Gujiya Recipe

Ingredients

For the outer covering

Refined flour (maida) 4 cups
Salt ½ tsp
Ghee 
Gujiya mould

For the filling

Khoya/mawa 500 gm
Sugar 1 cup
Desiccated coconut 31/2 tsps
Cashewnuts chopped 1/2 cup
Almonds chopped 1/2 cup
Raisins 1/2 cup
Green cardamom  ½ tsp


Method

• Mash the khoya/mawa and roast it in a deep pan on medium heat till it turns pink. Remove it from the gas and allow it to cool. 
• Add all the other filling ingredients to the khoya, mix together and keep aside.
• Sieve flour and salt and add five tablespoons of ghee.
• Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for 15 minutes.
• Divide the dough into small balls and roll each ball into a small puri of four inches diameter.
• Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side.
• Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough so that it get a shape and you can reuse the excess dough.
• Prepare gujiyas as per your requirement and spread on a damp cloth.
• Heat sufficient ghee in a deep pan and deep fry the gujiyas on a medium heat, till golden brown.
• Remove the gujiyas and keep on an absorbent paper. 
• Cool, serve and store in an airtight tin