Somas(Gujia)

Ingredients:

•  Maida or All Purpose Flour     - 500 gm
•  vanaspathi                             - 50 gm
•  salt                                      - 1 t.sp
•  water                                  - required amount
•  somas cutter(optional)

For the filling: 

• Semolina(Rava)               - 1 cup
• khoya(Mawa)                 - 1/4 cup
• sugar                              - 1 cup(powdered)
• cashewnut,pista,Almond  - 1/4 cup(all fried seperately in ghee and crushed into small pieces)
• Cardomom powder         - 1 Tea Spoon

Directions: 

For the filling:

1.  Fry rava in 2 ta.spoon of ghee till the raw smell goes off.
2.  Add khoya to rava and mix them well, till no lumps are seen.
3.  Remove from heat, let it cool.
4.  Add all the nuts ,cardomom powder,sugar to the rava mixture and mix them well.

Rava-khoya filling

  

For the Base:

1.  Sieve the flour and add the vanaspati , rub the flour and vanaspati very nicely between the  palms so that no lumps are there.
2.  Add water very little by little and knead soft dough. The dough should be little thick.
3.  Now make small balls of the dough and roll one ball into a small puri. The puri should not be very thin.
4.  In a bowl take the 1 tb sp maida and add 2 tb sp water to make a thin paste for sealing the edges of gujia.
5.  If you have somas cutter, you can use it, otherwise take a round shape bowl and  cut the puri in round shape.

                                         Somas Cutter

    Stuffing the Somas:

1.  To one half of the circle add one t.sp of rava mixture and apply maida paste to the edges of  the puri and close the puri to semi circle and seal it with your fingers pressed round the  edges.

    2.    Make all the gujias similarly. Don't cover them. Let it dry for 20 minutes.

   3.   Now heat oil in a kadai and let the oil become medium hot .

   4.   Fry 4-5 gujias at a time, not more.

   5.   Fry in medium heat, until both the side turn golden brown.

   6.   Leave them to cool and store them in a air tight container.