Saptapuri  Pitha

Ingredients:

1. 1. 1. 1. 2 cups + 2 Tbsp all-purpose flour

         2. 4 tbsp ghee or butter at room temperature

         3. 1 cup grated coconut

         4. ¼ cup grated Khoya or fresh Paneer

         5. 1/2 cup jaggery

         6. 1 Tsp cardamom powder

         7. ¼  Tsp Clove powder

         8. Pinch of Nutmeg powder

         9. ¼ Tsp black pepper powder

         10.  water 

Instruction:

1.  In a pan, combine grated coconut,  jaggery, and cardamom powder. Cook over medium heat, stirring continuously, until the jaggery melts and blends with the coconut. When the mixture turns slightly golden, remove from heat and let it cool. This will be the stuffing. 

2. In a mixing bowl, combine all-purpose flour, ghee, and a pinch of salt. Mix thoroughly using your fingers until the mixture resembles coarse crumbs. Gradually add water, a little at a time, and knead to form a smooth, firm dough.

3. Cover the dough with a cloth or lid and let it rest for 15 minutes. 

4. Divide the rested dough into four equal portions. Then, take each portion and further divide it into seven equal pieces. Roll each piece into a small ball and flatten it into thin, round pooris using a rolling pin. Continue the process until all pooris are rolled. 

5. In a small bowl, mix all-purpose flour with a little water to form a thin, smooth batter for sealing the edges of puris later. 

6. Take one poori and place one teaspoon of coconut stuffing in the center. Apply a thin layer of flour-water paste around the edges of the poori to help seal it.

7.  Place another poori on top and gently press the edges to seal.  Continue layering by adding coconut stuffing between each poori, sealing the edges each time with flour paste.
   After placing the final (top) poori, press down lightly and seal the edges well with more flour paste.
   Now, twist and fold the sealed edge in a swirl pattern to secure the filling completely and give it a decorative finish.

8. Your layered, stuffed poori is now ready for frying. Repeat the process for the other 3 sets. 

9. Heat oil in a deep frying pan over low to medium heat. Gently slide in one Saptapuri Pitha at a time and fry slowly to achieve the perfect crisp and flaky texture.
   Fry each Saptapuri for about five to six minutes, flipping occasionally, until it turns golden brown and crisp on all sides.

10. Remove and drain on paper towel. Fry the remaining pithas similarly. 

11. Transfer to a serving plate. Your Saptapuri Pithas are ready for offering!

*Note: For added flavor and richness in texture, you can add grated Khoya or freshly curdled paneer while preparing the stuffing