For the dough:
- 2 cups all purpose flour (fine unbleached flour can be used)
- 2 tbsp semolina
- 4 tbsp clarified butter (oil can be used instead)
- Cold water for mixing
- Oil to deep fry
- 1-cup jaggery, dessicated (also called sugar candy, but "desi" cane sugar available in most Asian stores; you can opt instead for your favorite powder sweetener, although the taste will differ)
- 1½ cup roasted chana dal – coarsely ground
- ¾ to 1 cup dry coconut powder (also available in most Indian/Asian stores)
- 1½ tsp cardamom powder
- ½ tbsp clarified butter (or oil)
- 1 tbsp raisins (optional)
- 2 tbsp lightly roasted and coarsely ground cashew nuts (optional)
- Make slightly hard dough with the dough ingredients. Keep it aside under a damp tea towel for an hour. Mix together well jaggery (or sweetener), ground roasted chana dal, coconut, cardamom, raisins, cashew nuts, and the clarified butter in a large mixing bowl and set aside.
- Make small balls from the dough (roughly ½ golf boll size) and rollout as thin as possible. Place 1 tbsp of the roasted chana dal mixture; on one half of the rolled out round, flatten slightly and bring the other half over the mixture. Seal from all sides and press firmly. Cut the excess edges with a knife and keep aside. Heat oil in a frying pan (only medium heat) and fry the gujiyas until light golden brown. Can be eaten cool or warm. They can be stored in an airtight jar for more than a week.
Contributed by Pratibha Anand in Gothenburg, Sweden, via email.
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Last modified: July 14, 2005