Name: Gujiyas recipe by Veena Chouhan at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Mawa/ Khoya 250 gms; Maida 400 gms; Dry Coconut 1; Sugar as per your taste; Semolina/ Sooji 2 tablespoon; Khas Khas/ Poppy seeds 1 to 2 tablespoon; Almonds 8 to 10; Cashews 5 to 6; Raisins 20 to 22; Chuhara 2 to 3; Cardamom 10 to 12 peeled and seeds crushed; Oil for kneading and deep frying

ABOUT Gujiyas RECIPE

A sweet from Bihar and Northern India that is most popular during festivals such as Holi.

Ingredients Serving: 6

Mawa/ Khoya 250 gms
Maida 400 gms
Dry Coconut 1
Sugar as per your taste
Semolina/ Sooji 2 tablespoon
Khas Khas/ Poppy seeds 1 to 2 tablespoon
Almonds 8 to 10
Cashews 5 to 6
Raisins 20 to 22
Chuhara 2 to 3
Cardamom 10 to 12 peeled and seeds crushed
Oil for kneading and deep frying

Instructions

Grate the coconut.
Pan fry the semolina and khas khas/poppy seeds.
Grind the sugar in a grinder. Grate the mawa as well.
Chop all dry fruits into small pieces except the raisins.
Take a bowl, put all these things together and mix them well.
Knead the maida with the help of oil and water.
Take a ball of kneaded flour and roll into a small round shape. Stuff 1 teaspoon of masala into it and bind it's corners with the help of water.
Now you can shape it's edges with the help of a fork.
Heat oil in a kadai. Add these stuffed gujiyas to the oil and fry them on a low flame.
When they turn into a light brown colour, remove them and place on absorbent papers to absorb the excess oil.
Serve them warm for best taste.

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