Creamy coconut gujjias

Instructions

1. For the filling, heat the ghee/butter in a small frying pan, add nuts cook for 20 seconds. Saute over a moderate flame until the nuts are golden. Remove from heat and set aside. Into the same pan add the coconut, milk, sugar, dried fruits and cardamom powder and cook over a moderate to high flame, stirring often until the milk has completely reduced and the mixture in the pan becomes a clump and sticks together but is still moist, around 10-15 minutes. Take off the heat, stir in the zest and nuts. Leave to cool.
2. Using the tips of your fingers mix the ghee and water into the flour and knead well until the dough is smooth. It will be a semi-hard dough, add a little more water if necessary. Divide into 8 and roll into marble-sized balls.
3. Place enough oil into a large, open karahi or medium sized saucepan, to come 8-10 cm up the side of the pan and heat up to about 180°C.
4. Take one ball and roll into a thin 8 cm-ish circles on a lightly floured surface. Place 2 tsp worth of filling or an eighth of the filling in the centre of the circle and fold over the edges so you have a semi-circle. Press the edges together and roll segments of the edges slightly inwards, pleating as you go just to ensure the filling does not come out. Repeat until you have done half and place these in the hot oil to fry (over a moderate flame) as you make the next bunch. Fry until they are golden on both sides, turning halfway; it takes about 2-3 minutes in total. Once done, place on some paper towel and repeat with the remaining pastries
5. I like to dust with icing sugar and serve hot or warm.