Directions: |
Directions:Filling
1. On medium heat, add 1 tsp. of ghee in a non stick saucepan. Add crumbled or grated mava , ¼ tsp. of cardamom, a few strands of saffron and cook until it starts to change colour to golden brown. Sprinkle 1 tbsp. of sugar on the mava, mix well and set it aside to cool.
2. On medium heat fry ghoond (edible gum) in 2 tbsp. of ghee until the ghoond puffs up. Remove from the heat with a skimmer and set aside in a colander to remove excess ghee..
3. In the saucepan in which mava was cooked, add 2 tbsp. of ghee and fry grated coconut on medium until it starts to turn golden brown. Turn down the heat to low.
4. Add all the nuts and raisins and cook for about 2 - 3 minutes.
5 Add the cooked Mawa, sprinkle rest of the cardamom.powder crushed fennel seeds and nutmeg powder.
6 Add poppy seeds and fried ghoond. Mix well and add the saffron
7. Lastly sprinkle 3 tbsp. of sugar and mix well. Take the saucepan off the heat and let it cool.
Pastry
1. In a large bowl, sieve all purpose flour, a pinch of salt and cardamom.
2. Rub melted ghee into the flour with your fingertips until it forms breadcrumbs like texture.
3. Add water gradually and knead to form a firm and pliable dough. Do not make the dough soft.
4. Form a ball and set aside in a covered bowl for 30 minutes to set.
5. Knead the dough and divide in two parts. Make a log from each part. Further cut each log with a knife into equal parts, about the size of pooris.
6 Cover the rest of the dough with a wet kitchen towel.
8. Flatten each ball with a rolling pin to about 5" in diameter disc.
9. Place a heaping spoonful of the coconut filling in the centre and apply water to the edges.. Do not overstuff the singola. Fold over to the other side of the disc by pressing the edges with your fingers and secure the edges. You can also use a fork to secure the edges.
10. With your fingers make a pleated design at the edges. Just keep folding and twisting the edges like the empanadas.
11. Deep fry in canola oil each singola or vedmi or gujiya on low heat until it is golden brown in colour. With a skimmer you can move the vedmi around in the oil.
12. Remove from the heat and place it on a paper towel to remove excess oil. |
This recipe for Vedmi or Singola or Gujiya is from