Peanut Gujia

1. Sieve wheat flour.
   1. Mix in salt.
   2. Add warm oil and make crumbles of flour with your finger.
   3. Add water and knead dough till smooth.

Note: If the dough is sticky, add little flour and knead again.

1. Cover the dough and set aside.

2. Dry roast rava in a pan or kadhai till a nice aroma develops.
   1. Remove from the heat.
   2. Roast desiccated coconut for a few seconds and remove from heat.
   3. Roast peanuts and pottu kadalai and remove from heat.
      1. Remove peanut skins.
   4. Combine rava, desiccated coconut, peanuts, roasted gram, cardamom powder, and jaggery and grind to a coarse powder.
3. Make small lemon-sized balls out of the dough.
   1. Roll balls using rolling pin to make a circular shape disc.
4. Stuff each circular disc with 1 or 2 tbsp of filling mixture.
1. Fold in half and seal the edges by either twisting them or pressing them together using a fork.
5. Preheat oven to 180 °C for 10 mins.
6. Place a parchment paper on a baking sheet.
1. Grease the paper with little oil.
7. Place stuffed gujias on the tray leaving space between each piece.
   1. Place the tray in the middle rack and bake at 180 °C for 10 mins.

Note: The bottom will start changing color.

1. Take out the tray and turn the gujia over to the other side.
2. Bake again for 5-8 mins and remove from the oven.

Note: The baking time may differ for each according to your oven.

1. Transfer baked gujias to a cooling rack, let cool completely, and store in an airtight container. 

Trivia

Every jar of peanut butter is made with over 500 peanuts.