Home -made Gujhiyan Sweet Puff Pastry

Ingredients.......................................

For crust............................

1. Plain flour- 200gm
2. Oil- 8tbsp oil for rubbing
3. lukewarm water- 1/2cup

For filling...............................

1. Ricotta cheese- 100gm
2. Deccicated coconut- 4tbsp
3. Chopped dry nuts- 6tbsp
4. Sugar fine- 60gm
5. Green cardomom pwd- 4pinch

Method..............................

For crust...................................

• Mix flour, oil and rub them properly, now add water and make pliable dough.
• Cover the dough with cloth and keep a side for 1/2 hour.

For filling.....................................

• Heat the wok add ricotta cheese and fry till dry for 20 min., take out and keep a side .

• After 1 hour add coconut, cardamom pwd, sugar, dry fruit and mix them , filling is ready.

For Gujhiyan..............................

• 1     Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
  2.    Knead the dough again for a minute.
  3.    Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
  4.    Roll each ball into about 4-inch diameter  (like a roti or chappati).
  
  
  
  
  
  
  
  
  5.    Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
  6.    Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
  
  
  
  
  
  
  
  
  7.    Continue filling the rest of the gujia in the same manner.
  8.    Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
  9.    Place the gujia in the frying pan few at a time.
  
  
  
  
  
  
  
  
  
  
  10. After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
  
  
  
  
  
  11. When they are done cooking, lift them out of the oil with a slotted spoon.