Pragri | How to make Pragri

By Alka keswani  |  24th Oct 2016  |  
4.2 from 4 reviews Rate It!
  • Pragri, How to make Pragri
  • Prep Time

    40

    mins
  • Cook Time

    40

    mins
  • Serves

    7

    People

26

4

About Pragri Recipe

Pragri (plural=Pragryun) a traditional Sindhi Sweet is nothing but layered deep fried crunchy puff, stuffed with either mawa or Bombay Karachi halwa, and soaked in saffron flavored sugar syrup. Though generally made during Holi festival but this Gujiya like sweet can pep up any festive occassion.The technique is inspired by the recipe given in the book 'Flavors of Sindh' and some brief information was shared by our beloved 'Baba' a kind neighbor.

Pragri is delicious and authentic dish. Pragri by Alka keswani is a great option when you want something interesting to eat at home. Restaurant style Pragri is liked by most people . The preparation time of this recipe is 40 minutes and it takes 40 minutes to cook it properly. Pragri is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pragri. Pragri is an amazing dish which is perfectly appropriate for any occasion. Pragri is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Pragri at your home.

Pragri

Ingredients to make Pragri

  • For the puff pastry:
  • all purpose flour (Maida) 21/4 cups
  • Dalda/ghee 1/4 cup
  • water to knead the dough
  • For uncooked Roux (Paste):
  • Melted ghee 3/4 cup
  • all purpose flour 3tsp
  • For sugar Syrup:
  • sugar 1&1/4th cup
  • water 3/4th cup
  • Few Saffron strands soaked in 1tbsp of water
  • few drops of rose essence
  • Green cardamom pods, crushed- 3-4
  • Other Ingredients:
  • mawa (sweetened) 300 gms
  • Dalda/ ghee/ Oil for frying
  • Dried rose petals for garnishing (optional)
  • Varq or thin beaten silver foil for garnishing (Optional)

How to make Pragri

  1. For Sugar Syrup: In a pan, mix 1 1/4 cup sugar with 1 cup of water, add crushed cardamoms and soaked saffron and boil till one thread consistency is achieved. Put off the flame and add 2-3 drops of rose essence and mix well.
  2. For the Crunchy crust: Mix the maida and Dalda/ghee and knead stiff dough using some water. Let it rest for a while.
  3. Divide the dough into 7 portions (A, B, C..G). Take one portion (A) and again divide it into 4 smaller portions (A1, A2, A3, A4), each being of the size smaller than a lemon/lime.
  4. Divide the dough into 7 portions (A, B, C..G). Take one portion (A) and again divide it into 4 smaller portions (A1, A2, A3, A4), each being of the size smaller than a lemon/lime.
  5. Prepare an uncooked roux/paste of melted ghee and maida.
  6. Smear each small roti with 1-2 tsp of the roux. Now cut each roti into 2 cm wide strips. Stack all the strips, one above another.
  7. Now cut this stack into four portions and again stack each portion, one over top of other. Press it gently.
  8. Sprinkle some dry flour on rolling board/ clean surface and roll the prepared stack into more or less circle shape.
  9. Place a heaped tsp (or a bit more) of sweetened mawa in the centre of the rolled roti.
  10. Gently fold over the rolled dough, to make a half circled, gujiya like shape. Press the dough around the mawa stuffing. This will be our first Pragri (puff), 'A'.
  11. Repeat this whole procedure with the remaining 6 portions (B,C,D..G).
  12. Keep all the puffs covered with a cloth to avoid formation of any crusts.
  13. Now heat dalda/oil/ or mixture of dalda and oil, in a frying pan.
  14. Deep fry each puff, one at a time, on the lowest flame, turning intermittently, very gently, till golden brown. Drain on kitchen towel/ tissue paper and fry the rest of the puffs, one at a time!
  15. Let the puffs cool down.
  16. Warm the syrup and dip each puff in this syrup. Make sure that the puff is completely coated with the syrup.
  17. Place the syrup coated puff on a plate and garnish with petals/ varak/nuts
  18. Cool and store in airtight containers. These stay good at room temperature for few days.

Reviews for Pragri (4)

Nikita Belaia year ago

Can you pls post video of the procedure of making puff pastry
Reply

Bindiya Sharma2 years ago

I can just imagine the flavours while biting into this crisp puff..thanks for sharing!
Reply

Taahira Laiq2 years ago

love the layers :)
Reply

Shilpa gupta2 years ago

marvellous
Reply

Cooked it ? Share your Photo