Baked Millet Gujia

To Make Dough:

1. Sieve wheat and foxtail millet flour together.
2. Add salt, warm oil, some watter and and crumble.
3. Add more water in batches and knead to a smooth dough. If the dough is tacky, add some more flour and knead again.
4. Cover the dough and let rest for 30 minutes.

To Make the Filling:

1. Dry roast semolina in a pan or kadhai until a nice aroma develops. Make sure to not burn the rava. Remove from the heat.

2. Roast poppy seeds till they begin changing color and then remove from the heat.
3. Similarly, roast desiccated coconut for few seconds and remove from the heat.
4. Combine roasted rava, poppy seeds, and desiccated coconut.
5. Add khoya and grated jaggery once the mixture cools down.
6. Mix everything well with your fingers.
7. Add cardamom powder and mix again.

To Prepare Gujia:

1. Make small lemon-sized balls out of the dough. Dust each ball with flour with flour and roll flat.

2. Place 1 - 2 tbsp flattenned discs with filling mixture.
3. Fold in half and to seal the edges by either twisting the poori or pressing the edges with a fork.
4. Serve and enjoy!

 Trivia

 Gujiyas are typically made in a half moon shape.