Gujiya

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On holi, enjoy famous Indian sweet Gujiya in baked and fried versions with yummy 
Dahi Bhallas :-)

Ingredients:

For the dough:

200 gm all-purpose flour

4-5 tbsp melted ghee/oil

1-2 tbsp powdered sugar

Warm water as required

Oil for deep frying

For the Filling:

1/2 cup fresh grated coconut/desiccated coconut

1/2 cup suji/semolina

1/2 cup chopped nuts

2 tbsp raisins

1/3 cup sugar (add more according to your taste)

1/2 teaspoon cardamom powder

A pinch of saffron, crushed

1 tablespoon Ghee

Method:

• Mix flour, sugar and oil by rubbing lightly using your fingers to get a crumbly texture. Use warm water to make firm dough. Cover with a wet cloth and keep aside.
• Now heat ghee in a pan, fry nuts for few seconds and keep them aside. (do not turn brown)
• In same pan roast suji and coconut till light brown color. Now mix in sugar, cardamom powder, raisins, saffron and roasted nuts. Allow the mixture to cool. 
• Knead the dough and divide the dough into 12-14 equal sized balls.
• Roll these balls out into circles about 4-5" wide. (or depends on size of your gujiya cutter)
• Put a heaped tbsp of filling in the centre of each circle and fold over into a semi-circle.
• Wet the edges and pleat them or use gujiya cutter or use fork to seal. Make all gujiyas and keep aside. (I used gujiya cutter)
• Heat oil on a medium flame and deep fry the gujiyas to brown color and keep aside.
• Serve at room temp with yummy dahi bhalle.

For baked version: 

• Preheat oven to 180 C and spread foil on baking tray and grease it with oil.
• Brush melted ghee on gujiyas and bake for 15-20 min till light brown color.
• Cool them and keep in airtight container.

Notes:

• In place of semolina you can use khoya or increase coconut filling by ½ cup, depends on your choice.
• I am afraid to use khoya from market so completely avoid it. 
• Baked gujiyas will be little crunchy than fried gujiya, I like baked ones as they have less oil.