Rub 1/4 cup ghee into the flour very well and knead into a stiff dough with warm water.
Leave to rest for at least half an hour, covered with a damp muslin cloth.
For the filling - Sauté the khowa over medium heat till it looks slightly golden and aroma comes out of it.
Switch off the flame and let it cool.
When it cools, mix in the sugar, cardamom powder, pistachios, kismis, almonds and melon seeds /meengi and gulkand
Make balls from the dough and roll out into a 4 inch diameter and 2 mm thick rounds.
Take a round, wet the edges with water and place a spoon of filling over one half.
Fold the other half over and press the edges together to seal.
Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
Make all the gujhiyas in this way.
Heat ghee in a deep pan/kadhai
To check if the ghee is hot enough put a piece of dough in it.
If it comes up at once, add as many gujhiyas as fit in comfortably in the oil.
Turn them over and lower the heat to medium-low.
Fry till golden on all sides.
Lift out and leave to drain on absorbent paper.
For sugar syrup
Make sugar syrup by boiling water and sugar together, until one thread consistency is achieved.
Dip the gujhiyas in it.
Lift and place on a plate, sprinkle some chopped pistachios.
Now let it dry on a plate .
Enjoy gujhiyas hot or at room temperature.
My tips -
Can store the gujhiyas in air tight container, when cool.
Use and serve as and when required and good for gifting purposes also.
