Gujjiya

Ingredients:

For outer covering –

1cup maida

3 tablespoon ghee

a pinch of salt

For inside filling-
1/4th cup mawa

1/4th cup sooji

1/8th cup dessicated coconut

1/4th cup chopped badam,cashew,pista

1 tsp powdered elaichi

1/4th cup powdered sugar

Method:

For the covering –

mix all the ingredients given above , add water little by little and knead into a tight dough. Keep it aside with a cover for 15 mins

For the filling –

saute in a pan mawa on low fire till it is moisture free and dry .Be careful not to burn it.Put it in a vessel.

Sauté coconut in the pan till dry and add to the above .Now saute sooji till light brown and add to the above.

Now add finely chopped nuts and elaichi powder .

When this filling mixture is completely cool add the powdered sugar (not before that else there will be moisture in the filling, due to melting sugar)

For the Gujjia-
Make small round balls with dough and roll them into small puris.

To get a perfectly round shape and for all gujjias to be even sized , use a small katori upside down on the puri to get the perfect round shape. Remove excess dough.

Dip your finger in water and apply all around the circumference of the puri.

Take a small amount of filling and put in the centre of the puri and fold in half . Press the sides of the puri together so that it is sealed. A fork can be used to make indentations on the sealed side for design and to make sure that the sides are closed completely so that the filling does not leak out when frying. Make all the gujjias in a similar fashion.

Keep oil for frying in a kadai on very low fire.When it is hot enough fry the gujjias in low flame till they are golden brown and remove on a tissue paper to soak up the excess oil.
Gujjia is now ready to eat!!

By Krishna Anandkumar