Sindhi Praghree

Roll and Layer the Dough (15 minutes)

• After resting, knead the dough for one minute. Divide it into two equal portions.
• Take one portion and roll it out on a clean, large surface into a very thin rectangle, as thin as you can manage without tearing.
• Spread half of the prepared 'satha' paste evenly over the entire surface of the rolled dough.
• Starting from one of the longer sides, roll the sheet up tightly into a firm log.
• Using a sharp knife, cut the log into 1-inch thick slices. You will see a beautiful swirl of layers in each slice.
• Repeat the process with the second portion of dough and the remaining 'satha'.

Shape the Praghree (15 minutes)

• Take one slice of the log and place it cut-side down on your work surface. Gently press it flat with your palm.
• Carefully roll it into a small circle or oval, about 3-4 inches in diameter, ensuring the layers remain visible.
• Place about 1 tablespoon of the khoya filling in the center of the rolled disc.
• Fold the disc in half to form a semi-circle (like a gujiya). Press the edges firmly to seal completely. You can use a fork to crimp the edges for a decorative seal.
• Repeat with all the remaining slices and filling.

Deep Fry the Praghree (25 minutes)

• Heat 3 cups of ghee in a deep kadai or pan over low heat. The ghee should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise slowly with gentle bubbles.
• Carefully slide 3-4 praghris into the ghee, ensuring not to overcrowd the pan.
• Fry on a consistently low flame for 12-15 minutes, turning them occasionally. This slow frying process is key to cooking the inner layers and achieving a perfect crispness.
• Once they are golden brown and crisp on all sides, remove them with a slotted spoon and place them on a wire rack to drain excess ghee.

Prepare the Sugar Syrup (10 minutes)

• While the praghris are frying, prepare the syrup. In a saucepan, combine 1 cup of granulated sugar and 0.5 cup of water.
• Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until it reaches a one-string consistency. To check, cool a drop slightly and press it between your thumb and forefinger; a single thread should form when you pull them apart.
• Stir in the lemon juice (to prevent crystallization) and optional saffron strands. Turn off the heat.

Glaze and Garnish (8 minutes)

• Ensure both the fried praghris and the sugar syrup are warm (not hot).
• Dip each praghree into the warm syrup for about 30-60 seconds, using a spoon to coat it evenly.
• Remove the glazed praghree and place it back on the wire rack to let any excess syrup drip off.
• Immediately garnish with extra chopped pistachios.
• Allow the praghris to cool completely. The sugar glaze will set as they cool. Store in an airtight container.