Cooking Instructions
- 1
Directions for Cover:
- 2
Take 1 cup maida and 1½ tablespoons ghee in a bowl having wide mouth.
- 3
Mix ghee and maida really well using your hands for at least a minute. The mixture will look crumbly as shown in the photo. This step is necessary to make the crispy outer layer.
- 4
Add water as needed and knead stiff dough (stiffer than paratha dough). Cover it with a moist muslin cloth and keep aside for 15-20 minutes.
- 5
While the dough is resting, till that time you can make the stuffing.
- 6
Add ghee in a small pan and now add dry grated coconut/desiccated coconut and chopped mixed nuts (almonds, cashews and raisins)stir all the ingredients on medium flame and mix well.
- 7
Add cardamom powder and powdered sugar. (Don’t add sugar while the mawa mixture is hot, otherwise sugar melts and mixture will turn runny).
- 8
Mix well. Stuffing is ready.
- 9
How to Shape Gujiya/Ghughara/Karanji:
- 10
Knead the dough again for a minute and divide it into two equal portions. Take each portion and give a shape like long cylindrical roll. Cut each into 6-7 equal portions. Make a round shaped ball from each portion. (Keep the dough/dough balls/raw gujiyas covered all the time with moist cloth to prevent them from drying.)
- 11
Take one ball and press it a little on rolling board. Roll it out into a 3-inch diameter circle like puri.
- 12
You can shape the gujiyas in two different ways- 1.using mould and 2. without using mould
- 13
Place a puri (rolled circle) over the mould. Put 2-3 teaspoons stuffing (more or less, depending on the size) on one side of the puri. Lightly moisten the edges of puri with a wet fingertip.
- 14
Cover the stuffing by folding the puri. Now, pack it tightly and remove the extra dough.
- 15
Place raw gujiya in a plate. Cover it with a damp cloth until oil is ready for frying. Make all the gujiyas in similar way.
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