Sweet Gujiya

Methods

• To make the dough, take all-purpose flour in a bowl, add semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi-soft dough. Let the dough rest while you make the stuffing.
• To make the stuffing, heat remaining ghee in a non-stick pan, add poppy seeds and saute them till light golden brown.
• Add cashewnuts, raisins and desiccated coconut. Mix well and cook on medium heat for 2-3 minutes.
• Add cardamom powder, nutmeg powder and powdered sugar and mix well. Set aside to cool.
• Divide the dough into small equal balls and roll them into small puris.
• Place each puri in a gujiya mould, place some stuffing in the centre, close the mould and shape into gujiya.
• 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 and let them cool.
• Serve or store in an airtight container.