Ingredients:
- Ghee / Oil to fry
- For the Cover :
- 500 gms Maida (All purpose flour)
- 6 tblsp Oil / Ghee (melted)
- For the Filling :
- 500-600 gms Khoya
- 1/2 tsp green Cardamom Powder
- 25 gms chopped Almonda
- 25 gms Raisins (Kishmish)
- 25 gms dried Coconut (shredded)
- 350 gms Sugar (Cheeni) or to taste (powdered)
How to make gujiya:
●Sieve the flour.
●Mix the six tablespoons of oil with the maida.
●Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to
a certain extent.
●Now add some water and knead lightly.
●Keep adding water as required and knead into a soft but tight dough.
●Set aside and cover with a damp cloth.
●Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
●Add sugar and cardamom powder into the khoya and mix well.
●Add almonds, cashews, coconut and raisins.
●Fry for 2 minutes and remove from the heat.
●Allow it to cool.
●Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
●Fill half the round with the khoya mixture, fold it and seal the round, twisting the
edges inwards.
●Take care that 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 on a medium flame..
●When golden brown in colour, drain and remove.
●Store for use in an airtight glass jar.
Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
● For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp
of filling mixture on one side.
●Moisten the edges of the round and fold one side of the mould over the other.
●Remove the excess edges and reuse.