Gujiya

To make the filling, add ¼ cup ghee and semolina to a medium fry pan over low heat and cook, stirring, for 5 minutes or until the mixture reaches the consistency of wet sand. Remove from heat and transfer to a medium bowl. Wipe pan clean. In the same pan, add coconut and cook for 1 minute or until lightly toasted. Add to semolina mixture in bowl. Let mixture cool for 15 minutes. Once cool, stir sugar, sultanas and cardamom powder into semolina mixture.

To make the dough, combine flour and salt in a medium bowl. Drizzle over remaining ghee and rub mixture between fingertips until mixture reaches the consistency of coarse sand. Add 1 cup room temperature water gradually and knead to a tight, smooth dough. Brush dough with remaining ghee, cover with a tea towel and set aside to rest for 15 minutes.

To prepare gujiya, use 2 tbs dough at a time and, using a rolling pin, roll it into a small patty, approximately 9cm in diameter. (You can use a cookie cutter here, if needed.) Place 2 tsp filling into centre of patty and use a little water to line the edge of patty, then fold in half to close. Lightly press edges of gujiya between fingers to make pleats. Repeat this process with filling and dough to make 12 gujiya in total.

Heat oil in a large saucepan. Once oil is hot, reduce heat to low and deep-fry for 3-4 minutes or until gujiya are light golden in colour. Transfer to a plate lined with paper towel to drain. Allow to cool slightly. Serve.