Bhakarwadi

Method

Combine plain flour and semolina in a bowl, then mix in 50ml ghee until the mixture resembles breadcrumbs. Add salt and knead with water to form a soft dough, then rest for 15 minutes. In a separate bowl, prepare the filling by mixing jaggery, coconut, sesame seeds, peanuts, cardamom, and nutmeg. Heat the remaining ghee and lightly toast the filling mixture for 2 minutes, then cool slightly. Roll out the dough thinly between two sheets of cling film, spread the filling evenly over the entire surface, then tightly roll it up like a swiss roll. Coil the rolled dough into a flat spiral, place on a greased baking tray, and bake at 180°C for 25-30 minutes until golden brown. Allow to cool completely before cutting into diagonal or square pieces.