Name: Dry Fruit Gujiya recipe by Nandini Mitra at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For the gujiya dough -; 1 cup Maida; 1 tablespoon Sooji; 1/2 teaspoon Baking soda; 1 tablespoon Ghee; 1/4 teaspoon of Salt; Milk as required to knead the dough; For the gujiya stuffing -; 1/4 cup desiccated coconut; 1/5 cup condensed milk; 12 cashew nuts coarsely chopped; 12 raisins coarsely chopped; 8 almonds coarsely chopped; 8 dates coarsely chopped; 2 tablespoons sugar; 4 green cardamom made into powder; For the sugar syrup; 1/2 cup Sugar; 1/4 cup water; 2 green cardamom pods

Ingredients Serving: 4

For the gujiya dough -
1 cup Maida
1 tablespoon Sooji
1/2 teaspoon Baking soda
1 tablespoon Ghee
1/4 teaspoon of Salt
Milk as required to knead the dough
For the gujiya stuffing -
1/4 cup desiccated coconut
1/5 cup condensed milk
12 cashew nuts coarsely chopped
12 raisins coarsely chopped
8 almonds coarsely chopped
8 dates coarsely chopped
2 tablespoons sugar
4 green cardamom made into powder
For the sugar syrup
1/2 cup Sugar
1/4 cup water
2 green cardamom pods

Instructions

In a bowl mix the ingredients for the gujiya dough. Knead well . Cover with damp cloth and keep aside.
In a kadhai, add the coconut and all other ingredients for the stuffing and cook on very low heat till the stuffing is dry and well mixed.
From the dough make eight portions.
Roll out each into round puri shape. Place stuffing in the centre and fold it into a crescent.
Seal the edges with pinch and fold method.
Fry the gujiya in medium hot till golden and crisp.
Make a one string sugar syrup with the sugar , water and green cardamom.
Dip the gujiyas into the syrup and remove to a plate and serve.
Best enjoyed with thandai sharbat.

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