In a non- stick pan mix thoroughly the chopped dates, fresh scraped coconut, slightly roasted sesame seeds, almond bits and mava
Cook on a very low flame till all ingredients are mixed well, add the cardamom powder and keep aside
In a deep thali seive the all- purpose flour with salt, add 3teaspoon of oil and rub well, add the curds and mix, add sufficientwater to make a firm dough, apply a little oil on top of the wellkneaded dough, cover with a damp cloth and keep aside for 15 minutes.
Roll out small puris of the dough
Place a little of the Chocos-date- coconut mixture in the centre of the puri and enclose it to form a semicircular ghugra or karanji shape, seal it well
Repeat with remaining filling and rolled puris
Heat oil in a kadhai and fry the above 'Gujias' on a moderate flame till deep golden in colour, drain well
Serve, can be stored in an airtight container for ten days or so
You may serve the “Gujias” with a little chocolate sauce drizzled on top or with “rabdi” on festive occasions.