Gujiya
Gujiya is a popular Indian sweet snack often made during festivals like Holi and Diwali. This recipe uses khoya, also known as mawa, along with sugar, coconut, raisins, and cardamom powder for the filling. The outer covering is made with all-purpose flour (maida), ghee, and a pinch of salt. Gujiyas are deep-fried until crispy and golden brown, making them a delightful treat for special occasions.
Ingredients
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Instructions
Cooking Steps
In a large bowl, combine the flour, salt, and ghee.
Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.
Add water gradually and knead into a firm, stiff dough.
Cover with a damp cloth and let it rest for 30 minutes.
Make the Filling:
Heat a pan on low flame, add the crumbled khoya, and sauté until it turns golden and aromatic. Let it cool.
Once cooled, mix in powdered sugar, grated coconut, raisins, cardamom powder.
Shape the Gujiyas:
Divide the dough into small lemon-sized balls and roll out into small circles (~4-5 inches).
Place a spoonful of filling in the center of each circle.
Apply water along the edges, fold into a half-moon shape, and seal tightly. Use a fork or gujiya mold for a decorative edge.
Fry the Gujiyas:
Heat ghee or oil in a deep pan on medium-low heat.
Fry the gujiyas in batches, turning occasionally, until they are golden and crisp.
Remove and place on paper towels to drain excess oil.
Serve it.