Mava or khoya- 2 cups(I used 2 cups Milk Powder with 1 cup Heavy cream),
Rava- 1 tbsp, Soji or Semolina
Besan- 2 tbsp, Chickpea Flour
Cardamom powder- 1 t sp, Elaichi
Saffron- a pinch soaked in 1 t sp milk, Sugar – 3/4 cup or as req. (Kesar + 1 tbsp dudh)
11/2cupOil + 1/4 cup Ghee(Only oil or ghee can be used)
Ghee- 1/3 cup(about 6 tbsp),
Powder sugar- 3/4 cup
Preparing the Dough:
Make a soft dough with maida, ghee and milk. Leave it for 20 mins.
Preparing the Stuffing:
Fry besan and rava in ghee for 3 mins . Add mava or khoya (Or Cream and milk powder) and cook for 4-5 mins. Take out the mixture into the plate to cool faster. When cooled completely, add cardamom powder, sugar and mix everything. Divide it into 2 portions. Add crushed almond, saffron and to one portion and add crushed pista and to other portion. Use little milk at a time to bind the both mixture. Make small balls of each. Flatten the almond ball in between your palm. Keep pista ball in the centre and cover it nicely.
Roll out to thin puris of 4” diameter. Place 1 ball in each puri and cover it nicely . cut off the extra dough portion and deep fry in ghee on low flame. Let it cool down for 4 hours.
Melt ghee slightly and add sugar and whip it lightly. Dip each ghari in the ghee and set aside for 12 hours to become firm. Garnish it with pisti. Cut each ghari into 4 pieces and serve.