Gujia or Gujiya

Sift the flour, salt and ghee into a mixing bowl, rub it well to bring it to a bread crumb texture. Add a little cold water and knead into a stiff dough, cover with a moist cloth and set aside.

Take the kova, choped cashewnuts, choped almonds, grated dry coconut, cardamom powder, powdered sugar and mix well to combine every thing, set aside.

Start to heat the oil in deep frying pan on a low flame. Divide the dough into small balls and press them into small puris.

Place two spoons of filling in the center, apply little water on the edges with your finger and fold the puris in half like a half moon. Make all the puris like this and set aside.

Now make the sugar syrup with 1 cup of sugar and 1/4 cup water. (This syrup should be like that of gulab jamun syrup.)

In the meanwhile deep fry the stuffed gujias in hot oil on a low heat till they turn golden in colour.

Remove the fried gujias from oil and drop them into the sugar syrup. (Note that the sugar syrup should be hot when you drop fried gujias into it.)

Nicely coat with the syrup and leave them for a while for 1-2 seconds and remove them from the sugar syrup (make sure that the sugar syrup should coat all sides). Now place them on a serving plate.

Gujias become dry with in one hour so you can store them in an air tight container for 1 month.