- Sieve wheat flour.
- Mix in salt.
- Add warm oil and make crumbles of flour with your finger.
- Add water and knead dough till smooth.
Note: If the dough is sticky, add little flour and knead again.
- Cover the dough and set aside.
- Dry roast rava in a pan or kadhai till a nice aroma develops.
- Remove from the heat.
- Roast desiccated coconut for a few seconds and remove from heat.
- Roast peanuts and pottu kadalai and remove from heat.
- Remove peanut skins.
- Combine rava, desiccated coconut, peanuts, roasted gram, cardamom powder, and jaggery and grind to a coarse powder.
- Make small lemon-sized balls out of the dough.
- Roll balls using rolling pin to make a circular shape disc.
- Stuff each circular disc with 1 or 2 tbsp of filling mixture.
- Fold in half and seal the edges by either twisting them or pressing them together using a fork.
- Preheat oven to 180 °C for 10 mins.
- Place a parchment paper on a baking sheet.
- Grease the paper with little oil.
- Place stuffed gujias on the tray leaving space between each piece.
- Place the tray in the middle rack and bake at 180 °C for 10 mins.
Note: The bottom will start changing color.
- Take out the tray and turn the gujia over to the other side.
- Bake again for 5-8 mins and remove from the oven.
Note: The baking time may differ for each according to your oven.
- Transfer baked gujias to a cooling rack, let cool completely, and store in an airtight container.
Every jar of peanut butter is made with over 500 peanuts.