Ingredients

• 1.5 cups - maida (flour)
• 50 g - powdered almond
• 50 g - powdered pistachio
• 50 g - powdered cashew nut
• 50 g - grated dry coconut
• 50 g - powdered dry dates (kharek)
• 125 g - powdered sugar
• 1 tsp - powdered cardamom
• ½ tsp - nutmeg powder
• 4 tbsp - warm ghee
• ghee for frying

How to Make Dry Fruit Gugra

• Prepare soft dough by adding 4 tbsp ghee and a little water. Keep aside.
• Mix all the ingredients for the stuffing.
• Roll out puris from the dough with a rolling pin.
• Place 1 tbsp of stuffing in the center of the puri, fold the puris in such a way that it forms a semi circle and the outside edges meet each other.
• Lightly press the edges with your fingers and form a 'kangri'.
• Alternatively use a mould to form a gugra.
• Deep fry in ghee on a low flame till golden brown.