Gujiya
Ingredients
Ghee/Oil to fry
For the Cover:
- 500 gms all-purpose flour
- 6 tbsp oil/ghee (melted)
For the Filling:
- 500–600 gms khoya
- 1/2 tsp green cardamom powder
- 25 gms chopped almonds
- 25 gms raisins
- 25 gms dried coconut (shredded)
- 350 gms sugar or to taste (powdered)
Method
- Sieve the flour.
- Mix six tablespoons of oil with the maida.
- Using fingers, mix well so the mixture takes the form of breadcrumbs and binds slightly.
- Add water little by little and knead lightly into a soft but tight dough.
- Cover with a damp cloth and set aside.
- Mash the khoya and fry in a kadhai till light brown in color.
- Add sugar and cardamom powder to the khoya and mix well.
- Add almonds, cashews, coconut, and raisins. Fry for 2 minutes and remove from heat.
- Allow the mixture to cool.
- Divide the dough into small balls and roll each into a 4-inch round.
- Fill half the round with the khoya mixture, fold, and seal the edges by twisting inwards.
- Ensure the filling does not ooze out.
- Prepare all the gujiyas and spread on a cloth.
- Heat ghee in a kadhai and deep fry the gujiyas in batches over medium flame.
- When golden brown, drain and remove.
- Store in an airtight glass jar.
Tip:
- Gujiya moulds can also be used (easily available in markets).
- To use moulds, place the rolled dough ball in a greased gujiya mould, fill with 1 tbsp of filling, moisten edges, fold, and seal. Remove excess edges and reuse.