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
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.