Saranachi Puri

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• 1.5 cups fine rava/semolina
  Ingredient note

  Source: 1.5 cups fine rava/semolina
• 1.5 cups maida/all purpose flour
  Ingredient note

  Source: 1.5 cups maida/all purpose flour
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 2 each + 2 each pinches saffron
  Ingredient note

  Source: 2 pinches saffron; Source: 2 pinches saffron
• 2 tablespoons + 2 tablespoons ghee
  Ingredient note

  Source: 2 tablespoons ghee; Source: 2 tablespoons ghee
• 1 cup + 1 cup milk (warm)
  Ingredient note

  Source: 1 cup milk (warm); Source: 1 cup milk (warm)
• 3 cups rava/semolina
  Ingredient note

  Source: 3 cups rava/semolina
• 2 tablespoons besan/chickpea flour
  Ingredient note

  Source: 2 tablespoons besan/chickpea flour
• 2.5 cup jaggery (grated)
  Ingredient note

  Source: 2.5 cup jaggery (grated)
• 1 teaspoon cardamom powder
  Ingredient note

  Source: 1 teaspoon cardamom powder
• 1/2 teaspoon nutmeg powder
  Ingredient note

  Source: 1/2 teaspoon nutmeg powder
• 2 tablespoons almonds (ground fine optional)
  Ingredient note

  Source: 2 tablespoons almonds (ground fine optional)
• 2 tablespoons cashews (ground fine optional)
  Ingredient note

  Source: 2 tablespoons cashews (ground fine optional)
• 2 cups ghee (or oil)
  Ingredient note

  Source: 1-2 cups ghee (or oil); upper source range endpoint used for shopping.

1. Mix semolina, whole purpose flour, salt and saffron. Heat 2 the ghee in a small pot and add it to the flour. Using warm milk knead soft and pliable dough. Note that this dough will harden so make sure it is not very hard while kneading. Add extra 1-2 tablespoon water if needed. Keep covered for 1-2 hours. After the dough has rested make 4 smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. I prefer doing this on the floor instead of my counter tops.
2. On medium flame, roast rava in ghee until it turns light golden brown. About 5-10 minutes. Add besan and roast for another 1-2 minutes.
3. In a large mixing bowl mix the grated jaggery with 1 cup warm milk. Make sure that the jaggery has fully melted in the milk. Add roasted rava and besan to it. Add cardamom powder, nutmeg powder, saffron and ground nuts. Mix well and allow this mixture to rest for 2-4 hours.
4. Make small and same sized balls with the dough and the stuffing. Note - Use half-tablespoon to scoop the dough and stuffing so they are all same size.
5. Roll the dough into 2 inch circle. Place a stuffing ball in the center and pinch the sides of the rolled dough and bring the sides together on top of the stuffing. Close all the sides making sure that the stuffing is secured inside. Gently press the ball and roll it into a 2-3 inch puri. These Puris should not be too thin.
6. Lightly roast these rolled puris on a pan over low-medium heat for about 30 seconds on each side. Keep roasted puris aside to fry. Repeat rolling and roasted of remaining puris.
7. Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a paper towel lined tray.
8. Repeat frying the remaining puris.
9. Note - Before adding a new batch of puris to fry increase the heat to high and then lower it few seconds after you have added the puris.
10. Allow them to cool and store in an airtight container at room temperature for up to 2 weeks. Enjoy!