For dough:

1. Mix well maida, a pinch of turmeric by adding water as required to the consistency of poori dough and keep aside for 30 minutes.

For filling:

1. Heat a thick bottom kadai, add khova, sugar and mixture of dry fruits and stir well until the mixture turns thick.
2. Remove from stove and cool.
3. Take the dough and make poori size balls, flatten it and fill it with a spoon of the khova mixture.
4. Fold from all sides and roll into a poori.
5. Heat a tawa and pour a spoon of oil on the tawa.
6. Place the puri and shallow fry on both sides till it turns golden brown in colour.
7. Serve hot