Wednesday 12 March 2014

Preparation time: 20 minutes
Cooking time : 20 minutes
Serves: 10-12
2 cups all purpose flour (maida)
1/4 tsp salt
3 tbsp pure ghee or oil
2 cup s khoya/mawa,grated and lightly roasted
4 tsp desiccated coconut
10 cashewnuts chopped
10 almonds chopped
1/4 tsp green cardamom powder
2.5 cup powdered sugar
Oil or ghee for deep frying

  1. Sieve flour and rub in three tablespoons of ghee. Add salt and cold water and knead into a stiff dough.
  2. Cover it with a moist cloth and keep aside.
  3.  Place khoya in a bowl and add desiccated coconut, cashew nuts, almonds and green cardamom powder and mix well. Add powdered sugar and mix properly.
  4. Divide dough into small balls. Grease the gujia mould. Roll out dough balls into small puris, put it on the mould.
  5.  Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmlyand remove extra dough. 
  6. Demold the gujiya and keep it covered with a damp cloth. Similarly make all the gujiyas.
  7.  Heat ghee or oil in a kadai and deep fry gujias on medium heat till golden brown. Drain and place on an absorbent paper. Serve hot or cold.You can store these gujiyas in a container when they cool down.
  1.  If you do not have a mold, gujias can still be prepared. Roll out puris, cut with a katori to get a proper round shape. Place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.
  2. You can also add 2 tbsp semolina roasted in a tbsp of ghee in the stuffing if you like this will absorb any moisture present in the stuffing and then you can store it for more time.

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