Surti Ghari

Combine Atta flour and 60g Ghee in a large bowl. Rub the Ghee into the Atta flour until it resembles breadcrumbs. Gradually add Water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

In a heavy-bottomed pan, lightly roast the Mawa over low heat for 5-7 minutes until it turns slightly aromatic and light golden. Remove from heat and let it cool completely. Once cooled, crumble the Mawa into a bowl. Add 150g Powdered sugar, chopped Almonds, chopped Pistachios, chopped Cashews, Cardamom powder, and Saffron strands. Mix well to combine all the filling ingredients thoroughly.

Divide the rested dough into 8 equal portions. Roll each portion into a small, thick disc (about 7-8 cm diameter). Take a portion of the Mawa filling (about 30-40g) and place it in the center of a dough disc. Bring the edges of the dough together to enclose the filling completely, sealing it well to form a ball. Gently flatten the ball slightly to form a thick disc, ensuring the filling is evenly distributed. Repeat with the remaining dough and filling.