Kitna time lagta hai?

120 min lagta hai — 60 min taiyari, 60 min pakana.

Praghree

Name: Praghree
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8 servings
Cuisine: Multiple States Indian
Ingredients: 2g rose essence; 300g Dalda (Vanaspati Ghee); 180g Ghee; 1g Cardamom; 280g All-purpose Flour; 250g sugar; 1g Saffron; 60g Ghee; 300g Khoya (Pindi - Hard)

Authentic Sindhi-Hindu Praghree (also Pragri/Praghri) — deep-fried multi-layered flaky puffs stuffed with sweetened mawa (khoya), then dipped in saffron-cardamom-rose sugar syrup. Made ONLY during Holi in traditional Sindhi-Hindu homes. The signature is the multi-layered flaky pastry — created by spreading uncooked ghee-flour roux between rolled sheets, then stacking and re-rolling. Distinct from Gujiya (which has single-layered shell and dry filling) — Praghree's outer is shatteringly flaky and the inside is gooey-sweet from the syrup soak.

Time 120 min · Serves 8 · 1002 kcal · Multiple States

Ingredients

Finish

rose essence — 2 g (liquid)

Frying

Dalda (Vanaspati Ghee) — 300 g (deep frying)

Main

Ghee — 180 g (melted)
Cardamom — 1 g (whole)
All-purpose Flour — 280 g (powder)
sugar — 250 g (powder)
Saffron — 1 g (strands)
Ghee — 60 g (melted)
Khoya (Pindi - Hard) — 300 g (grated)

Method

Make the sugar syrup first: combine 1.25 cup sugar with 3/4 cup water, crushed cardamom, and saffron-water mixture in a pan. Boil 3-4 minutes until syrup is thin (no string consistency). Add few drops of rose essence. Cover and set aside.
Knead the pastry dough: combine 2.25 cups maida with 1/4 cup melted ghee. Rub in well, then add water gradually to form a stiff but smooth dough. Cover and rest 30 minutes.
Make the uncooked roux (seerni): combine 3/4 cup melted ghee with 3 tsp maida. Whisk into a smooth paste. The ghee must be warm-liquid not hot.
Divide the rested dough into 7 portions. Take one portion, divide into 4 sub-pieces. Roll each sub-piece into a thin chapati.
Spread roux thinly between each chapati layer (stack 4 layers). Cut the stack into 2 cm wide strips. Stack the strips on top of each other and press gently to seal the layers.
Cut each pressed stack into 4 portions, restack, and roll out into a small disc (3-inch round). The cross-section will show the multi-layered structure — this is the Praghree signature.
Place 1 tbsp of grated mawa in the center of each disc. Fold over into a half-circle. Press edges firmly to seal — use a fork or crimp by hand.
Heat dalda/ghee in a wok to LOWEST flame (about 130°C). Slide in 3-4 puffs at a time. Fry on lowest flame, turning gently, until they puff up and turn golden brown all over (8-10 minutes per batch).
Drain on absorbent paper. Cool completely.
Warm the sugar syrup slightly. Dip each cooled puff in syrup for 5 seconds, lift, drain excess syrup. Place on a tray. Garnish with crushed pistachios or rose petals if desired. Store in an airtight container.

Common questions

Ek plate Praghree mein kitni calories hoti hain?: 1002 kcal per plate.
Kitna time lagta hai?: 120 min lagta hai — 60 min taiyari, 60 min pakana.