Gujiya | Recipe for Indian snacks

Ingredients

All purpose flour – 1 cup (Maida)
Ghee – for frying
Salt – a pinch
Khoa - ½ cup
Cashew nuts – 4, chopped
Almonds – 4, chopped
Raisins – 12-15
Cardamom powder – ¼ teaspoon
Sugar – 3 Tbsp
Ghee – for deep frying

Method

Step 1

Make the stuffing of gujiya by heating the khoa in a pan on medium heat. Khoya is essentially milk solids, so it will melt a little. Keep stirring it till it changes colour to light brown -this will take about 5 mins on very low flame. Take it off the stove and allow it to cool a bit. Add cashews, almonds, raisins and cardamom powder. Keep it aside. After the stuffing cools down completely, add the powdered sugar and mix it all well with your hands taking care that there are no lumps.

Step 2

To make the pastry dough, mix flour, salt, 1 Tbsp ghee and knead the dough using 1/4th cup water. The dough should start with being crumbly but will become smooth and stiff after you finish the kneading. Cover the dough with a moist cloth keep the dough aside for about 10 minutes.

Step 3

Divide the dough into 10 equal parts and make 10 smooth balls using your palms and fingers. Roll out 10 small discs of about 4-inch diameter out of each of these dough balls.

Step 4

In each of these discs put about 1 Tbsp of the prepared stuffing in the centre. apply water to the edges and fold the disc to form a half circle with stuffing inside. Seal the edges well. You can use a fork to seal it well. Repeat with all the discs and the gujiyas are ready for frying.

Step 5

Heat ghee in a deep wok and reduce the flame. Fry 2-3 gujiyas at a time on very low flame so that the outer covering gets cooked through and the khoya inside melts and coats the gujiya from inside.