Name: Colourful Gujias recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
Ingredients: For the dough:; 200 gm all purpose flour; 1 teaspoon salt; 2 tablespoon ghee; 1 teaspoon of 1-2 food colours of your choice; Warm water as needed; for the stuffing:; 100 gms rava/semolina; 2 tablespoon ghee; 4 tablespoon desiccated coconut; 4 tablespoon castor sugar; 5-6 almonds sliced fine; 1 tablespoon powdered green cardamom; 100 gm ghee for deep frying

Ingredients Serving: 6

For the dough:
200 gm all purpose flour
1 teaspoon salt
2 tablespoon ghee
1 teaspoon of 1-2 food colours of your choice
Warm water as needed
for the stuffing:
100 gms rava/semolina
2 tablespoon ghee
4 tablespoon desiccated coconut
4 tablespoon castor sugar
5-6 almonds sliced fine
1 tablespoon powdered green cardamom
100 gm ghee for deep frying

Instructions

preparing the dough:
in a large mixing bowl combine ghee and flour and salt.mix until crumbly
add warm water gradually to knead a stiff dough
divide the dough into 3 equal portions in 3 small bowls
add food colours in 2 of the dough and knead well again for the colour to combine
rest them covered either separated or in one bowl covered for 15 minutes
meanwhile, for the stuffing melt there ghee in a wok
reduce heat and add the semolina/rava and dry roast for 2-3 minutes until fragrant
add the desiccated coconut, sugar, cardamom powder and sliced nuts. mix well
sauté the stuffing over Low heat for 4-5 minutes and takeoff heat
let the stuffing cool a bit, while we roll the gujia poori
combine all the 3 different doughs and knead for a minute to get the final dough with all the 3 colours
now using a rolling board and pin, roll out poori sized discs out of the dough and place a tablespoon of the prepared stuffing in the center
now fold the disc in half and gently seal the edges with finger first and then twist the edges to give it a spiral design if desired
prepare all the gujias in the same way
bring ghee to melt in a wok and deep fry the gujias in batches till both sides are crisp
rest on kitchen tissue to drain excess oil
serve at room temperature and store the leftovers airtight

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