Pragris

Name: Pragris
Total time: 2700 s
Cuisine: Indian
Ingredients: 2 cups Maida / all purpose flour; 2 tbsps Pure ghee; As required Water with little cardamom dissolved for kneading; 1/4 cup Maida / all purpose flour; 4-5 tbsps Desi Ghee; 1 &1/2 cups Sugar; 1 cup Water; 1-2 pods Green cardamoms; few strands Saffron; 1 tbsp - 2-3 drops Rose water or Rose essence; 1/4 kg Sweet mawa - (u can use the store bought ready mawa); few chopped Almonds; handful Rose petals (fresh or dried); as needed Oil for deep frying

Rajkumari Punjabi @cook_15972959

#goldenapron
#holisweets
The most yummiest sweet any Indian can savour every HOLI. Crispy and crunchy layers stuffed with mawa is dipped in sugar syrup, can be a delight to anyone with or without sweet tooth.

Rajkumari Punjabi @cook_15972959

Saved

Ingredients

40-45min

For the crunchy layers
2 cupsMaida / all purpose flour
2 tbspsPure ghee
As requiredWater with little cardamom dissolved for kneading
For the Paste:
1/4 cupMaida / all purpose flour
4-5 tbspsDesi Ghee
For the sugar syrup:
1 &1/2 cupsSugar
1 cup Water
1-2 podsGreen cardamoms
few strandsSaffron
1 tbsp - 2-3 dropsRose water or Rose essence
For stuffing :
1/4 kgSweet mawa - (u can use the store bought ready mawa)
few choppedAlmonds
For Garnishing:
handful Rose petals (fresh or dried)
as neededOil for deep frying

Saved

Steps

40-45min

1

Bring water and sugar to a boil and add the saffron strands, split green cardamoms and allow it to simmer until it is thick. Switch off the gas and add the rose water or essence as mentioned.
2

Now for the outer crispy layer, in a kneading bowl take Maida add the ghee and knead with the cardamom flavoured water to make a soft dough. Cover and let it rest for a while.
3

Make the paste by mixing 1/4 cup maida and 4-5 tbsps ghee.. It should be of the spreading consistency (like butter at room temperature)
4

Now take the dough and make tiny portions rolling 4-5 at a time.
Roll them out like tiny roundels of the same size
5

Now with your finger tip spread the paste on each one. This acts like a gum to join layers. Put only in the centre.
6

Place them one on top of the other until you finish 4 of them. Cover the 5th one on top without the paste as you are again going to roll them together.
7

Spoon the sweet mawa in the middle and add some chopped almonds. Using your finger apply a little water or milk around the mawa so that it gets sealed when you fold it.
8

Fold the pragri carefully pressing the portion around the mawa with your finger. Take care not to seal the edges as they should puff up when you fry it.
9

Now heat the oil for frying. Reduce the flame and drop the pragri carefully. Using a pair of kitchen tongs try to open up the edges of the pragri with light hands. Don't overdo it as it might open up completely.Turn it few times and fry on very low flame until it is very crispy and golden.
10

Repeat this process to make and fry all the pragris. Now dip them in the sugar syrup nicely and remove on a plate before serving.