SUPER SOFT/CRUNCHY/ LAYERED GUJIYA/RECIPE IN HINDI/DIWALI SPECIAL. HD

lAYERED GUJIYA /lAYERED KARANJI is one of the sweet recipe especially made in diwali.made up of flour and layered with cornflour cream.once start eating ,gets melted .such soft and delicious with fine crunch. Ingredients- For filling/saran Semolina - 100 gms Dry grated coconut- 75 gms Wheat flour- 75 gms Caster sugar- 6 tbsp 1 tsp cardamom powder Chopped dryfruits of own choice ghee For dough- 200 gms – all purpose flour 1 tbsp hot ghee 125 ml water and 2 tbsp oil ½ tsp salt and some milk to seal the edges of karanji For cornflour cream- 3 tbsp ghee 4 tbsp heaped cornflour Method- For saran/filling- Heat 2 tsp ghee in pan, once heated,reduce flame,anf roast semolina for 8 to 10 mins on low flame.once roasted , remove and keep aside in bowl. Now in same pan ,roast dry grated coconut for 3 mins,till it leaves its fragrance,once done, keep aside in same bowl. Now in pan roast wheat flour for 3 to 4 mins ,and then remove in pan. Take 1 tbsp ghee roast chopped dryfruits till it slightly change colour.all this ingredients bring together in bowl and cool it. Mean while knead dough. For dough- Take all purpose flour, add 1 tbsp hot ghee , mix well. Add ½ tsp salt anf knead by adding water. Knead it soft and put water in time interval. Add 1 tbsp oil and knead again for 5 mins. Total knead dough for around 10 to 165 mins. Rest for 10 to 15 mins. Mean while let make cornflour cream. For cream- Take 3 tbsp ghee,beat for 4 to 5 mins till it becomes light, then add cornflour and mix well, till it becomes creamy texture. Now lets make gujiya- Take dough make big lime size round balls , roll it with rolling pin and make chapatis, make three chapatis.now take first chapati, apply cornflour cream all over chapati very carefully. Then place second chapati on 1st one ,again apply cream on second one,now place third chapati, apply cream.now roll the chapatis and make 1 big long roll. Cut the roll into ½ inch pieces. Of one roll, you can cut around 15 to 20 pieces. Now,in the same position ,take one piece,dust some flour and make poori of it , with rolling pin. Now put the filling in center, apply milk on the edge and seal both side of adges by pressing with fingers or thumb. Take karanji cutter and cut the sides. And this way gujiya is ready to fry. In same way make rest of the gujiyas. Now take ghe in a pan, heat it.Once heated ,reduce the flame and deep fry the gujiya on low flame.fry for a min,then flip and fry from other side. Colour of kgujiya should not change , it should be white only or else light brown colour. Once fried you can see the layers. Layered gujiya is ready. Fry rest karanji in same way.Eat and enjoy super tasty gujiya,once starts eating gets melted in mouth,such soft with fine crunch in it. Tips- Enjoy layered gujiya in any festival or season. Once gujiya is fried ,cool it and keep in air tight container .you can keep this for weeks. In this way with thid ingredients you can make three rolls , of three layered chapatis. And from each roll yo