Diwali is at the door steps of all Indians.Though I don't celebrate Deepavali(Diwali) at home but always love munching these sweets.When mom used to make this,we just named it 'madakku san',though that may not be the actual name to it.They are quite similar to gujjiyas or you may even call them gujjiya with coconut stuffing and also resembles the hand pies here.Gujjiyas are more likely made during Holi festival but any festival demands sweets or savory,Isn't it?? And its been quite sometime,I haven't tasted this.Here,I have used the dry coconut stuffing with dry nuts and fruits.Mostly gujjiyas are made with khoya/mawa and rawa /semolina stuffing.I shall post those gujjiyas with mawa stuffing sometime later.So,enjoy making these at home and enjoy for Diwali !!!
for the dough
wheat flour 1 cup
all purpose flour 1/2 cup
baking soda a pinch(optional)
sugar 1 or 2 tbsp(optional)
for the filling
shredded coconut /sweetened coconut flakes 1.5 cup
dry raisins 3tbsp
dates pitted 3tbsp
almond thin slices 2tbsp
sugar 1/2-3/4 cup(refer notes)
cardamom powder 1/2 tsp
dry ginger powder a pinch(optional)
ghee 1 tbsp
-Sift the flours,add sugar,baking soda,ghee and water.Knead well into a stiff dough.Leave aside for 20 minutes covered to rest.
-In the meantime,prepare the filling.(I have used sweetened coconut flakes,I usually pulse it in the blender to crush the long shredded ones.If you are using shredded coconut,then you can add to the pan directly.)Heat the ghee in a pan and fry the cashews and almonds,drain and keep aside.Add the coconut,raisins and dates,sugar.Add in the cardamom powder & dry ginger powder(if using)as the water content evaporates.Turn off heat and let it cool.
-Take the dough,knead again and divide the dough in small gooseberry size balls.Keep the balls covered with a damp cloth.Roll out using a rolling pin in round shapes and evenly thin.Fill the filling about 2 tsp and then close in semicircle by applying a little water at the edges.(you can either use a mold like I did or else just press it down using a fork at the edges to give a shape or crimp or pleat the edges like for dumplings)
-Place it in a oil greased plate(prevents sticking).Repeat until you finish the dough.
-Heat oil in a wok/kadai and then place each of them in the hot oil.(Avoid over crowding the wok and give enough space for each of them to fry)
-Turn all sides and wait till its golden brown.Drain on a paper towel and then serve with tea !!
Servings ~ 12-15 gujjiyas
* You can avoid using sugar in the dough if you would like to lessen sugar.
* You can make it with all purpose flour alone but I prefer to avoid all purpose flour wherever possible.
* You can add 1/2 cup sugar if you are using sweetened coconut flakes or 3/4 cup if using shredded coconut.However,the amount of sugar totally depends on your sweet tooth.
* You can even add 2 tbsp of roasted rawa/semolina to the filling ,adds a nice crunch.
* Some people do dip this in sugar(one thread consistency) after preparing but I try avoiding sugar most of the times wherever possible.So,haven't done.
Sending this to Priya & Divya's 60 days of Christmas