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A treasured Sindhi festive delicacy, Praghree is a multi-layered, flaky pastry filled with sweet, cardamom-scented khoya and nuts. Each piece is meticulously folded, deep-fried to a perfect golden crisp, and then dipped in a fragrant sugar syrup, creating an irresistibly rich and crunchy treat.
Prepare the Dough (35 minutes)
Prepare the Khoya Filling (10 minutes)
Create the Layering Paste 'Satha' (2 minutes)
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A treasured Sindhi festive delicacy, Praghree is a multi-layered, flaky pastry filled with sweet, cardamom-scented khoya and nuts. Each piece is meticulously folded, deep-fried to a perfect golden crisp, and then dipped in a fragrant sugar syrup, creating an irresistibly rich and crunchy treat.
This indian recipe takes 120 minutes to prepare and yields 6 servings. At 520.75 calories per serving with 11.06g of protein, it's a advanced recipe perfect for dessert or snack.
Roll and Layer the Dough (15 minutes)
Shape the Praghree (15 minutes)
Deep Fry the Praghree (25 minutes)
Prepare the Sugar Syrup (10 minutes)
Glaze and Garnish (8 minutes)
Add 2 tablespoons of desiccated coconut or a few drops of rose essence to the khoya filling for a different flavor profile.
Instead of saffron, flavor the sugar syrup with 1 teaspoon of rose water or kewra water for a floral aroma. Add it after turning off the heat.
Instead of a semi-circle, you can fold the praghree into a rectangular parcel or a triangular shape for a different presentation.
The combination of carbohydrates from flour and sugar, along with fats from ghee and khoya, provides a quick and substantial source of energy, making it a traditional treat during festive periods.
Almonds and pistachios are excellent sources of monounsaturated fats, protein, and fiber. Ghee provides fat-soluble vitamins like A, E, and D.
Khoya, being a concentrated milk product, is a good source of calcium, which is essential for bone health.
Praghree is a traditional Sindhi sweet pastry. It's known for its many flaky layers, a rich filling of khoya (milk solids) and nuts, and a sweet sugar glaze. It is typically made during festivals like Holi and Diwali.
Lack of flakiness is usually due to three reasons: 1) Not adding enough 'moyan' (fat) to the flour or not rubbing it in properly. 2) The 'satha' (layering paste) was not spread evenly. 3) Frying on high heat, which cooks the outside too quickly without allowing the inner layers to separate and crisp up.
While traditionally deep-fried for its unique texture, you can try baking it. Place the shaped praghris on a baking sheet and bake at 180°C (350°F) for 20-25 minutes or until golden brown. The texture will be different—more like a baked puff pastry than the classic crisp-fried version.
One serving, which consists of two pieces of Praghree, contains approximately 700-750 calories. It is a rich, energy-dense dessert meant for special occasions.
Sindhi Praghree is a festive indulgence and not considered a health food. It is high in calories, fats, and sugar. However, it does contain beneficial ingredients like nuts (providing healthy fats and protein) and ghee (a source of fat-soluble vitamins). It's best enjoyed in moderation as part of a balanced diet.
Once completely cooled, store Praghree in an airtight container at room temperature. It will stay fresh and crisp for up to a week.