Gujiya

Just in time for Holi!  The following recipe will make at least 25 gujiya.

Filling
3 oz. dried coconut, finely shredded
3 oz. sweet milk barfi or kalakand (plain) *
2 black cardamoms, seeds shelled and ground, peels discarded
6 white cardamoms, seeds shelled and ground, peels discarded
2 Tbsp raisins (optional)
Mix together all ingredients for the filling, and keep aside.
* Barfi or Kalakand can be found at an Indian sweets store.

Dough
The dough is the same as that of samosa, as described here.  Let the dough sit, but for no more than 30 minutes.  After that, frying it becomes harder.

Preparation
Roll out a circle of dough, about 2.5" in diameter.  Place a tablespoon of filling in the center of the circle.
Fold half the circle into a semicircle (over the filling), and seal the edges either by pinching them together, or by pressing them with a fork.  Then roll the edge over towards the center, making doubly sure that the dough will not open up while frying.  Deep fry over medium heat (slowly), until golden.