Soak
semolina in milk in a large bowl. When semolina is
thoroughly soaked, sift the white flour and add to semolina
along with ghee. Knead into hard dough and set aside for few
minutes. Heat ghee in a small pan and fry the chopped
almonds and pistachios. Remove from pan and cool for a half
hour.
Combine
almonds and pistachios with the coconut powder, sugar and
raisins. Roll out the dough in small round puri shapes about
three inches in diameter, fill with a tablespoon of mixed
nuts and turn half over to form a D shape. Press down the
edges to close firmly.
Use all
the dough and cover the filled puris with a damp cloth.
Heat
oil in a karahi; turn down heat to medium when oil is hot.
