Gujiya

Directions

• Grate the coconut (नारियल). Chop almonds (बादाम) and cashew nuts (काजू). Keep aside all.
• Roast semolina (सूजी) in a low flame over a heavy base pan.
• When its start changing color all sweetened condensed milk, green cardamom (छोटी इलायची) powder, raisins (किशमिश), grated coconut (नारियल), chopped almonds (बादाम) and cashew nuts (काजू). Mix well.
• Over a low flame cook till mixture not become dry. Keep it aside to cool in a room temperature.
• Now take a deep bowl add all purpose flour (मैदा) and 2 tbsp. oil, rub flour with hand for a minute so all oil mix on it.
• Add water and mix well to make stiff dough. Knead dough until it makes smooth dough. Keep aside covered with kitchen cloth for 15-20 minutes to set the dough.
• After 20 minutes take the dough and little knead with soft hand. Divide this dough into 16 equal parts and make round balls.
• With the help of rolling board and rolling pin flatten these ball into a flat round, if require dust dry all purpose flour (मैदा). The flat round look like a puri/roti. Do it for all 16 round balls.
• Now take a semolina (सूजी) mix and divide it also into 16 portions.
• Take 1 flat round and place 1 portion of filling at the center of it, fold this flat round a half so one side meet other side. With the help of hand gently press edges and fold then to shape up gujiya. Do it for all flat rounds.
• In a deep pan heat enough oil to fry and deep fry each gujiya.
• For Sugar Coated Gujiya:
• If you like sugar coated gujiya then when all the gujiya are fried, make sugar syrup by cooking sugar (चीनी) and 1 cup water till not become one thread consistency.
• Now dip each gujiya into this sugar syrup for a minute and take out and let them dry in a plate.
• Let them cool and store in an air tight container for later use. You can store them 20-30 days.