Name: Pragri recipe by Alka keswani at BetterButter
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 7
Ingredients: 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)

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.

Ingredients Serving: 7

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)

Instructions

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.
For the Crunchy crust: Mix the maida and Dalda/ghee and knead stiff dough using some water. Let it rest for a while.
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.
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.
Prepare an uncooked roux/paste of melted ghee and maida.
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.
Now cut this stack into four portions and again stack each portion, one over top of other. Press it gently.
Sprinkle some dry flour on rolling board/ clean surface and roll the prepared stack into more or less circle shape.
Place a heaped tsp (or a bit more) of sweetened mawa in the centre of the rolled roti.
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'.
Repeat this whole procedure with the remaining 6 portions (B,C,D..G).
Keep all the puffs covered with a cloth to avoid formation of any crusts.
Now heat dalda/oil/ or mixture of dalda and oil, in a frying pan.
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!
Let the puffs cool down.
Warm the syrup and dip each puff in this syrup. Make sure that the puff is completely coated with the syrup.
Place the syrup coated puff on a plate and garnish with petals/ varak/nuts
Cool and store in airtight containers. These stay good at room temperature for few days.

Similar Recipes