Gujiya(Karanji)

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Ingredients:

For outer covering:
2 cup maida / plain flour
¼ cup chiroti or fine rava/semolina/suji 
¼ tsp salt
2 tbsp hot melted ghee
water to knead
1 tsp oil to grease dough

For stuffing:
1 tbsp ghee
½ cup rava/semolina/suji
2 tsp poppy seeds/khus khus
1 cup dry coconut/kopra grated
2 tbsp cashews chopped
2 tbsp almonds chopped
1 tsp cardamom powder
200 gms powdered sugar
200 gms home made khova

Recipe:
Steps for dough:
1.  In a large bowl take maida, rava/suji and salt. Mix well.
2. Now pour the hot ghee and mix well.
3. Crumble and mix well making sure the dough is moist. Need to hold the shape when pressed with a fist.
4. Further, add water as required (little at a time) and knead the dough.
5. Knead to the smooth and soft dough as rava/suji will absorb water while resting.
6. Finally grease the dough with 1 tsp oil. Cover and rest for 20 minutes.

Steps for stuffing:
1. In a pan heat 1 tbsp ghee add rava/suji.
2. Roast on low flame for 4-5 minutes or until the rava turns aromatic.
3. Transfer to the bowl and allow to cool completely.
4. Add cooled and crumbled home made mawa/khova to suji bowl. Mix well.
5. In the same tawa dry roast poppy seeds for a min.
6. Add grated dry coconut and roast until the coconut turns golden brown on low flame.
7. Transfer to another bowl and cool completely.
8. Once the mixture is cooled completely, add coconut mixture too to the suji/rava bowl. Mix well.
9. Now add 2 tbsp cashews and 2 tbsp almonds to the bowl.
10. Add cardamom powder and powdered sugar. Mix all ingredients well and stuffing is ready.

Instructions for making gujiya:
1. Pinch a small ball sized dough and roll gently to slightly thick poori size.
2. Place them on the gujiya mould.
3. Now place the prepared rava stuffing in the middle.
4. Grease the tip with the water and fold the mould and stick the edges together by pressing gently.
5. Remove the excess dough popping out from the mould.
6. In case no mould, fold the dough to half after filling with stuffing. Then using the fork start making an impression.
7. Gujiya/Karanji is ready to fry.
8. Deep fry the karanji/gujiya in medium hot oil on low to medium flame till golden brown. OR
Bake at 180 degree celsius for 12-15 mins or till it turns golden brown.

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