Garjalu/Kajjikaya/Gujiya

Prep Time: 30min
Cook Time: 45min
Total Time: 1hr 15min
Yield: 30-35 Garjalu/Kajjikaya/Gujiya

Ingredients

2 Cups Maida/Refined Wheat Flour
1/2 Cup Sooji(Bombay Rava)
1/3 Cup Water or add as needed
Oil for Deep Fry

For Stuffing

1 Cup Roasted Chana Dal (Putnala Pappu)
1/3 Cup Dry Coconut, grated
1 Cup Sugar
1/2 Tspn Green Cardamom Powder (Ellachi)
2 Tblspn Cashew Nuts, broken (optional)

Directions

For dough; in a mixing bowl combine maida & sooji. Add water to make a dough, not too soft. Cover with a damp cloth & let the dough rest for 10 minutes.

In a dry mixie jar add roasted chana dal & blend into a fine powder. Keep aside.
For stuffing; in another mixing bowl add all the ingredients (dry grated coconut, roasted chana dal powder, sugar, cardamom powder, cashew nuts) & mix everything well. Keep aside.

Place the dough on a well floured surface & make equal sized small balls from the dough. Take one dough ball & flatten it using your palm.

Using a rolling pin roll each dough into 3-4 inch diameter circle & place 2 tablespoons of stuffing in the center.

With your fingers apply little water along the edges of the dough circle & fold into half. Press the ends firmly so that filling does not come out during frying process.

Meanwhile; heat oil in a sauce pan/kadai for deep fry on medium-high flame.
Using a knife cut on the edges & remove the edges dough (you can combine 2-3 edges dough to make another gujiya) as shown in the picture below. Again press the ends firmly & repeat the process with the remaining dough.