Name: Rajashthani Gujiya recipe by Smruti Rana at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: For the dough:--; 2 Cups Refined flour; 1 Cup Ghee; Water (to mix); For the filling:-; 1 Cup Khoya; 1 Cup Sugar; 1 tsp Green cardamom, powdered; 1/2 cup Dry fruits finely chopped; For deep-frying Ghee; For the syrup:-; 1 Cup Sugar; 1 Cup Water

ABOUT Rajashthani Gujiya RECIPE

The authentic Rajashthani gujiya has stuffing of sweet mawa or khoya. Hence it is known as Mawa gujiya as well. The outer layer is crispy yet flaky in texture.

Ingredients Serving: 4

For the dough:--
2 Cups Refined flour
1 Cup Ghee
Water (to mix)
For the filling:-
1 Cup Khoya
1 Cup Sugar
1 tsp Green cardamom, powdered
1/2 cup Dry fruits finely chopped
For deep-frying Ghee
For the syrup:-
1 Cup Sugar
1 Cup Water

Instructions

Prepare the dough:- Rub 1/4 cup ghee into the flour and knead into a stiff dough with water. Leave to rest for at least half an hour.
Prepare the filling :- Saute the khoya over medium heat till it looks slightly fried.
Take off the heat and when it cools, mix in the sugar, cardamom and dry Fruits.
Shape the filling into ovals. Make balls of the dough and roll out .
Take a round, wet the edges with water and place a piece 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 gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
Make sugar syrup by cooking water and sugar together, till one thread consistency Dip the gujiyas in it, lift and let dry on a plate.
Fry the rest, increasing the heat for a few seconds before adding the next lot
Garnishing with dry fruits

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