Open in Cookpad AppSteps
- 1
In a big bowl combine all the ingredients of dough Take lukewarm water and knead a soft pliable dough. The dough should be firm.Cover the dough and let it rest for 30 minutes.
- 2
Meanwhile let's begin with our gujiya filling. Assemble all the ingredients. In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame when the mixture turns light brown in color, add saffron strand. Mix and take it off the flame
- 3
In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool completely. Ground them in a coffee grinder until it turns into a fine powder. Add this nutty mixture to the mawa mixture along with raisins.
- 4
Stir it well. Add sugar, milk and mix until everything is well- blended.
- 5
This mixture should be moist. To check - take some mixture in your hands, squeeze and if it forms a soft ball, its perfect and if its still crumbly add few more drops of milk to form a soft ball.
- 6
Roll out a disc shaped circle.Like a blanket place this rolled out dough over the mould. Fill the gujiya mixture at the base. Apply water along the edges.
- 7
Perfectly shaped gujiya in a mould. This is how the finished gujiya looks like.All the gujiyas should be sealed properly or they will open up during frying,
- 8
Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in color. The key to crispy gujiya is - patience! Gujiyas should be fried in a medium hot oil for a crispy layer.
- 9
Gujiyas are ready.
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