In a bowl add maida and make moist dough by gradually adding water
Tuck dough and grease with oil
Make sure you add oil such that a layer of oil float on dough
Keep this aside and allow to rest for 30min
Meanwhile prepare kesari
In a pan add ghee and fry cashew and kishmish
Take them out and in the same ghee and little more and fry semolina
It changes the colour now add water and cook on low flame
After semolina is cooked well add sugar and cook till sugar melts
Add fried cashew and kishmish and mix well
Now make apple size balls from kesari and set aside
Now take dough and make balls and flatten them using hand
As the dough is so greasy you should press with hand but not use a rolling pin
Now place kesari balls between flattened dough and close it well such that kesari is well covered
Prepare all balls and set aside now place a pan add oil for deep frying and allow to heat
Now take balls and again press with hand and make poori size
Make sure stuffing dosen't come out so you should press poori slightly thick
Now when oil is hot drop this pooris into oil and fry them
Fry both sides till they turn golden brown transfer them on a old newspaper
As the dough is so greasy and again deep frying tissue paper can't absorb all the oil so use newspaper
Later transfer them on a plate and serve
