1 cup naariyel (coconut meat), grated

1 teaspoon poppy seeds

cup chanaa-no lot (chickpea flour)

1 tablespoon ghee (clarified butter)


1 pound whole cream ricotta

2 tablespoon ghee (clarified butter)


1/3 cup badaam (almonds), skinned, peeled, chopped

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)

cup saaker (sugar)

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 thick.

4.                   Mix all purpose flour with shortening and water to make soft roll-able dough. Break off into 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