Chocolate Gujiya

Ingredients

• 1 Cup All-Purpose Flour
• 3 Tablespoons Clarified Butter
• 1/8 Teaspoon Salt
• 2 Cups Water
• 2 Cups Condensed Milk
• 3 Cups Sugar
• 2/3 Teaspoon Cardamom Powder
• 1 1/2 Cups Chocolate Chips
• 2 1/2 Cups Vegetable Oil (For Deep Frying)
• 1 Cup Heavy Cream
• 1 Cup Melted Chocolate

Directions

1. Combine flour with butter, 1 cup water, and salt to form a dough. Set aside for at least 2 hours.
2. Cook condensed milk with 1 cup of sugar in a saucepan over medium heat until brown. Stir in 1/8 teaspoon of cardamom powder and remove from the heat. Allow the mixture to cool slightly, and add 1/2 cup of chocolate chips and mix well.
3. Roll out the dough into a thin sheet, and cut out circles using a medium sized cookie cutter. Add a teaspoon of the condensed milk mixture to each cutout and seal the edges with a thin layer of water making a half moon shape, and crimp a fork. Repeat with remaining dough and condensed milk mixture.
4. Deep fry the pastries until golden brown. And, transfer to a paper towel lined plate to drain.
5. Combine 1 cup sugar and 1 cup water to a saucepan and bring to a boil over medium-high. Cook until sugar completely dissolves. Meanwhile, heat 1 cup of chocolate chips in the microwave for 2 minutes, stirring every 30 seconds. Stir melted chocolate with the heavy cream.
6. Dip the pastry into the sugar syrup and then in chocolate syrup, and serve with a dusting of the cardamom powder.