Instructions

1. Mix ghee with flour and add water gradually to make a semi soft dough.
2. Cover and set aside.

Instructions

1. In a saucepan, heat ghee on low heat, add semolina and stir continuously.
2. When it’s aromatic, add besan, continue to stir until the color begins to change.
3. Remove from heat and empty into a dish.
4. Let cool slightly then add sugar, cardamom, nutmeg, nuts and coconut.
5. Mix well, let cool completely.
6. If the filling is too dry, add some melted ghee.
7. Divide dough into 30 equal portions.
8. Roll puri about a 3 inch circle, place 2 tsp of the filling in the center and fold in half to make a semi circle.
9. Press the edge to seal and make a crinkly pattern with fingers.
10. Deep fry in heated oil on medium heat, until crisp and golden.
11. Drain on a paper towel and store when cooled.