Mix all the ingredients for the stuffing.
- Roll out puris from the dough with a rolling pin.
- Place 1 tbsp. of stuffing in the center of the puri, fold the puris in such a way that it forms a semi circle and the outside edges meet each other.
- Lightly press the edges with your fingers and form a 'kangri'.
- Alternatively use a mould to form a gugra.
- Deep fry in ghee on a low flame till golden brown.
Ingredients:
1 � cups - maida (flour)
50 g - powdered almond
50 g - powdered pistachio
50 g - powdered cashew nut
50 g - grated dry coconut
50 g - powdered dry dates (kharek)
125 g - powdered sugar
1 tsp - powdered cardamom
� tsp - nutmeg powder
4 tbsp - warm ghee
ghee for frying
1 � cups - maida (flour)
50 g - powdered almond
50 g - powdered pistachio
50 g - powdered cashew nut
50 g - grated dry coconut
50 g - powdered dry dates (kharek)
125 g - powdered sugar
1 tsp - powdered cardamom
� tsp - nutmeg powder
4 tbsp - warm ghee
ghee for frying
RECIPES BY ANITA RAHEJA
