Gujiya | How To Make Gujiya | Mawa Gujiya | Gujia

🧂 Ingredients

• 2 cups All purpose flour

  or Maida
• ¼ teaspoon Salt
• 2 tablespoon Ghee
• ½ cup Water
• ½ cup Sugar
• 4 Cardamom pods
• 2 tablespoon Ghee
• 15 Cashews

  , chopped
• 15 Almonds

  , chopped
• 10 Raisins
• 200 grams Khoya

  or Mawa
• Oil

  for frying

Instructions

• 1 In a bowl, add flour, salt, and mix. Now add ghee and rub into the flour until
  the ghee is incorporated with the flour well. You can check the video here
  [https://youtu.be/PVaYcglvfCc].
• 2 Now add water in parts and mix to form a firm pastry-like dough. Please do not
  add all the water at once. 
• 3 Cover the dough with a damp cloth and keep it aside for 30 minutes. 
• 4 Crumble the store-bought khoa or mawa and keep it aside. 
• 5 Add sugar and cardamom pods in a mixer jar and blend to smooth powder. 
• 6 In a pan on medium heat, add 1 tablespoon of ghee, almonds, cashews, raisins,
  and saute until light golden. Transfer it to a plate. 
• 7 In the same pan on medium heat, add another 1 tablespoon of ghee, crumbled mawa
  (or khoya), and keep stirring for 3 to 5 minutes until it comes together and
  becomes light golden in color. 
• 8 Keep this aside to cool for 3 to 5 minutes. To this, add powdered sugar from
  above, roasted nuts, and mix. Keep this aside. 
• 9 Divide the dough into 2 equal parts. Shape each portion into a log and cut them
  into 6 or 7 equal pieces. 
• 10 Roll each portion into a circle of 4 to 5 inches in diameter. I have not added
  any flour while rolling. Add flour only if needed. The lesser the flour, the
  better it is. At this point, you can use your fingertip to apply water on the
  edge for sealing. I have not done it. To know how I seal my gujiyas
  perfectly, you can check the video here. [https://youtu.be/PVaYcglvfCc]
• 11 Once rolled into a circle, add 1 tablespoon of filling at the center. 
• 12 Fold over to bring the edges together and shape it like a half-moon. You can
  seal the edges with a fork and then trim off excess dough. Alternatively, you
  can trim extra dough off the edges and then seal or crimp with a fork. If you
  are good at pleating, you can even pleat the edges for additional sealing and to
  make it look festive.
• 13 Heat oil in pan or kadai for frying on medium to medium-low flame. Once the oil
  is hot, drop the gujiyas 3 to 4 at a time. Do not overcrowd the pan. Leave it
  undisturbed for a minute. Then flip and continue frying till it becomes golden
  on all sides. 
• 14 Transfer it to a paper towel to absorb any excess oil and repeat the process for
  the remaining gujiyas. 

Nutrition Info