1
cup naariyel
(coconut meat), grated
1
teaspoon poppy seeds
¾
cup chanaa-no
lot (chickpea flour)
1
½ tablespoon ghee (clarified
butter)
1
pound whole cream ricotta
2
tablespoon ghee (clarified
butter)
1/3
cup badaam
(almonds), skinned, peeled, chopped
½
cup pista
(pistachio nuts), chopped
1
teaspoon elchi (cardamom),
ground
as
needed kesar (saffron)
as
needed nutmeg
1
cup saaker
(sugar)
1
cup all
purpose flour
1/8
cup shortening
as
needed shortening for frying
1 cup ghee (clarified butter)
½
cup saaker
(sugar)
¼
cup pista
(pistachio), slivered
1.
Separately roast coconut and poppy seeds till each has a
light pink color.
2.
Saute the chickpea flour in ghee (clarified butter) till
there is color change.
3.
Saute ricotta cheese in ghee (clarified butter) until the
water burns off and a dry powder is formed.
When cool, mix in the roasted coconut and poppy seeds. Add the roasted
chickpea flour, almonds, pistachio nuts, cardamom, saffron, nutmeg, and
sugar. Add ghee as needed to bind.
Break off to form gharis, 2" disks, each about ¾” thick.
4.
Mix all purpose flour with shortening and water to make soft
roll-able dough. Break off into ¾”
balls and roll each out to a 6” puri.
5.
Place each ghari on a corresponding puri and, folding the
puri around it, press it closed.
6.
Fry in the shortening until each ghari turns a light
pink. Let it cool.
7.
Make a glaze by melting the remaining ghee (clarified
butter), adding sugar and creaming them together. Dip each ghari in the glaze and sprinkle with pistachio slivers.
Source: Kishor & Asha Meghani
10/1991