GUJIA - HOLI SPECIAL...

GUJIA - HOLI SPECIAL, RATHER THE FESTIVAL OF COLORS IS INCOMPLETE WITHOUT THEM....DRIED WHOLE MILK ALONG WITH FLAVORS OF NUTS AND RAISINS STUFFED IN A DUMPLING AND THEN DEEP FRIED.......

Ingredients :

All purpose flour - 1/2 Kg
Oil - 1 cup
Dried whole milk (khoya) - 1/2 Kg
Semolina - 2 Tbsp
Almond, cashews - 1 Cup (powdered)
Raisins - 1/2 Cup
Dry coconut - 1/4 Cup (finely grated)
Boora  (kind of sugar substitute , available at Indian grocery stores) - 300 Gms
Oil - for deep frying

Method :
Mix in the oil in the flour and add a little water to knead into a tough yet smooth dough.
Leave aside for half an hour.
Stir fry the dried whole milk until it turns golden.
Dry roast the semolina.
Mix the roasted semolina, powdered nuts, raisins, grated coconut and boora in the stir fried dried whole milk,
Let it cool.
Roll out small circles out of the flour dough.
Place each circle in the "Gujia mould" and fill in the prepared filling at the centre.

(IF YOU DO NOT HAVE A MOULD, PLACE THE FILLING IN THE CENTRE OF THE CIRCLE AND FOLD ITO A SEMI CIRCLE AND PRESS THE EDGES TIGHTLY).

                                                                           Filling


Close the mould inwards and press tightly.
Carefully lift out the moulded gujia.
Heat oil on a pan and fry the gujias (hot oil but on medium flame) golden brown.
Can be served both hot and cold.
Can also be stored for a week in a dry air tight container.