For the Cover :
1 1/2 cups Maida (All purpose flour)
5 tsp Oil / Ghee (melted)
a pinch of baking powder
For the Filling :
1 cup Khoya
1/2 tsp green Cardamom Powder
25 gms finely chopped Almonds
25 gms Raisins (Kishmish)
25 gms dried Coconut (grated)
250 gms Sugar (Cheeni) or to taste (powdered)
Ghee / Oil to fry
How to make gujiya:
How to make the dough :
Sieve the flour. Mix the 5 tsp of oil/ ghee with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly.
Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth for 20 mins.
How to make the filling:
Now mash the khoya and roast it in a kadhai / deep pan till light brown in color. Stir constantly or the mava might burn.
Add sugar and cardamom powder into the khoya and mix well.
Add almonds, cashews, coconut and raisins.
Roast for 2 minutes and remove from the heat.
Allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.
Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
When golden brown in colour, drain and remove.
Store for use in an airtight glass jar.
Tip : Gujiya moulds can also be used (they are easily available).
For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side. Moisten the edges of the round and fold one side of the mould over the other. Remove the excess edges and reuse.