Gujia
Cooking time: 1.5 hrs
Serves: 6-8
Ingredients
For the dough:
- 250g of all-purpose flour (maida)
- 4tbsp of ghee (clarified butter)
- 100ml of lukewarm water
For the filling:
- 200g of khoya (milk solids)
- 100g of powdered sugar
- 50g of chopped almonds
- 50g of chopped cashews
- 1tbsp of raisins
- 1/2tsp of cardamom powder
For frying:
- Vegetable oil or ghee for deep frying
For garnishing:
- Silvered almonds or pistachios (optional)
Method
- In a mixing bowl, combine the all-purpose flour and ghee. Rub the mixture between your fingertips until it resembles breadcrumbs.
- Gradually add lukewarm water to the flour mixture and knead it into a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- In the meantime, prepare the filling. In a separate bowl, crumble the khoya and add powdered sugar, chopped almonds, chopped cashews, raisins, and cardamom powder. Mix well to combine all the ingredients.
- After 30 minutes, divide the dough into small lemon-sized portions. Roll each portion into a small circle with a rolling pin, approximately 3-4 inches in diameter.
- Place a tablespoon of the filling in the center of each circle. Fold the circle in half, sealing the edges by pressing them together. You can also use a gujia mold for a decorative edge.
- Heat vegetable oil or ghee in a deep pan or kadai over medium heat for deep frying.
- Carefully place the gujias into the hot oil and fry them until golden brown and crispy. Fry them in small batches to maintain the oil temperature.
- Once fried, remove the gujias from the oil using a slotted spoon and drain them on a kitchen paper towel to remove excess oil.
- Garnish the gujias with silvered almonds or pistachios, if desired.
- Allow the gujias to cool completely before serving. They can be stored in an airtight container for up to a week.
Note: Gujias are traditionally made during festivals like Holi and Diwali in India. They are best enjoyed when served fresh and can be served as a sweet snack or dessert.
