Name: Gujiya recipe by Rita Arora at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Ingredients: 120 gm refined flour; 30 gm ghee; Water as required; For stuffing-; 1 tbsp ghee; 1/2 cup samolina; 2 tbsp desiccated coconut; 2 tbsp almonds; 2 tbsp Cashews; 1 tbsp chirongi; 1/4 tsp cardamom powder; 1 tbsp raisens; 1/2 cup NESTLÉ MILKMAID Sweetened Condensed Milk; For sugar coating-; 3/3 cup water; 1 cup sugar; 1/4 tsp cardamom powder; Few Saffron strands

ABOUT Gujiya RECIPE

This traditional favourite fried pastry with an aromatic nutty filling and peculiar rolled up edges is simply enough to get you thinking about Holi.

Ingredients Serving: 8

120 gm refined flour
30 gm ghee
Water as required
For stuffing-
1 tbsp ghee
1/2 cup samolina
2 tbsp desiccated coconut
2 tbsp almonds
2 tbsp Cashews
1 tbsp chirongi
1/4 tsp cardamom powder
1 tbsp raisens
1/2 cup NESTLÉ MILKMAID Sweetened Condensed Milk
For sugar coating-
3/3 cup water
1 cup sugar
1/4 tsp cardamom powder
Few Saffron strands

Instructions

TAKE 120 GMS FLOUR, 30 GMS GHEE, MIX WELL
ADD WATER, LITTLE AT A TIME, MAKE A STIFF DOUGH
COVER & KEEP ASIDE FOR 30 MINS
FOR THE STUFFING - HEAT 1 TBSP GHEE, ADD 1/2 CUP SEMOLINA, SAUTE TILL IT TURNS GOLDEN BROWN
ADD 2 TBSP COCONUT POWDER, 1 TBSP RAISINS, 2 TBSP ALMONDS, 1 TBSP CHIRONGI
ADD 2 TBSP CASHEWS, 1/4 TSP CARDAMOM POWDER & 1/2 CUP NESTLE MILKMAID
MIX WELL, COOK TILL IT GETS A DOUGH LIKE CONSISTENCY, TAKE OFF HEAT
LET THE STUFFING COOL
DIVIDE THE DOUGH INTO SMALL BALLS, ROLL INTO POORIS
PLACE 1.5 TBSP STUFFING IN THE CENTRE, APPLY WATER ON THE EDGES, FOLD & SEAL
PINCH & FOLD THE EDGES LIKE THIS TO CREATE A PATTERN ON THE GUJIYA
DEEP FRY IN MEDIUM HOT OIL
REMOVE FROM HEAT WHEN GOLDEN BROWN & CRISP
FOR SUGAR COATING - HEAT 3/4 CUP WATER, 1 CUP SUGAR, 1/4 TSP CARDAMOM POWDER, FEW SAFFRON STRANDS
COOK TILL ONE THREAD CONSISTENCY, LET IT COOL SLIGHTLY
DIP THE GUJIYA IN THE SUGAR SYRUP, REMOVE & PLACE ON A WIRE RACK
GARNISH WITH CHOPPED PISTACHIOS & SILVER WARQ
GUJIYAS ARE READY

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