Oct 17, 2009
Maida (Flour): 300 grams
Khoya (Mawa): 200 grams
Sugar powder or Processed sugar(bhura): 1 cup
Cardamom: 3-4 nos (coarsely grounded seeds)
Cashew nuts: 10 nos. (broken into pieces)
Raisins: 2 tbspn (20-25 pieces)
Almonds : 10 pieces (broken into pieces)
Grated dry coconut: ½ cup
Ghee to fry
To make the filling, roast khoya till brown. Cool and break it to make a fine powder. Add sugar, raisins, cashew nuts, almonds, cardamom powder and grated coconut. Mix well.
Add 4-5 tbspn warm ghee (moin) to the flour. Mix well, moin should be enough to bind the flour when held tightly in fist and left open. Knead the dough tight with warm water. Keep the dough tight so that it absorbs less ghee while frying. Make small balls and roll each into a 5” diameter circle. Add 2 tbpsn filling in centre of the circle, wet edge on one half of gujiya, fold the other half over this side to make a semi circle with filling in between. Seal the edges and make the edging with hand. Gujiya maker can also be used.
Deep fry 3-4 gujiyas at a time in ghee on slow flame.