
Ingredients
All-purpose flour 1/2 cup
Chiroti Rawa (cream of wheat) 1/2 cup
Salt a pinch
Ghee 1/4 cup
Orange food color (optional, I dont use it)
Sugar 1.5 cups
Saffron a few strands
Kopra 1/4 cup grated
Cardamon 2 pods
Refined oil to deep fry
Procedure
Pour the flour, chiroti Rawa, food color, and salt into a deep mixing bowl. Stir in water a little by little till the mixture forms a tight dough. Cover with a damp kitchen towel and set it aside to rest.
Meantime, heat sugar and 1 cup of water over medium heat. Bring it to a boil. Throw in the saffron. Simmer till it attains a single thread consistency i.e. when the syrup is pulled between the thumb and the forefinger, it forms a single thread. Remove from heat and set it aside.
Set a wok on the stove with the sunflower oil. Heat it till the oil shimmers.
Meantime start rolling out the Puris. Pinch a lime size dough and roll it out like a roti. Brush it with ghee and fold it into a semi-circle. Brush it once again with ghee and fold it once more to get something of a triangle.
Drop the triangles into the hot oil. Deep fry till golden in color. The golden ones will be flaky and tender while a deeper golden brown color will yield Puris that are softer and chewier.
Dip the hot puris in the sugar syrup and set it aside. Repeat till all the dough is exhausted.
Crush the cardamom seeds and mix them with the Kopra.
Sprinkle the kopra-cardamon on top of the Puris. Store them in an air-tight box for upto a week.
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