- ●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.
Indian sweet to devour the taste buds
GUJIYA RECIPE
#myrecipe
By Beena Chandarana
Dec, 27th
636
Servings
2 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- For the Cover :
- Ghee / Oil to fry
- 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)
Instructions
Notes/Tips
●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.
