Delicate darling - Pistachios gujiya/puri

Pistachios gujiya/puri my today's experiment. During diwali  my aunt used to make almond (badam) puries, duly copied her recipe but replaced almond with pista. It started great, even puries were surprisingly puffing very well. Must say am terrible when it comes to deep frying, got excited when they were turning out well, eventually I ended up frying my index finger :(( 

With burning fingers I couldn't continue with puries, so ended up making gujiya's, they seemed quick and easy. Shared it with Ritika and Asima. I was calling them as kachories, thanks Ritika for educating me the difference between kachories and gujiya. Somehow manged to make few click with damaged fingers. Hope you guys will enjoy this recipe at some point, but do with care. This sweet itself is very delicate and lots of care is need while processing. Now my kitchen is like a war field, will go and set them...hope you all have a great weekend...Hugs!

I used cashew in the recipe because they give a smooth texture to the nut paste which is used in fillings.

50 grams of sugar that i used was bit mild so I dusted  caster sugar on top of  puries and gujiya. Fell free to add directly to stuffing or similar to mine.

Ingredients

For filling
100 gram Pistachios
50 gram cashew
50 gram caster sugar (powdered sugar)
few drops of green food color

For puries or gujiya
300 gram mida (refined flour)
Dash of salt
4 table spoon of warm ghee  (clarified butter)

For frying
300 ml of ghee or oil

Method
Soak both the nuts separately overnight. Peal the skin of pistachios (as they have pungent taste) in the morning. Towel dry the nuts and grind them to smooth paste. Now add sugar and food color and mix uniformly. Use ghee or oil and make desired size balls (they will be sticky so play with it ) and refrigerate it.

Now to make dough. Mix salt with dry flour and add ghee, mix uniformly. Using required water (according to your choise) make soft dough. Knead the dough for about 20 to 30 minutes and they will help to bring crispiness after frying.

Make balls, larger than the stuffing one.

For puries, roll the dough just enough to place the filling and cover it perfectly. Now very carefully roll the stuffed balls. Make sure not to add too much of pressure as the filling will squeeze out. Dust dry flour while rolling. Then fry then in hot ghee or oil.

For gujiya's roll the dough into thin puri, place the stuffing and  fold the puri in to semi-circle, press the corners and gently fold the corners to get a beautiful design. Fry them in hot oil.