Gujiya

Ingredients:

For the dough:

2 cups maida/ all purpose flour

2 tbsp sooji semolina flour

4 tablespoons ghee melted

water to knead the dough, around 1/2 cup

For Stuffing:

1 cup finely chopped nuts preferably almond, cashew

Sweetened desiccated coconut add per taste. (Or dry roast shredded coconut and add sugar)

2 cups grated mawa/khoya milk solids

6 Cardamom - Powdered

For Glazing:

1 cup sugar

1/2 cup water

4 tbsp sliced almonds and pistachios

Few strands of Saffron

Oil or ghee for frying, I use a mix of both

Instructions:

Take flour and sooji in a large bowl. Add melted ghee to flour. Mix them till the ghee gets incorporated in the mixture well. Make a soft dough by adding water slowly as needed. Knead the dough until the dough becomes slightly stiff and pliable. Cover the dough with a damp cloth and let it rest for 30 to 45 minutes. I cover with a damp paper towel (which I soak in water and then squeeze out all the water).

To make the filling: Grate the mawa in a large bowl. Then mix in the chopped nuts, sweetened desiccated coconut and cardamom powder.

Meanwhile mix 1 tablespoons flour with 2 tablespoons water in a small bowl. This mixture will be used to seal the gujiyas.

Divide dough into equal balls after it has rested. Keep it covered all the time as you roll each ball one by one. 

Meanwhile also heat oil in a kadai on medium-low heat to fry the gujiyas. I use a mix of oil and ghee.

Roll each ball into a small circle of 5 to 6 inch diameter.

Fill 1 tablespoon filling inside, do not overfill. Apply the flour-water paste on one semi circle.

Close the gujiya and fold the edges.

Once the gujiyas are filled and oil is hot enough, fry them on medium-low heat until light golden brown in color. 

Garnishing:

Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.

Dip the gujiyas into the syrup making sure they are coated with syrup all around. Place the gujiyas on a wire rack to allow the extra syrup drain.

Garnish the gujiyas with sliced almonds and pistachios while the gujiyas are still moist with syrup.

Gujiyas will be dry in an hour.

Gujiya can be stored in airtight container up to a month.