Easy Gujiya Recipe: (Fiji Style Diwali Recipe)

Filling:
• 1 Cup Chopped Mixed Fruit & Nuts
• 1/2 Cup White Sugar (Raw Sugar Or Powdered Sugar)
• 1/2 Cup Semolina (Sooji)
• 1/2 Cup Shredded Coconut ( Desiccated Coconut Or Fresh Coconut)
• 5 Cardamom Pods Crushed
• 4 Tsp Melted Ghee

Pastry:
• 1 Cup Plain Flour
• 1/4 Cup Warm Milk ( Or 1/4 Cup Water)
• 2 Tbsp Melted Ghee
• Pinch Of Salt

Extras:
• Oil For Frying
• Rolling Pin
• Rolling Board
• Extra Flour For Dusting

Method:

1) To make the Filling, take a non - stick frypan, put it on medium heat, add 1 teaspoon ghee and heat it for 30 seconds.
2) After 30 seconds, add semolina , fry it for 3 minutes and take it out in a big dish.
3) Put the frypan again on low heat , add 2 teaspoon of ghee and heat it for 30 seconds. After 30 seconds, add coconut and fry it for 1 minute or until you get a light brown colour and add to the dish with the semolina.
4) Put the frypan back on low heat , add 1 teaspoon ghee and heat it for 30 seconds. After 30 seconds, add chopped fruit and nuts and fry it for 1 minute and add it to the dish with the rest of the ingredients.
5) Add crushed cardamom and sugar and mix it well. Put it aside to cool while we make the pastry.
6) Take a big dish, add flour and salt and give it a quick mix. Now add the melted ghee and mix it well.
7) Add milk little by little to make a soft dough. Take little bit of ghee in your palm and knead the dough to make it smooth. Put the dough on the rolling board and roll it into a log.
8) Break the log into small portions to make small pooris. Take each little dough piece, make it into a ball, flatten it slightly and put it in the dish. Repeat this with the remaining dough pieces.
9) Take one flatten dough at a time and roll it into a poori and put it aside. If for some reason your dough sticks, use a little pinch of dry flour. Repeat with the remaining dough.
10) Take one rolled dough at a time in you palm, dip your fingers in the water and rub the edges of the dough half way. Put one tablespoon of filling in the middle, get the two edges together starting in the middle and press it together to seal. Do this all around the edges to seal. Put the Gujiya on the rolling board, pinch the edges and turn it over and press it down. Do this from one corner to the next. Repeat this until you have made up all the gujiya and put it aside.
11) To fry the gujiya, take a wok or frypan, put it om medium to low heat and heat up some oil. When the oil gets hot , add a few gujiya's at a time and fry them for 4 - 5 minutes or until you gets a light golden brown colour. Take them out on some paper towel.
12) Cool them down and enjoy.


Tip:
• Left over gujiya can be stored in a sealed container at room temperature or in the fridge
• Left over filling can also be kept in a sealed container in the fridge for up to 2 weeks.

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