Surti Ghari

Instructions

1. Prepare the dough
   In a large bowl, combine the flour with 1/4 cup ghee. Mix well until the mixture resembles breadcrumbs. Gradually add water and knead into a firm dough. Cover with a damp cloth and let it rest for 20 minutes.
2. Make the filling
   In a pan, heat the khoya on medium heat, stirring continuously until it becomes slightly soft. Add sugar and continue stirring until well combined. Add semolina, cardamom powder, nutmeg, and saffron (if using). Mix well and cook for another 2-3 minutes. Remove from heat and let it cool. Once cooled, mix in the chopped pistachios and almonds.
3. Shape the dough
   Divide the dough into 16-18 equal portions and roll each portion into a small ball. Take one ball, flatten it with your palm, and roll it into a 4-inch diameter circle. Apply a thin layer of ghee on the surface of the rolled dough.
4. Fill and fold
   Place about 1-1.5 tablespoons of the filling in the center of each rolled dough. Bring all edges together and seal tightly, pinching to close. Flatten the filled ball gently with your palm to form a disc shape about 1/2 inch thick.
5. Create the layers
   Using a knife, make small slits on the top surface in a crisscross pattern, being careful not to cut all the way through. Sprinkle poppy seeds on top and press gently to make them stick.
6. Bake the Ghari
   Preheat the oven to 350°F (180°C). Place the prepared gharis on a baking sheet lined with parchment paper. Brush the top with melted ghee. Bake for 20-25 minutes or until golden brown and crisp on the outside.
7. Cool and serve
   Allow the gharis to cool for 10-15 minutes before serving. They can be stored in an airtight container for up to 5 days at room temperature.