Khajoor Ni Ghari Recipe
Ingredients
| Flour | 2 1/4 Cup (16 tbs) (Pastry:) | |
| 2 1/4 cups fine rice flour | ||
| Butter | 250 Gram (Pastry:) | |
| Baking powder | 2 Teaspoon (Pastry:) | |
| Salt | 1/2 Teaspoon (Pastry:) | |
| 1 tbsp each of butter and oil for shallow frying | ||
| 500 g dates, stoned and minced | ||
| Milk | 3 Tablespoon (Filling:) | |
| Butter | 3 Tablespoon (Filling:) | |
| Rose water | 1 Tablespoon (Filling:) | |
| Salt | 1 Pinch (Filling:) | |
Directions
To make pastry, sift flours, baking powder and salt together.
Beat half the butter till soft.
Add flour and mix to a soft dough.
Roll into a large round.
Spread remaining butter over round and sprinkle a little extra flour over it.
Roll dough into a sausage.
Divide into two pieces.
To make filling, heat butter in a pan and add dates.
Fry for a few minutes and add remaining ingredients.
Cook gently until it becomes a soft paste.
Remove from fire and cool.
Roll out each piece of dough into a round the size of a half plate.
Divide filling into two and spread onto centre of each round.
Pull up dough on all sides, to completely cover filling, dampen edges so that they do not open out and shape into a round cake on a floured board.
Heat tava or lohri and put a little butter and oil on it.
Gently fry gharis till crisp and light brown on both sides.
Cut into wedges and serve warm or cold.
Beat half the butter till soft.
Add flour and mix to a soft dough.
Roll into a large round.
Spread remaining butter over round and sprinkle a little extra flour over it.
Roll dough into a sausage.
Divide into two pieces.
To make filling, heat butter in a pan and add dates.
Fry for a few minutes and add remaining ingredients.
Cook gently until it becomes a soft paste.
Remove from fire and cool.
Roll out each piece of dough into a round the size of a half plate.
Divide filling into two and spread onto centre of each round.
Pull up dough on all sides, to completely cover filling, dampen edges so that they do not open out and shape into a round cake on a floured board.
Heat tava or lohri and put a little butter and oil on it.
Gently fry gharis till crisp and light brown on both sides.
Cut into wedges and serve warm or cold.
Chef
