Ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (rava)
- 4 tbsp ghee (clarified butter)
- A pinch of salt
- Water (as needed, to make the dough)
For the Filling:
- 1 ½ cups khoya (mawa), crumbled
- ½ cup grated fresh coconut (optional)
- ¼ cup powdered sugar
- ¼ cup chopped mixed dry fruits (cashews, almonds, pistachios, raisins)
- ½ tsp cardamom powder
- 1 tbsp ghee
- A pinch of saffron strands (optional)
For Frying:
- Ghee or oil, for deep frying
Instructions:
Step 1: Prepare the Dough
- Mix the Dry Ingredients: Start by sifting the all-purpose flour (maida) and semolina (rava) into a large mixing bowl. Add a pinch of salt to balance the flavors. These ingredients form the base for your Gujiya’s outer layer.
- Incorporate Ghee: Heat 4 tablespoons of ghee in a pan until it melts. Pour the warm ghee into the flour mixture. Use your fingers to rub the ghee into the flour, forming a crumbly texture. The ghee will give the dough its richness and flakiness.
- Form the Dough: Gradually add water, a little at a time, to the flour mixture. Mix it until a smooth, stiff dough forms. The dough should not be too soft but should hold its shape when pressed. Once done, cover the dough with a damp cloth and let it rest for about 20-30 minutes. Resting the dough ensures that it is pliable and easy to shape.
Step 2: Prepare the Filling
- Cook the Khoya: Heat 1 tablespoon of ghee in a non-stick pan over medium heat. Add the crumbled khoya and cook it until it softens and turns slightly golden. Stir continuously to avoid burning. This step helps release the moisture from the khoya, making it easier to stuff inside the Gujiya.
- Add Coconut and Dry Fruits: If you’re using grated coconut, add it to the khoya mixture and cook for a few more minutes. Add the chopped dry fruits (cashews, almonds, pistachios, and raisins) to the mix and stir. These will add texture and a nutty flavor to the filling.
- Sweeten and Spice it Up: Add powdered sugar to the cooked khoya mixture and stir well until it melts. Once the sugar is dissolved, add cardamom powder for fragrance and a pinch of saffron strands (if using) for color and richness. Cook for another minute and then remove from heat. Let the filling cool completely before using it.
Step 3: Shape the Gujiya
- Divide the Dough: After the dough has rested, divide it into equal portions, depending on the size of the Gujiya you want to make. Roll each portion into a smooth ball.
- Roll Out the Dough: Lightly flour your rolling surface. Take one dough ball and roll it into a thin disc, about 4-5 inches in diameter. The edges should be thinner than the center.
- Stuff the Gujiya: Place a spoonful of the cooled khoya filling in the center of the dough circle. Be careful not to overfill, as it can make sealing the Gujiya difficult. Ensure the filling is well-centered.
- Seal the Gujiya: Carefully fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the Gujiya completely. You can use your fingers to crimp the edges for a decorative touch, or use a fork to press down and ensure the edges stay sealed.
Step 4: Fry the Gujiya
- Heat the Oil or Ghee: Heat ghee or oil in a deep frying pan or kadhai over medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is at the right temperature.
- Fry the Gujiya: Carefully slide the prepared Gujiya into the hot oil, one at a time. Don’t overcrowd the pan, as this can lower the oil temperature and lead to uneven frying. Fry the Gujiya on medium heat until they turn golden brown and crisp. This may take about 4-5 minutes for each batch, depending on the size of the Gujiya.
- Drain Excess Oil: Once the Gujiya is fried, remove it from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Step 5: Serve and Enjoy
Once all the Gujiyas are fried and cooled, serve them warm or at room temperature. They are delicious as-is, or you can drizzle them with a bit of sugar syrup if you prefer extra sweetness.