Sindhi Praghree

1. 1

   Prepare the Dough (35 minutes)

   1.In a large mixing bowl, combine 2 cups of maida and 0.25 tsp of salt.

   2.Add 0.25 cup of melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a flaky texture.

   3.Gradually add lukewarm water and knead to form a firm, smooth dough. It should be stiffer than chapati dough.

   4.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Khoya Filling (10 minutes)

   1.In a non-stick pan over low heat, gently roast the crumbled khoya for 2-3 minutes until it becomes aromatic and slightly loosens up. Be careful not to brown it.

   2.Transfer the khoya to a bowl and allow it to cool completely to room temperature.

   3.Once cooled, add the powdered sugar, chopped almonds, chopped pistachios, and cardamom powder. Mix everything together until well combined.
3. 3

   Create the Layering Paste 'Satha' (2 minutes)

   1.In a small bowl, whisk together 3 tbsp of ghee and 3 tbsp of maida until you have a smooth, creamy paste. This paste will create the distinct layers in the pastry.
4. 4

   Roll and Layer the Dough (15 minutes)

   1.After resting, knead the dough for one minute. Divide it into two equal portions.

   2.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.

   3.Spread half of the prepared 'satha' paste evenly over the entire surface of the rolled dough.

   4.Starting from one of the longer sides, roll the sheet up tightly into a firm log.

   5.Using a sharp knife, cut the log into 1-inch thick slices. You will see a beautiful swirl of layers in each slice.

   6.Repeat the process with the second portion of dough and the remaining 'satha'.
5. 5

   Shape the Praghree (15 minutes)

   1.Take one slice of the log and place it cut-side down on your work surface. Gently press it flat with your palm.

   2.Carefully roll it into a small circle or oval, about 3-4 inches in diameter, ensuring the layers remain visible.

   3.Place about 1 tablespoon of the khoya filling in the center of the rolled disc.

   4.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.

   5.Repeat with all the remaining slices and filling.
6. 6

   Deep Fry the Praghree (25 minutes)

   1.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.

   2.Carefully slide 3-4 praghris into the ghee, ensuring not to overcrowd the pan.

   3.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.

   4.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.
7. 7

   Prepare the Sugar Syrup (10 minutes)

   1.While the praghris are frying, prepare the syrup. In a saucepan, combine 1 cup of granulated sugar and 0.5 cup of water.

   2.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.

   3.Stir in the lemon juice (to prevent crystallization) and optional saffron strands. Turn off the heat.
8. 8

   Glaze and Garnish (8 minutes)

   1.Ensure both the fried praghris and the sugar syrup are warm (not hot).

   2.Dip each praghree into the warm syrup for about 30-60 seconds, using a spoon to coat it evenly.

   3.Remove the glazed praghree and place it back on the wire rack to let any excess syrup drip off.

   4.Immediately garnish with extra chopped pistachios.

   5.Allow the praghris to cool completely. The sugar glaze will set as they cool. Store in an airtight container.

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