Gujia recipe

Ingredients:

For the Dough:

• 2 cups all-purpose flour (Maida)
• 4 tbsp ghee (clarified butter)
• Water (as needed)
• A pinch of salt

For the Filling:

• 1 cup khoya (Mawa), crumbled
• 1/2 cup powdered sugar (adjust to taste)
• 2 tbsp desiccated coconut (optional)
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 2 tbsp raisins
• 1/2 tsp cardamom powder
• 1 tsp chironji (optional)

For Frying:

• Ghee or oil

Instructions:

• Prepare the Dough: Mix Maida and salt in a large bowl. Add ghee and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead into a firm dough.  Cover with a damp cloth and let it rest for 30 minutes.

• Make the Filling: Dry roast the crumbled khoya on medium heat for 4–5 minutes until slightly golden. Let it cool. Mix roasted khoya with powdered sugar, fried and crushed dry fruits, coconut, and cardamom powder.

• Assemble the Gujias: Divide dough into small balls. Roll each into a small disc (4–5 inch diameter). Place 1–2 teaspoons of filling in the centre. Moisten the edges with water and fold into a half-moon shape. Press edges to seal. You can use a gujia mold or manual through hand for neat shaping or crimp the edges.

• Fry the Gujias: Heat oil or ghee on medium heat. Fry gujias in batches until golden brown and crisp. Drain on paper towels.

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