Chocolate Gujiya with Coconut and Walnuts

To make the outer dough for gujiya: In a large bowl, mix 1 cup maida/flour, 2 tbps suji/semolina, 2 tbsp melted ghee/oil and pinch salt to form a crumbly mixture.

Add water and make a fairly stiff but pliable dough and keep aside, covered. In the same bowl, mix ¼ cup maida, 1 tsp melted ghee, 1 tsp suji and 2 tsp cocoa powder with water to make another ball of chocolate dough.

Now mix both the doughs roughly, to make a single dough with a marbled chocolate effect. Do not knead too much; we need a marbled effect of the cocoa dough. Keep aside for 15 to 20 minutes, covered.

To make the coconut-chocolate filling: In a large bowl, mix coconut powder, grated chocolate, walnuts, powdered sugar and cinnamon powder. Make an even mixture and keep aside.

To make the gujiyas: Take a small golf ball sized piece of dough and roll using a rolling pin to a thin round disc. Place the rolled dough into a gujiya mold and gently fill with a teaspoon of two of the filling.

Moisten dough where it touches the edges of the mold. Gently but firmly close the mold and press well, especially at the edges. Remove excess dough which is outside the mold and then open the mold.

Gently remove the molded gujiya and place aside on a plate. Continue with the same procedure with the rest of the dough.

Make sure all the gujiyas are well sealed at the edges (or else press gently wherever it is opening) or the filling will spill out into the oil and make a mess while frying!

If you do not have a mold, roll dough into small discs, place filling in the center and fold over to form a crescent shape. Seal the edges well by pressing well after moistening them with water and press with fork at the edges.

Heat oil for deep frying and once the oil is hot, reduce the flame to medium low and gently fry on low heat, turning often until the gujiyas are golden and crisp.

Remove and place on absorbent paper towel lined plate to blot out the excess oil. Serve crisp, golden chocolate gujiyas filled with coconut, chocolate and walnuts, warm or at room temperature.

For a more chocolaty experience, drizzle melted chocolate over it or even better, dip half of each gujiya in melted chocolate and serve after the chocolate has set!!