Name: Gujiya recipe by Sanjula Thangkhiew at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 300-400gms Khoya; 2 Cup Flour (Maida); 1/2 cup chopped dry fruits (almonds cashews raisins pistachios) chopped; 25gms dried Coconut (shredded); 6 tbsp Ghee (melted); 2 tbsp Powdered sugar; 1/2 tsp Salt; 1/2 tsp Green Cardamom Powder; Water as required; Oil for deep frying; Pistachios for garnish

Ingredients Serving: 6

300-400gms Khoya
2 Cup Flour (Maida)
1/2 cup chopped dry fruits (almonds cashews raisins pistachios) chopped
25gms dried Coconut (shredded)
6 tbsp Ghee (melted)
2 tbsp Powdered sugar
1/2 tsp Salt
1/2 tsp Green Cardamom Powder
Water as required
Oil for deep frying
Pistachios for garnish

Instructions

Heat ghee in a pan.
Mix all purpose flour and hot ghee in a bowl.
Add water as required and knead the dough till firm.
Cover the dough with moist cloth and keep it aside for half an hour.
Heat ghee in a pan and add grated khoya in the pan.
Stir continuously on low heat till the khoya gathers around itself.
Remove the pan from the heat and let it cool down
Mix dry fruits, cardamom powder, grated coconut and powdered sugar with khoya.
Make small spheres from the dough and place them in the bowl.
Take a rolling board and dust some flour over it. Roll the spheres with the help of rolling pin into 4-5 inch circles, you can use a mould available in the market for this.
Place one 1 tbsp of khoya mixture on one side of the circle keeping edges empty.
Carefully, bring together both the edges and join. Press the edges and seal it.
Do the same for all the spheres left.
Heat oil in a pan for frying. Slide the gujiyas carefully in the pan.
Turn the gujiyas and fry from both sides till golden brown, if desired gujiyas can be dipped in a one thread consistency sugar syrup at this stage or
Let them cool down and serve it after that.

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