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Gujiya - Dry

Ingredients
DOUGH-
All-purpose flour - Maida - 1 cup
Powdered sugar - 1 tsp
Cardamom powder - 1/4 tsp (optional)
Melted Ghee - 2 tsp
Baking powder - a pinch

STUFFING -
Semolina - 1/2 cup
Ghee - 3 tbsp
Powdered sugar - 1/2 cup
Grated dried coconut - 1/4 cup
Milk powder - 2 tbsp (optional)
Cashew nut - finely chopped - 1 tbsp
Almonds - finely diced - 1 tbsp
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp

Process -
Mix all-purpose flour, powdered sugar, cardamom powder, baking powder with Ghee. Mix these very well and now start binding them together with the help of putting in little water. Do not put too much water at once, try and do it slowly and make a dough. It should not be very soft, and it should not be very stiff also. Try to make it of medium consistency.
Now, for stuffing, take a frying pan and roast semolina with Ghee on slow to med flame until it turns golden brown, now keep the flame on low heat. Add milk powder and powdered sugar together. Add grated coconut and roast for a minute. Now add in all the dried fruits and cardamom powder, roast it for another minute or two and turn off the stove. Let it cool down completely.
Now making perfect gujiya with hands need some expertise, but gujiyas made with the help of some momo's mold or gujiya mold, taste equally delicious. Roll out a small portion of dough into a circle 5 inches in diameter. The width should be around 2 mm. Now you can put some stuffing in the middle and seal it with the help of some water or can use some molding utensils. Fry these sealed gujiyas in Ghee if possible. Keep the flame low to medium and let them cook for 5 mins from all the sides.
You can keep this in an airtight container for around 7-8 days at room temperature. If you keep them in the refrigerator, these can stay consumable for about 2 weeks or more.
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