Name: Chasni Sooji Mewa Gujiya recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 3
Ingredients: For stuffing:; 1/3 cup semolina; 1/3 cup powdered sugar; 1/3 cup chopped mixed nuts; 1 tbsp ghee; 1/2 tsp Cardamon powder; 1/4 tsp cinnamon powder; For the dough:; 1 cup refined flour (maida); 1/4 cup milk to knead the flour. If more milk is needed to knead, increment the quantity by 1 tbsp; 2 tsp ghee; For frying: oil or ghee; For Sugar Syrup:; 1 Cup water; 1 cup sugar

Instructions

Sieve the flour in a bowl and knead it using milk . When the dough starts to come together, add the ghee and knead it lightly with fingers so that oil seeps into the flour well. Form a soft and smooth dough. Let it rest for 15-20 minutes.
Heat a pan and add ghee to it. Roast the semolina on low heat till it changes color to light brown. Transfer it to a plate to cool down.
When the sooji is cooled down, add the powdered sugar, cinnamon powder, cardamon powder, and the chopped nuts.
Make a paste of 2 tbsp of maida and 4 tbsp water. This will be used for binding.
Divide the dough into 12 equal sized medium balls.
Take one ball and roll itinto a small poori with a rolling pin.
Add a tablespoon of the stuffing in center. Apply the maida paste on the ends of the poori and seal it carefully into a semicircle using your fingers. Be careful that the stuffing does not come out.
You can either make design on the ends using your fingers by pinching and twisting along the sealed edges or use a gujiya design cutter.
Place it on a flat tray and cover it with a moist cloth. Repeat the above 3 steps for all the balls.
Next heat the ghee or oil in a deep pan for frying. To check if the ghee is of right heat temperature, add a little dough into it. If the dough comes to the top from the bottom at once, then the ghee is correctly heated.
Wait 2 minutes and then add the gujiyas. Fry them on low medium heat till it is golden brown on all sides.
Take it out and drain the excess oil on a paper towel or any absorbment paper.
Make sugar syrup by heating the water and the sugar together till a single thread consistency is obtained.
Once the gujiyas are cooled, dip them in the sugar syrup for 2-3 minutes. Lift them and let it rest on a plate. Sprinkle some chopped walnut or cashews for garnishing.
Dry the gujiyas in open for atleast an hour. After 1 hour, turn the other side and let it dry.
Keep the gujiyas in an air tight container and serve them hot.

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