Ingredients
for covering
refined flour flour - 500 gm
Milk or Curd - 50 gm
Ghee - 125 gm (To mush flour and to fry)
filling ingredients
Mawa (khoya) - 400 gm
Sugar - 400 gm
Cashew Nuts - 100 gm (cut each cashew into 5 – 6 pieces)
Raisin – 50 gm (Remove the stems from it)
Small Cardamom - 7 to 8 ( peeled and granulated)
Dry coconut - 100 gm (grated)
Cooking Instructions
For preparing the covering, sieve flour and rub in three tablespoons of ghee. Add cold water and knead into a stiff dough. Cover it with a moist cloth and keep aside. Place khoya in a bowl and add desiccated coconut, cashewnuts, almonds, raisins, and green cardamom powder and mix well. Add powdered sugar and mix properly. With oiled hands divide dough into small balls. Grease the gujia mould. Roll out dough balls into small puris, put it on the mould and press lightly. Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly. Open mould and remove extra dough. Keep gujias covered with a damp cloth. Similarly use up all the dough and stuffing. If you do not have a mould, gujias can still be prepared. Roll out puris, cut with a katori to get a proper round shape. Place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork. Heat sufficient ghee in a kadai and deep fry gujias on medium heat till golden brown. Drain and place on an absorbent paper. Let it cool slightly before serving, as the stuffing inside may be very hot
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