Gujiya
A popular North Indian sweet of a crisp pastry filled with khoya (evaporated milk solids) and dry fruits stuffing.
Ingredients
For Dough
- 2 cups all purpose flour
- 1/2 cup water
- 2 tbsp ghee
For Stuffing
- 1 tbsp ghee
- 200 grams khoya grated
- 1/3 cup chopped dry fruits I used cashews, pistachio and raisins
- 1/3 cup powdered sugar sifted
- 5 green cardamoms powdered
Instructions
For Dough
- Melt the ghee and pour it in a bowl with all purpose flour.
- Rub the flour and ghee mixture with your fingertips to form a wet sand like a structure.
- Add water in parts as you being kneading. The dough needs to be firm so add water accordingly.
- Cover the dough with wet cloth for 30 minutes.
For Stuffing
- In a medium pan melt ghee on a low flame. Add grated khoya and stir continuously.
- Cook until the khoya comes together like a paste. Remove from the flame and let it cool completely.
- Once khoya has cooled down add sifted powdered sugar, dry fruits and cardamom powder. Mix everything well and keep it aside covered until ready to make gujiyas.
For Gujiya
- Apply ghee on your palm and give the dough one last knead. Roll the dough and divide into 20 equal parts.
- Roll each part between your palms to make balls and place them back in the bowl. Cover the bowl with wet cloth.
- Using a roll pin, roll each ball into a 4 inch (diameter) circle and apply water over the circumference.
- Place about 1 tbsp filling on one side of the circle and carefully bring the edges together and join while gently pressing them. Don't overfill the gujiya otherwise it will hard to shape them and might break out while frying.
- Pleat the edges or else trim the extra edges with sharp knife.
- Placed the prepared gujiyas on a plate and cover with wet cloth while the oil is ready to fry them.
- Once the oil is hot enough (add a small piece of dough and if it comes up gradually, the oil is ready), carefully slid the gujiyas in the oil one at a time.
- Deep fry one side, flip each gujiya carefully to fry the other side. Fry until both sides are golden brown.
- Drain the gujiyas on a paper towel and store them in air tighter container once they are cooled completely.