Gujiya Recipe

Ingredients:
Plain flour - 2 cups 
Ghee - 4 tbsps, melted 
Water - as required to knead the dough 
Salt - 1/2 tsp 
Oil for deep frying

For the filling: 
Kissan Mixed Fruit Jam 2 tbsp
Raisin (Kishmish) 1 tbsp 
Poppy seed (khus khus) 2 tbsp
White til (sesame)1 tbps
Dry grated coconut – (kopra) 1/2 cup 
Powdered sugar - 3/4 cup 
Cardamom powder - 1 tsp 
Rawa 3 tbsp
Cashew nuts – 8 to 10 nos
Charoli (chiraunji) 1 tbsp

Method:
1. In a bowl, add the flour, salt and ghee and rub with your palm.
2. Add water to make a dough.
3. Divide the dough and shape into small balls. 
4. Keep aside covered for half an hour.
5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.
6. Make sure the dry coconut has roasted well. 
7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.
8. Powder the sugar and mix with the roasted dry coconut.
9. Add the cardamom powder & Kissan Mixed Fruit Jam and mix well. Set the prepared filling aside. 
10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter) 
11. Spread 1 tablespoon of the filling on one half of the rolled out dough.
12. Wet your fingers with water and run it along the edges of rolling the puri and dough and fold over to the opposite end.
13. Press the ends and seal the edges.
14. Alternately you can twist the edges around the Gujiya. 
15. Heat oil and deep fry the stuffed Gujiya on medium flame till golden brown. 
16. Store in air tight containers.