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)
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.