Learn How To Make Delicious Gujiya With This Step By Step Recipe Guide

To make gujiya, first prepare a dough with all-purpose flour and ghee, and roll it into small circles. Cook a filling of khoya, coconut, nuts, sugar, and cardamom. Place the filling on each dough circle, fold, and seal. Fry the gujiyas in ghee until golden brown, then allow them to cool

To make gujiya, first, prepare a dough using all-purpose flour and ghee, and roll it into small circles. For the filling, cook khoya with grated coconut, nuts, sugar, and cardamom until well blended. Place a spoonful of the filling onto each dough circle, fold it in half, and seal the edges by pressing them together. Fry the sealed gujiyas in hot ghee until they turn golden brown and crisp. Allow them to cool before serving or storing.

Ingredients:

For the Dough:

2 cups all-purpose flour (maida)
1/4 cup ghee (clarified butter) or melted butter
1/4 teaspoon salt
Water (as needed)

For the Filling:

1 cup khoya (reduced milk)
1/2 cup grated coconut
1/2 cup chopped nuts (cashews, almonds, pistachios)
1/2 cup powdered sugar
1/4 cup chopped dates (optional)
1/2 teaspoon cardamom powder
1 tablespoon poppy seeds (optional)

For Frying:

Ghee or oil

Instructions:

1. Prepare the Dough:

In a mixing bowl, combine the all-purpose flour, salt, and ghee.
Mix well until the mixture resembles coarse crumbs.
Gradually add water, a little at a time, and knead into a smooth, pliable dough.
Cover with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the Filling:-

Heat a pan over medium heat and add the khoya. Cook until it turns slightly golden and loses moisture.
Add the grated coconut, chopped nuts, and poppy seeds. Cook for another 2-3 minutes.
Stir in the powdered sugar, cardamom powder, and chopped dates (if using). Mix well and cook for another 2 minutes
Remove from heat and let the mixture cool completely.

3. Assemble the Gujiya:

Divide the dough into small balls and roll each ball into a thin circle, about 4-5 inches in diameter.
Place a spoonful of the filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape. Press the edges together to seal.
Use a fork or a gujiya mold to crimp and seal the edges securely.

4. Fry the Gujiyas:

Heat ghee or oil in a deep pan over medium heat.
Fry the gujiyas in batches, ensuring they are golden brown and crisp on both sides.
Remove from the oil and drain on paper towels.

5. Cool and Store: