How to make gujiya

Preparation time-45 minutes
No of pieces-10

Ingredients:

• All purpose flour(maida)-250 gm(2.5 cup)
• Mawa(khoya)-100 gm(1 cup)
• Mix dry fruits (chopped)-50 gm(1/2 cup)
• Desiccated coconut-25 gm (1/3 cup)
• Powdered sugar or normal sugar-3 tbsp
• Cardamom powder-1/3 tsp
• Ghee-2 tbsp
• Cooking oil for frying

Method:

Dough Preparation-

• Add 3 tbsp cooking oil in the maida and mix it properly.
• Add water and mix it, add water and knead it into stiff dough (stiffer than roti dough).
• Cover it and leave it for 15 minutes.

Stuffing-

• Turn on the flame, heat a pan and reduce the flame to low.
• Add desiccated coconut and roast it for a minute, keep stirring.
• Take it out in a plate and keep it aside, add ghee in the same pan, let it heat.
• Add chopped dry fruits, fry it for a minute on low flame.
• Add mawa(khoya), cook the mawa for a minute on low flame, keep stirring.
• Turn off the flame and let it cool down completely.
• Once the mawa is cold, add sugar, cardamom powder and roasted coconut, mix it properly.
• Stuffing is ready.

Gujiya Preparation:

• Grease the gujiya maker or mould with ghee.
• Take a small portion of dough, roll it into poori shape.
• Place it inside the gujiya maker, put 2 tsp stuffing inside.
• Apply few drops of water on the edges of the poori, close the machine and gently press the edges.
• Take it out from the gujiya maker, Repeat the process to make gujiya from remaining dough.

Frying process:

• Heat sufficient oil in a deep pan, keep the flame on low-medium.
• Drop a small ball of dough to check the temperature of oil.
• Place 3-4 gujiyas at a time in hot oil, Fry it for 4-6 minutes on low medium flame, keep flipping in between.
• Take it out in a kitchen towel to absorb extra oil from it.
• Repeat the frying process for remaining gujiyas.
• Gujiya is ready to serve(Store it in a airtight container and consume within 5-7 days).