100 gram Pistachios
50 gram cashew
50 gram caster sugar (powdered sugar)
few drops of green food color
For puries or gujiya
300 gram mida (refined flour)
Dash of salt
4 table spoon of warm ghee (clarified butter)
300 ml of ghee or oil
Soak both the nuts separately overnight. Peal the skin of pistachios (as they have pungent taste) in the morning. Towel dry the nuts and grind them to smooth paste. Now add sugar and food color and mix uniformly. Use ghee or oil and make desired size balls (they will be sticky so play with it ) and refrigerate it.
Now to make dough. Mix salt with dry flour and add ghee, mix uniformly. Using required water (according to your choise) make soft dough. Knead the dough for about 20 to 30 minutes and they will help to bring crispiness after frying.
Make balls, larger than the stuffing one.
For puries, roll the dough just enough to place the filling and cover it perfectly. Now very carefully roll the stuffed balls. Make sure not to add too much of pressure as the filling will squeeze out. Dust dry flour while rolling. Then fry then in hot ghee or oil.
For gujiya’s roll the dough into thin puri, place the stuffing and fold the puri in to semi-circle, press the corners and gently fold the corners to get a beautiful design. Fry them in hot oil.