Fiji Style Coconut & Semolina Gujiya

Ingredients

• 2 cup All-purpose flour (for the dough)
• 2 tbsp Ghee (melted, for the dough)
• Water (as needed to bind the dough)
• 0.5 cup Semolina (Suji) (roasted)
• 1 cup Desiccated coconut (toasted)
• 0.5 cup Sugar (powdered or fine granulated)
• 0.5 tsp Cardamom powder
• 0.25 cup Mixed nuts (chopped (almonds, cashews, or raisins))
• Oil (for deep frying)

Steps

1. 1

   In a large bowl, combine flour and melted ghee. Gradually add water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 20 minutes.

2. 2

   In a pan over medium heat, lightly roast the semolina until fragrant and lightly golden. Remove and set aside.

3. 3

   In the same pan, toast the desiccated coconut until lightly browned. Combine with the roasted semolina, sugar, cardamom powder, and chopped nuts to create the filling.

4. 4

   Roll the dough into small, thin circles. Place a spoonful of the filling in the center of each circle.

5. 5

   Apply a little water to the edges of the dough, fold it over to form a crescent shape, and seal the edges tightly by pressing with your fingers or a fork.

6. 6

   Heat oil in a deep pan. Fry the gujiyas in batches over medium heat until they turn golden brown and crispy on both sides. Drain on paper towels.

Notes

Ensure the dough is not too soft, as it needs to hold the filling without breaking during frying. Store in an airtight container once completely cooled to maintain crispness.

Nutrition per serving

• dessert
• vegetarian
• deep-fried
• Diwali
• snack
• festive