1 kg Maida
1/2 kg mawa
200 g pistachios
5 g Star anise toasted and powdered
200 gm castor sugar
10 g Orange zest
100 g ghee
In a large bowl combine pistachios, staranise, castor sugar orange zest marmalade and mawa and mix well. Roast lightly in a pan, on low flame till sugar is dissolves and mixture is slightly wet. Reserve. This is the filling for the gujiya. Make a soft dough out of the maida and ghee adding warm water as required. When ready divide dough into balls and roll each ball into a small chappati,
about 4 inches in diameter. Place about 1 tbsp. of the pistachio mixture in the centre of this chappati so the edges are free of filling. Moisten the edges of the chappati and fold one side onto the other. Fry prepared Gujiyas in ghee till it is golden brown in colour. Combine the sugar, orange juice, Anise flowers and orange zest in a deep pan and make a sugar syrup. Pour over the gujiyas. And allow excess syrup to drain away. Cool completely and store in an airtight container. Serve garnished with pistachios.
1 ½ c Maida
In another bowl mix flour, salt, oil and add water, to make dough. Cover and set aside for 1hr. To make polis take a ball of dough and spread with hand. Place a ball of dal mixture in and cover with the dough and seal the ends as shown in the picture. Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Fry like a parantha on hot tava till it gets golden brown color. Serve hot/cold with ghee.