Instructions

1. In a wide pan, heat mawa for a few minutes, on medium heat to soften.
2. Empty into a bowl.
3. Heat ghee on medium, add besan, stir until the color begins to change.
4. Combine with mawa, add saffron and cardamom, mix and let cool.
5. Meanwhile make dough by combining flour and ghee and binding with water to make a semi soft dough.
6. Cover with a damp cloth and set aside for 15 minutes.
7. When the mawa is cooled add powdered sugar, ground almonds and pistachios, mix well.
8. Mawa should be firm but moist, add a little milk if needed.
9. Make 6 equal size balls.
10. Divide dough into 6 balls.
11. Roll the ball into a 3 inch circle (puri).
12. Place the mawa ball in the center and seal in a pleated form and gather dough on top.
13. Snip excess dough and press to seal properly.
14. Flatten slightly on top and shape into 1 inch thick disc.
15. Deep-fry on medium-low heat until light golden.
16. Another way to fry is to hold the ghari on the skimmer over the heated oil and keep pouring hot oil on the ghari, until done.
17. Gently flip and repeat on the other side. Drain on a paper towel.
18. Fry all the gharis and let cool completely.
19. To make the coating, whisk ghee and sugar vigorously to make it light and fluffy.
20. Dip each ghari in the coating and evenly smooth all over.
21. Decorate the top with almonds and pistachios.