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1. be very careful while frying to make sure the ghari doesn’t stick to the bottom of the frying pan.
2. the ghee for the garnish should be firm.
- Heat the ghee in a kadhai (or non stick saucepan)
- Add the ricotta cheese and paneer.
- Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
- In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat.
- Add to the cheese mixture.
- Add the condensed milk and sugar and continue to stir.
- The water will gradually be evaporated from the mixture.
- Add the almonds and pistachios, once the water is evaporated.
- Mix thoroughly and remove from heat.
- Mix in the ground cardamom and saffron.
- Set aside to cool to room temperature.
- Make balls approximately 1inch diameter.
- Add the ghee to the flour and mix well.
- Add enough milk to bind a soft yet firm dough.
- Make small pea sized balls and roll out to thin puris of about 3 inch diameter.
- Place a ball into each puri.
- Pull up the sides to completely wrap the ball.
- Carefully remove the excess dough from the top and make sure to press dough to seal.
- Slightly press the wrapped ball to make the top flat but still about almost 1inch thick.
- Heat the ghee in a frying pan on low heat.
- Fry the puris on both sides till very light golden in color.
- Set aside for 3-4 hours to completely cool.
- With clean hands, whip the sugar and ghee until light and fluffy.
- Dip the gharis and place on a waxed paper lined cookie sheet.
- Place slivers of almonds and pistachios on the top center.
- Set aside for the ghee to become firm.
- Your ghari is now ready to serve.
This recipe was contributed by archena on 28 Dec 2000
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