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    • 1 cup Wheat flour
    • 3 tbsp Ghee
    • 1 pinch Salt
    • 1/2 litre Oil (for frying)
    • 1 cup Grated coconut
    • 3 1/4 cups Sugar
    • 1 1/2 cups Milk
    • Few Almonds
    • Few Raisins
    • 1/2 tsp Cardamom powder
    • 1 tbsp Poppy seeds


    Step 1

    In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.

    Step 2

    For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.

    Step 3

    Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

    Step 4

    After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

    Step 5

    The gujiya can last for 7-8 days if stored in an air tight container.

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