Ingredients:
Plain Flour - 2 cups
Ghee - 5 tblsp + 2 1/2 cups for frying
Cold Water - 3 tblsp
Almonds - 1/3 cup, blanched
Pistachio Nuts - 4 tblsp, blanched
Chironji - 2 tblsp
Marsh Melon Seeds - 2 tsp
Sultanas - 2 tblsp
Sugar - 2 tsp

Method:
1. Rub 5 tblsp of ghee into flour.
2. Mix enough cold water to make a soft, non-sticky dough.
3. Knead for a few minutes, cover with a damp cloth and keep aside.
4. Finely chop the almonds and pistachios.
5. Lightly roast chironji and melon seeds.
6. Mix with nuts, sultanas and sugar.
7. Roll pastry into 3 inch circles and fill with a tsp of the nut mixture.
8. Moisten edges, seal and press to form a fluted edge.
9. Heat ghee in a pan and fry till golden.
10. Remove and allow it to cool completely.
11. Store in an airtight container.