Gujia

1. In a bowl, mix together the ingredients under 'For outer cover', except water; By adding water little by little and make a smooth dough and set aside.
2. Heat ghee in a pan, add nuts and raisins and fry till light golden color. Add ¼ cup suji and fry till the color changes to light golden.
3. Add milk, grated coconut, mix well and fry till the milk dries up. Switch off the flame.
4. Add the powdered sugar and cardamom powder and mix well. Cool slightly.

Making Gujia:

1. Make medium gooseberry sized balls of the prepared dough and roll it out into small circles with medium thickness.
2. Place about 1 or 1 ½ tablespoon of the filling on one side of the circle, keeping edges empty. Apply little water, on the edges using your fingertip.
3. Trim the extra edges, if any. Slightly fold the edges towards the centre using your fingers. Then press the folded edges using the tip of a fork. Make sure the edges are completely sealed otherwise they will open while frying.
4. Heat oil in a pan, fry gujia's one or two at a time, till golden brown.

Yield: Makes about 10-12 gujiya's.