Praghree Recipe By Chef Akanksha Khatri

In a pan, mix 1 cup sugar with ¾ cup of water, boil the syrup for around 6-8 minutes, or till a thick syrup is made. Put off the flame and add 2-3 drops of rose essence, mix and keep it covered with a lid.

Heat ghee in a pan. Add mawa and cook for 2 minutes. Add sugar and cook till it melts and forms one homogenous mixture.

Mix the maida and ghee and knead a stiff dough using water. Let it rest for a 10-15mins.

Divide the dough into half. Take 1 portion of the dough and roll it in a big thin roti.

Take 4’inch diameter circular mould and cut out six roundels.

Place the first roundel on the dusted surface, apply ghee and dust some flour and place another roundel on it, repeat once more.

Using a rolling pin, gently roll out into a 6-inch roti. Place a heaped tsp (or a bit more) of sweetened mawa in the centre of the rolled chapati. Now dip your fingers in water and gently tap your fingers around the mawa (be careful as not to press the edges.

Gently fold over the rolled dough, to make a half circled, filled chapati (Like Gujiya). Press the dough around the mawa stuffing (and not around the edges of the half circle). This will be our first Pragree (puff).

Now heat ghee for frying. Deep fry each puff, one at a time, on the lowest flame, turning intermittently, very gently, till golden brown. Frying on higher flame will leave the puffs undercooked from inside.

Once all the puffs have cool down completely, simply warm the syrup (just warm) and dip each puff in this syrup. Make sure that the puff is completely coated with the syrup. (You can hold each puff in syrup for few seconds).

Place the syrup coated puff on a plate and garnish with petals/ varakh/nuts immediately.