MAWA / THICKENED MILK FILLED GUJIYAS / SOMASI

INGREDIENTS
FOR THE FILLING
mawa  1 1/2 cups
semolina  / suji 3 tbsp
ghee 1 tbsp
powdered sugr 1/4 cup
cardamom pdr/ 1/2 tsp
nuts finely chopped 2 tbsp
FOR THE COVERING
all purpose flour 2 cups
melted ghee 4 tbsp
salt a pinch
oil for frying

METHOD
roast mawa till pink, take out and cool.
roast suji with ghee to light brown, cool
mix mawa, suji, sugar and nuts well once suji and mawa are at room temperature
mix ghee with flour well along with salt till it looks like crumbs
add enough water to make dough like for puris
make small puris, put enough stuffing, seal well either by putting in gujiya mould or press and turn the edges to seal well or you can even seal the edges with a fork to get a nice design.
fry in hot oil till golden on both sides, strain well, cool and store.

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