Traditional Indian sweet made on festivals like Holi, Diwali and in Sawan(Rainy Month)
- For Kasar (sweet filling)
- Mawa or Khoya made from milk – 250 gms
- Nariyal powder ( Dry coconut powder – can be grated at home)
- Kishmish ( Raisins )
- Chironji (Buchanania lanzan) in small amounts
- Elaichi ( Crushed Cardamon)
- Boora ( Sweet sugar powder )
Mix well all the ingredients starting from Boora then Mawa, then add all other remaining.
- For Covering
- Maida ( White flour) – 0.5 kg
- Suji (Semolina) -200 gms
- Ghee – 200 gms makes the covering flaky besides adding flavor
- Lukewarm water to make dough
- Making the dough
- Add Maida and Suji first and mix well.
- Add Ghee and rub mixture until they acquire breadcrumb texture. This step is important for flaky covering so take your time.
- Slowly add lukewarm water in small quantities and start mixing to make the dough.
- Make sure the dough is slightly tight so it will appear dry but resist the urge to add more water.
- Don’t over knead the dough as it forms gluten and make the covering chewy.
- Cover the dough and let it rest for at least an hour as it will allow the flour to absorb water making it more pliable.
Making Gujiya pouches and Finally frying
- Divide the dough into small 60gm portions. Each portion will yield 1 Gujiya.
- Cover the portions when not required to avoid it from drying.
- Roll out in round shape at least 3mm thickness.
- Apply the rolled dough on Gujjya maker. Make sure it has the diameter longer than that of Gujiya maker.
- Add the filling inside the covering and apply sticky water and flour mix on the inside of covering like glue at the edges of the maker.
- Close the Gujiya maker and press the two opposites stick.
- Remove the extra cover by hand. It can be used again for dough.
- Fry the Gujiyas in medium heated ghee or refined oil until they turn golden brown. Frying them slowly makes inner