Ingredients:
For Gujhiya Crust:
All purpose flour/ Maida - 2 cups
Clarified Butter / Ghee - 2 tblspoon
Water - as required or 1/4 cup
For Mawa Stuffing:
Mawa / Khoya - 1/2 cup
Mixed Nuts - 1/2 cup
Desiccated coconut - 2 tablespoon
Cardamom powder - 1/2 teaspoon
Sugar Granulated - 4 tablespoons
Ghee or oil - for deep frying
Method:
Making the crust:
Mix maida and ghee. Rub the ghee into flour using your fingertips. Check the right amount of ghee by binding flour into your fist, if it forms a shape for few seconds, the amount is right.
Knead into stiff and smooth dough by adding little water at a time. Cover it and let it rest for 30 minutes.
Making Mawa Stuffing:
While the dough rests, we will get on to make stuffing.
Heat the mawa in a pan on medium heat. Cook it till it starts to get light brown and stir continuously.
Remove it to a bowl and let it cool till it is lukewarm. Add sugar, nuts, coconut, cardamom powder, and mix it well. Let it cool down completely.
Assembling Gujiya:
Now knead the dough once again and divide it into 15 equal portions. Cover them to keep them smooth.
Work with one portion at a time, make smooth ball and flatten it into a disc.
Roll it evenly into 3 inch diameter circle.
Put the stuffing into the center and shape it as shown in the picture.
Seal it properly by using some flour+water mix, so it won't open up while frying.
Shape all the gujiya and keep it covered with kitchen towel.
Once you are done shaping all Gujhiya, heat the oil or ghee for frying on medium heat.
Once oil is hot enough fry gujiya till it becomes golden brown and crispy from both sides.
Take them out on a paper towel to remove the excess oil.
Serve them lukewarm, they taste better when warm.
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