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HOLI SPECIAL SINDHI SWEET PRAGRI RECIPE

HOLI SPECIAL SINDHI SWEET PRAGRI RECIPE / PRAGRI  / LAYERED GUJIYA PUFF / HOLI SPECIAL GUJIYA RECIPE / SINDHI PRAGARI

BY DISHA LAHORI

Holi is festival of colours celebrated all over India with special cuisine which helps to adjust to new climatic changes from winter to summer transition by having thandai made from cumin seeds which is a coolant,mava khoya delicacies,like pragari Sindhi gheeyar gujiya thandai bhang.

Pragri is a Sindhi sweet specially made during the Holi festival. It is somewhat like gujiya with mawa filling but the outer covering is multi-layered, flaky and very crispy.

INGREDIENTS

  • Maida  – 2 cup
  • Mawa – 200 g
  • Maida paste – 2 tbsp maida + 2 tbsp ghee
  • Ghee – 2 tbsp for moyan
  • Powder sugar – ¼ cup for stuffing
  • Dry fruits chopped – 2 tbsp for stuffing
  • Cardamom – 2 for the syrup
  • Vark / Edible thin silver sheet
  • Pista thinly sliced for garnishing
  • For deep frying – ghee / dalda / oil

PREPARATION

  1. To make the sugar syrup take the ½ cup water + ¾ cup sugar in a pan. Bring to a boil and add the saffron strands, 2 split green cardamoms .Stir and cook till thick syrup is done  . [ thread consistency not required ] Switch off the gas and add 1 or 2 drops of rose essence
  2. Take the maida for the outer layer, add the ghee and mix well till crumbly mixture .Gradually add water knead  to make a soft dough. Cover and set it aside for resting.
  3. Take the mawa in a pan on medium flame. Stir and cook till golden in colour .Add in 2 tbsp chopped dry fruits and 1/2 tsp cardamom pwdr , mix well and off the flame .Once it cools add ¼ cup sugar pwdr

METHOD – https://www.youtube.com/shorts/MOqyRnedLKs

 Take 8 small portions of the dough and roll into thin circles of same size

Spread some maida ghee paste and layer one circle above the other  .

Carefully roll out the bunch of 8 circles together to make one big size of a puri.

Spoon the sweet mawa  stuffing in the centre .

 Apply  little water or milk around the edges of the mawa stuffing .

Fold the pragri carefully pressing the portion around the mawa with your finger. Take care not to seal the edges of the circles .

Now heat the ghee or dalda or oil for frying.

Reduce the flame and slide in the pragri carefully.

Using a pair of kitchen tongs try to open up the edges of the pragri gently. Be careful so that it doesn’t open fully .

Turn it few times and fry on very low flame until it is very crispy and golden from both sides .

Dip them in the sugar syrup nicely and remove on a plate.

Garnish with silver varq and chopped pistas .

 You can store them in a clean dry container after they are completely cold.

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