Name: Gujias recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: outer cover:; 1 cup all purpose flour (Maida); 1 tablespoon ghee; a pinch Salt; ¼ cup + 1 tablespoon Water; For stuffing:; ½ cup Khoya (mava); 4 Cashew nuts chopped; 4 Almonds chopped; 12-15 raisins; 1 tablespoon desiccated coconut; ¼ teaspoon Green cardamom seeds powder; a pinch Freshly grated nutmeg; 3 tablespoons sugar; Oil or Ghee, for frying

ABOUT Gujias RECIPE

It is traditional sweet dumpling. The outer layer is made from all purpose flour. While the stuffing is made from mawa, sugar and nuts. There can be several variations to the ingredients of this popular mouth watering dessert made in all the festivities and special occasions

Ingredients Serving: 10

outer cover:
1 cup all purpose flour (Maida)
1 tablespoon ghee
a pinch Salt
¼ cup + 1 tablespoon Water
For stuffing:
½ cup Khoya (mava)
4 Cashew nuts chopped
4 Almonds chopped
12-15 raisins
1 tablespoon desiccated coconut
¼ teaspoon Green cardamom seeds powder
a pinch Freshly grated nutmeg
3 tablespoons sugar
Oil or Ghee, for frying

Instructions

making stuffing:
Heat the mawa in a pan on medium heat.
Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove.
Transfer into a bowl, so it cools down faster.
Once mawa is cool to touch or warm, add sugar, cardamom powder, nutmeg, cashews, almonds and raisins. (mava should be warm not very hot)
Mix it well. it is better to break all the lumps and to mix thoroughly. Keep it aside.
Making the dough:
Mix all purpose flour and salt in a bowl.
Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
Start adding little water at a time. Knead into stiff and smooth dough.
Cover it and let it rest for 15 minutes.
Making gujiyas:
After the resting time of the dough, knead the dough once again
Divide it into 10 equal portions.
Roll into a smooth ball and flatten it between your palms.
Work with one flatten disc at a time. Roll into a 4 inch diameter circle
Put about a tablespoon stuffing in the center.
Apply little water around the edges using your finger or you can use brush.
Fold it into half circle. Seal the edges by pressing it.
Make all the gujias and keep them covered with kitchen towel to prevent it from drying out.
When about to finish shaping, heat the oil or ghee in pan on medium heat for frying.
Once it is hot enough, then fry few at a time, flip or move in between for even browning.
Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
Remove it to paper towel lined plate and let it cool completely before serving.

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