Gujiya

Name: Gujiya
Cuisine: Indian
Ingredients: For the dough:--; 2 Cups Refined flour; 1 Cup Clarified butter; As needed Water (to mix); For the filling:--; 1 Cup Khoya; 1 Cup Sugar; 1 tsp Green cardamom, powdered; 1 cup dry fruits, finely chopped; as needed oil for deep-frying Ghee; For the syrup:-; 1 Cup Water; 1 Cup sugar

Smruti Rana @smrutiskitchen

Vadodra

The authentic Rajashthani gujiya has stuffing of sweet mawa or khoya. Hence it is known as Mawa gujiya as well. The outer layer is crispy yet flaky in texture.

Smruti Rana @smrutiskitchen

Vadodra

The authentic Rajashthani gujiya has stuffing of sweet mawa or khoya. Hence it is known as Mawa gujiya as well. The outer layer is crispy yet flaky in texture.

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Ingredients

For the dough:--
2 CupsRefined flour
1 CupClarified butter
As needed Water (to mix)
For the filling:--
1 CupKhoya
1 CupSugar
1 tspGreen cardamom, powdered
1 cupdry fruits, finely chopped
as neededoil for deep-frying Ghee
For the syrup:-
1 CupWater
1 Cupsugar

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Steps

1

Prepare the dough:
Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
Leave to rest for at least half an hour.
2

Prepare the filling :-
Saute the khoya over medium heat till it looks slightly fried.
Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
Shape the filling into ovals.
Make balls of the dough and roll out.
Take a round, wet the edges with water and place a piece of filling over one half.
Fold the other half over and press the edges together to seal.
3

Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
4

Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
5

Make sugar syrup by cooking water and sugar together, till one thread consistency
Dip the gujiyas in it, lift and let dry on a plate.
Garnishing with dry fruits.
6

Can be eaten hot or at room temperature and can be stored in air-tight containers.