– 1 Cup Maida/All purpose flour – 200 grms Unsweetend Khoya/Mawa – 1/2 Cup Dry coconut optional – 200 grms Powdered Sugar – 2 to 3 tbsp of chopped Dry Fruits Cashew nuts/Almonds/Pista – 1/2 tsp Cardamom Powder – 1 tbsp Melted Ghee – Oil for Frying – a pinch Salt
– In a mixing bowl add maida and salt. – Add melted ghee and mix it well. – Add water little by little and made smooth dough. – Knead the dough well and cover it with damp cloth. – Allow it to rest for 10 to 15 mins.
– Cook crumbled khoya till the raw smell goes off. – Cool the khoya and add chopped dry fruits, roasted dry coconut. – And powdered sugar. _ combine all of them and keep the stuffing ready
– Take small roundel of the dough, – Roll it like a thin poori using rolling pin. Place small portion of the stuffing on one side. – Lightly moisture the edges of the poori. Wrap the stuffing by folding the poori. (to get half circle shape) – Gently press the edges to seal it tightly.
– Make all the gujiyas like this and place them in a plate. – Cover them until we fry them in hot oil.
– Heat oil in a deep and thick bottom pan. – Slowly drop each gujiya into the hot oil. – Drop 3 or 4 at a time. – Fry them on a low flame until the gujiya turn into golden yellow.
– Once done transfer the fried gujiya onto a kitchen tissue. – Repeat the same with all the gujiyas. – If stored in an air tight container, they can be enjoyed for 4 to 5 days. – Enjoy Gujiya on any festival with family and friends.