So basically it was my mommy who sent few boxes of famous gur ki gajak this December. After few days we had some leftover crumbles in quite good quantity. I had plans to gulp them with spoon but change in plan happened.

I thought of making shakkarparas but ended up in making few good and very khasta(crispy n flaky) sweet puris out of it.

If you have access to gajak from India you can also try this.

Let me explain you to how to make this.

Ingredients – (makes around 20 mid size puris)

2 Cups of gajak (any kind) powdered well in mixi.

1/4 Cup desi ghee

1 Tbsp fennel seeds (saunf ka powder)

1 Tsp ginger powder

1/2 cup powdered sugar

1 Tbsp green cardamom powder

1 Tbsp cinnamon powder

2 Cups of whole wheat flour

1 Cup of warm milk to knead the dough

Method –

1- I use food processor to knead the dough but you can knead it manually to make it much better.

2- Take all ingredients in a big bowl except water.

3- For good two minutes keep whisking all.

4- Now add 4 tbsps of warm milk to it. Crumble the dry mix.

5- Again mix few tbsps of milk and crumble again into the dry mix.

6- Now knead the dough very tightly by adding warm milk if required.

7- We need quite tight dough to make crispy pooris.

8- Keep this dough aside for 3-4 hours. I keep it in fridge overnight.

9- For frying the puris, take a heavy bottom pan and fill in enough refind oil to fry the gajak pooris.

10- Heat the oil to lowest medium flame for 3-4 minutes. Add 1 Tbsp of desi ghee to it so that puris get some flavor from frying too.

11- Now roll a big dough ball in a shape of big chapati.

12- Cut the round shapes with the help of round container cap having sharp edges.

13- Because this dough keeps crumbling so you need to be extra careful.

14- Oil in the pan should be at lowest flame and not too hot. Put the puri one at a time and flip it immediately. This will give a immediate ballooning effect to the poori. Keep flipping often until you get a lovely brownish color. Take it out. It won’t take much time to make it.

15- Make rest of the puris too.

16- You can store these puris in an air tight container and use them up-to a week.

17- Reduce the qty to half of each thing if you wish to make less puris.

My kids loved it with warm butter and banana slices. I love them warm and fresh with sweet curd.