Ingredients
Stuffing
2 cups milk powder full fat
1/8 cup milk
1 tbsp ghee
3/4 cup powdered sugar
1/2 cup roughly chopped almond
4 tablespoon pista powder
1 teaspoon cardamom powder
2 tablespoon besan
1/8 cup coconut desiccated.
1/4 tsp saffron
Outer Layer
2 cup all purpose flour
1 & 1/2 teaspoon ghee
1/4 cup milk
2 cup ghee for fry
1 cup whites chocolate
1/8 cup milk
Preparation Instructions
In a pot add 1 tbsp ghee. Add milk powder and mix it well at a low heat. Add 1/8 cup milk. Stir it till it thickens. Add besan flour and cook for a minute. Turn off stove. mix in cardamom saffron almonds pistachio and coconut
Set aside to cool down to room temperature. When cool make 1 1/2” ball.
From the mixture - Approximately 10 balls
Mix all purpose flour and ghee well. Make soft dough with milk.
Divide the dough into 10. Roll each one into 1 mm thin and 3” diameter. Put the stuffing mixture ball in the center. Fold the outer layer to cover the entire stuffing ball evenly. Once covered flatten it to 1” thick and 1 3/4” round. Deep fry in ghee in low heat.
Melt white chocolate in a small pan. Add milk to make it thick paste consistency.
Dip the fried ghari in the melted chocolate. Decorate it with pistachio. Let it cool. Store it in an airtight container in the refrigerator. Remove it from the refrigerator at least 2 hours before serving. Serve at room temperature.
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