Baking Flour Gujiya

Gujiya is not merely a Holi treat but a year-round affair and it is the same dish with a different name as "Chandrappuli '' and different stuffing (kheer or coconut jaggery stuffing) during Makar Sankranthi. our moms used to give a very professional shape to these traditional gujiya / chandrapuli.

Recipe:

• Gluten free Baking flour
• Two cups Ghee
• Half cup Lukewarm water
• As required For the stuffing: Mawa / Khoya
• One cup Desiccated coconut
• Half cup Chopped nuts
• One tsp Raisin
• One tsp Sugar
• Half cup (or as per taste) Cardamom powder
• Half tsp Oil / Ghee - for frying Edible silver vark and saffron (optional)

Process :

1. Take flour and ghee in a bowl, rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.
2. Add half a cup of water in parts and begin to knead. Knead the dough until it is firm and tight. Cover and set aside for 30 minutes.
3. Add khoya in a frying pan. Stir the khoya continuously on a low heat and cook until it begins to gather around itself. Add coconut, chopped nuts and raisins, give a good mix. Switch off the heat and add powdered sugar and cardamom powder.  
4. Divide the dough into small parts and roll each part in your palms to form a ball. Roll each ball with the rolling pin to a small circle as shown in the recipe reel
5. Place 1 tsp of the prepared khoya filling inside, keeping the edges empty. And give the share on the edges as shown in the reel.
6. Heat oil for deep frying in a kadai and gently slide the gujia in oil. Turn them over carefully and fry the other side. Deep fry them till they have become golden, turning over as needed.
7. Once they are cooled completely, garnish with silver vark, few saffron strands. You can dip these gujiya in sugar syrup also.