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Preparation Time : 30
Cook Time : 15
Total Time : 45
FOR THE DOUGH 1 cup Maida 1 tablespoon Sooji (Semolina) 1/8 teaspoon Baking soda 1/4 cup Unsalted butter or Ghee GUJIYA MIXTURE INGREDIENTS 1/4 cup Dessicated Coconut 1 cup Crumbled Khoya/Mawa 1/4 cup Superfine Sugar 2 tablespoon Milk 10-12 pieces of Raisins 12-15 pieces of Almonds 12-15 pieces of Pistachios 2 tablespoon of Cashew pieces 2 teaspoon Green Cardamom powder 1 teaspoon Saffron strands
In a big bowl combine all the ingredients listed under "FOT THE DOUGH."
Take lukewarm water and knead a soft pliable dough. The dough should be firm.
Cover the dough and let it rest for 30 minutes. Meanwhile let's begin with our gujiya filling. Assemble all the ingredients. In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame when the mixture turns light brown in color, add saffron strand. Mix and take it off the flame. In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool completely. Ground them in a coffee grinder until it turns into a fine powder. Add this nutty mixture to the mawa mixture along with raisins. Stir it well. Add sugar, milk and mix until everything is well- blended. This mixture should be moist. To check - take some mixture in your hands, squeeze and if it forms a soft ball, its perfect and if its still crumbly add few more drops of milk to form a soft ball. Roll out a disc shaped circle. Like a blanket place this rolled out dough over the mould. Fill the gujiya mixture at the base. Apply water along the edges. Flip over the top and firmly press the mould- seal the edges. Using a knife trim off the excess dough and mix it with rest of the dough.
All the gujiyas should be sealed properly or they will open up during frying, leaving a mess. The one on the far left corner in the picture is not fit for frying. Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in color. The key to crispy gujiya is - patience! Gujiyas should be fried in a medium hot oil for a crispy layer.
Remove from oil and drain it on the paper towel.
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