Carrot Halwa Stuffed Gujjiya

For gujiya pastry - take the all purpose flour, whole wheat flour and salt in a bowl.
 heat ghee in a small pan or bowl.
 pour the ghee on the flours.
 rub the ghee with the flours, with fingertips.

Add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour.
 knead the dough till firm.
 cover the dough with a moist cloth and keep aside for 30 minutes.

stuffing - Heat pan and roast carrot halwa to dry it


chop the dry fruits and keep aside


let the halwa stuffing cool down completely.
 then add powdered sugar, chop dry fruits, and cardamom powder. better to seive the powdered sugar if there are lumps.
 mix everything well and keep the stuffing aside. 


assembling - divide the dough into two parts.
 make a medium log of each part and slice it into equal parts.
 roll each part in your palms to make balls and place all the balls in the same bowl. cover with a moist kitchen towel.

Roll each small ball to thin chapati
. With your fingertip, apply water all over the circumference edge. place about 1 tbsp or 1.5 tbsp of the halwa filling on one side of the circle, keeping edges empty

with your fingertip, apply water all over the circumference edge.
 place about 1 tbsp or 1.5 tbsp of the halwa filling on one side of the circle, keeping edges empty. don’t add too much of stuffing as then its difficult to shape them. carefully, bring together both the edges and join. gently press the edges.


Prepare gujiyas this way and arrange them on a plate or tray. cover the guijyas with a moist napkin so that the dough does not dry out.

Heat oil in a karahi fry gujjiya on low flame. Eat hot gujjiya.it is yummy