Gluten free gujiya

Ingredients

• Pastry dough
• 250 g flour ( 150 g (1 cup) GF all-purpose flour + 90 g (3/4 cup) cassava flour + 40 g ( a little over 1/4 cup) Bob's red mill millet flour
• 3 tbsp canola or coconut oil
• 1/8 tsp sea salt
• 1 1/2 tbsp turbinado sugar (not required in gujiya with regular flour)
• 1/2 tsp green cardamom powder
• Filling
• 90 gm almonds
• 90 gm seeds(pumpkin, sunflower, and white sesame)
• 30 gm unsweetened shredded coconut
• 105 gm (9) pitted medjool dates, roughly chopped
• Oil for frying

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Preparation

• Stir turbinado sugar into 1/3 cup water.
  For the stuffing
  In a pan, roast almonds and coarsely grind them in a food processor. Remove in a medium bowl.
  Then separately roast all the seeds stirring frequently, until fragrantly roasted. Pulse together in a food processor until coarsely chopped.
  Add dates and give quick mini pulses to combine. Remove and add it to the almonds.
  Next, add coconut to the pan and lightly toast it over low medium heat. Remove and add it to the almonds and seeds. Mix everything well.
  For the pastry dough
  In the bowl of a food processor, fitted with dough blade combine the flours and salt and process with 2-3 pulses.
  With the motor running on, slowly add oil and then immediately start adding sweet water (1/3 cup) through the feed tube.
  Stop the machine once the mixture starts to look crumbly but moist.
  Remove the dough from the processor bowl to the work surface covered with plastic wrap. Use the sides and palms on your hands to gently but coercively bring the dough together by pressing and gently kneading. If you find that the dough needs water just add a little bit at a time and knead it in well before deciding whether to add a little more to form a semi-hard dough.
  Cover with wet towel and leave to rest for 10 minutes.
  Making the Gujiya
  Scoop out walnut size dough (see picture)onto your palm and roll into a smooth ball. If the dough ball crumbles, fix it by a splash of water and re-roll it.
  Place the ball in between two pieces of plastic wrap and roll out to 3mm thick disc. If the dough develops cracks, lift the plastic and push the cracks together with a finger and roll again. If the dough sticks, pick up the dough and move it slightly (no need to flour). Moving the dough will keep it from sticking.
  Place the rolled dough on the gujiya make and add about a tbsp of stuffing in one side of the mold. Do not overfill the mixture else gujiya will open up while deep frying. Fold the rolled dough over, close the mold and press lightly on the edges to seal (do not apply water). Remove the excess dough from sides. Add the trimmed dough with the rest of the dough. Open the mold and unmold the gujiya with your finger. Avoid pressing with pressure; gujiya will be very soft and fragile by now. Prepare the remaining in the same way. Keep filled gujiya under the damp paper towel or cloth on a tray lined with parchment paper or Silpat.
  If you do not have the mold, you can do it the traditional way.; Place the stuffing in the center of the rolled dough. Fold the round in half creating a half-moon shape. Gently seal the edges by pressing together. Then create a decorative edge by pressing the edges of the dough together with the back of a fork (gluten free dough needs gentle handling).
  Frying the gujiya
  Heat oil/ghee in a kadhai on medium-low flame. Once the oil is hot enough gently drop the filled gujiya and fry them, flipping in between until golden. Fry all of them in a similar manner. Transfer them on a paper towel to drain excess oil.
  Once they cool down, you can easily store them in an airtight container for two weeks.

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