Gujjias

INGREDIENTS  

flour   1/4 kg/ 250 gm 

khoya (or dry grated coconut)   200 gm

sugar   1 cup

raisins, almonds, cashews, walnuts

pure ghee   1 tsp 

Oil for frying

METHOD

Knead the flour  using water to a tough dough; add a tsp of hot oil and knead again. Cover with a damp cloth and keep aside. 

In a pan, heat the ghee and lightly fry the khoya. Add sugar and dry fruits. Keep aside for the mixture to cool.

Use the dough to make small rotis. Fill each with khoya mixture and fold the roti so that it looks like a boat. Press the sides to ensure that they are sealed and the khoya mixture is securely wrapped inside. You can also make small folds along the sides, or use a pizza cutter to cut the sides of the gujjias. Or you may press with fork all around to get a nice design.

Cover the gujjias with a damp cloth till you finish making all. They are now ready for frying.

Heat the oil and fry the gujjias until they become golden brown on a low flame.

Drain them on a paper towel before you store/serve them.

ps- for saltier version, you may coarsely powder some roasted dal, which we call "pottukadalai" in Tamil, or the one that is used for chutney, along with some peppers, cumin, dry coconut grated, add salt, use it for filling. You may add some nuts too if you prefer.

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