Gujiya (Sweet-Stuffed Puris)

The past few days have been very hectic and I have been taking it easy on the blog front. Starting today, I plan to post recipes regularly.
I am little late in posting the recipe for this yummy sweet which is a traditional festive fare for Holi. My hubby teased me that my post is before time for Holi 2012 !!!. I love this Festival of colours and am tad disappointed that that this year it was a lacklustre affair.Due to various reasons not only did I miss enjoying the vibrant merry-making & blast but also skipped making the sweet.I got nostalgic about all the joyous times the celebrations were in the past years and decided to make the sweet ! I used a gujiya mold to make the sweet; it can also be done without the mold following the same procedure except that in place of mold,the filling needs to be kept on one side of the rolled dough and the other side folded in to a triangle and trimmed/shaped !

For the Dough:- (Yield:- 7 medium sized gujiyas)

• All purpose Flour - 150 gms (approx)
• Ghee- 2 tbsp
• Water - as required
• Oil - for deep frying

For the Filling:-

• Mawa (Khoya/Milk Solids) - 50 to 60 gms
• Powdered Sugar - as per taste
• Rose essence - 2 to 3 drops
• Cardamom - 4-5 pods, powdered
• Raisins -little

How:-

The Mold

Lightly mix the sieved flour and ghee till it resembles a crumble mixture. Cover and set aside for an hour. with a little water knead into a firm dough and cover with a damp muslin cloth.

Gently roast the mawa on very low heat till it becomes light brown. Once it cools mix the sugar, rose essence, caredamom powder and raisins.

Roll the dough in to thin puris, place it on top of the mould and place the filling on both sides. Now close the mold tightly and trim the edges with a knife.

Finish rest of the dough with the filling.

Deep fry over low heat carefully without bursting it. Store it in sealed dry containers ! Enjoy

Linking it to Kankana's Hearth & Soul Blog Hop # 41 & Akila's DNSW:G and also to her other event Celebrate Sweets - Stuffed Sweets