Ingredients:
Fried dal powder – 150 gms,
Sugar free sweetener Aspertame – 10 spoons ( measure supplied }/ if using Jaggary powder or sugar powder 3/4 c
Elachi powder – 1/2 tsp,
Copra/ desiccated coconut powder – 50 gms,
Nuts – 8 cashews, 8 badam , 20 raisins ,cashew and badam cut into small bits and fried in a drop of ghee,
Outer covering – all purpose flour 2 cups,
Fine suji or semolina – 3 tablesp,
Desi ghee – 2 + 2 +1 tablesp,
Salt a pinch,
Oil to fry,
Corn flour – 2 tablesp, washed
Method:
1).Prepare a bit hard smooth dough by combining flour, suji, salt, 2 tablesp ghee initially, next add water in batches.Smear a little ghee or oil, cover and keep aside for 30 minutes.
2).Make a thick paste of corn flour and remaining ghee .Keep it aside.
3).Mix all remaining ingredients for stuffing along with a tablesp of ghee.( Ghee optional),
4).Devide dough into 3 parts.Prepare each into 3 thin round chapathis. Smear little cornflour paste over chapathi.Put the 2nd one over it ,again smear cornflour paste and rpt with the 3rd one. Smear on 3rd chapathi also and tightly roll them into a log.Prepare remaining two rolles similarly.
5).Cut them into 2 inch pieces and prepare round pooris. Put a tablesp of stuffing in the centre of poori, moisten the edges and fold into half moon shaped gujia. Press with fork to give design and seal.Fry them under medium low flame till light golden in colour.Remove on to a kitchen tissue. Cool and store them in an air tight container.
Tip:
a).Use sugar or jaggery in place of sweetener for non diabetics.
b).Let the diabetics also enjoy this sweet but in moderate servings.
c).For variation you can use fried suji or mava in stuffing.
d).Grated copra tastes better than desiccated coconut.