For the Cover :
- 1 1/2 cups Maida (All purpose flour)
- 5 tsp Oil / Ghee (melted)
- a pinch of baking powder
For the Filling :
- 1 cup Khoya
- 1/2 tsp green Cardamom Powder
- 25 gms finely chopped Almonds
- 25 gms Raisins (Kishmish)
- 25 gms dried Coconut (grated)
- 250 gms Sugar (Cheeni) or to taste (powdered)
- Ghee / Oil to fry
How to make gujiya:
How to make the dough :
- Sieve the flour. Mix the 5 tsp of oil/ ghee 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 for 20 mins.
How to make the filling:
- Now mash the khoya and roast it in a kadhai / deep pan till light brown in color. Stir constantly or the mava might burn.
- Add sugar and cardamom powder into the khoya and mix well.
- Add almonds, cashews, coconut and raisins.
- Roast 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.
- Gujiya moulds can also be used (they are easily available). 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.