Ingredients:
Plain Flour – 2 cups
Ghee – 5 tblsp + 2 1/2 cups for frying
Cold Water – 3 tblsp
Almonds – 1/3 cup, blanched
Pistachio Nuts – 4 tblsp, blanched
Chironji – 2 tblsp
Marsh Melon Seeds – 2 tsp
Sultanas – 2 tblsp
Sugar – 2 tsp
Method:
1. Rub 5 tblsp of ghee into flour.
2. Mix enough cold water to make a soft, non-sticky dough.
3. Knead for a few minutes, cover with a damp cloth and keep aside.
4. Finely chop the almonds and pistachios.
5. Lightly roast chironji and melon seeds.
6. Mix with nuts, sultanas and sugar.
7. Roll pastry into 3 inch circles and fill with a tsp of the nut mixture.
8. Moisten edges, seal and press to form a fluted edge.
9. Heat ghee in a pan and fry till golden.
10. Remove and allow it to cool completely.
11. Store in an airtight container.
