Mahrashtrian Gujiya

Methods

• To make the dough take all-purpose flour in a bowl, add ¼ cup semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi soft dough.
• To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.
• Add coconut and mix well. Saute for 2-3 minutes and remove it from heat.
• Add jaggery, cardamom powder and salt and mix well. Set aside to cool.
• Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges to seal.
• Twist the edges with your fingers to make gujiyas.
• Heat sufficient oil in a kadai. Gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
• Drain on absorbent paper. Cool and serve or store in airtight container.