In a wide bottom bowl add the flour, ghee and salt and mix it together. Slowly add milk/water to make dough. Should be medium soft. Cover and set aside.
In a non stick pan add 1 tablespoon ghee and roast the semolina for 2 to 3 minutes and set aside. Repeat the same method for the gram flour and set aside.
In the same pad add the crumble mawa and cook on low heat for about 5 minutes or until it starts omitting ghee.
Mix all the nuts, gram flour and semolina with the mawa. Make equal size balls.
Roll out thin rounds or pat it with your fingers and add a ball of mixture and pleat it and remove extra dough.
Flatten with your palm on top and repeat for the rest of the ghari. Deep fry on low heat and with a spoon splashing oil on top to cook evenly. Let it cool completely.
Method for garnishing:-
1, Melt chocolate and drizzled on top of ghari.
2, melt biscoff spread and dip the ghari’s
3, Traditional way is to mix ghee and sugar and coat it.
