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For the pastry dough, take whole wheat flour (atta), all-purpose flour (maida) and salt in a bowl. To know more, swipe up!
Add warm melted ghee to the flour mixture.
First mix with a spoon. Then, rub the ghee in the flour mixture with your fingertips to get a breadcrumb like texture.
Add water in parts and begin to knead. To know more, swipe up!
Knead the dough until it is firm and tight.
Cover the dough with a moist kitchen napkin and set aside for 30 minutes.
For the stuffing, chop cashews, almonds, pistachios and raisins.
Next, melt ghee in a pan on low heat.
Add crumbled khoya and stir continuously on low heat.
Cook the khoya until it begins to gather around itself. To know more, swipe up!
Add powdered sugar, chopped nuts and raisins, cardamom powder to the cooked khoya.
Mix everything well and keep the stuffing aside.
To assemble. divide the dough in 2 parts.
Make a medium-sized log of each part and cut into equal parts.
Roll each part in your palms to form a ball. Cover with a moist kitchen towel.
Dust the rolling board lightly with flour. Roll each ball to a small disc.
With your fingertip or a pastry brush, apply water on the circumference edge.
Place some prepared stuffing on one side of the disc, keeping the edges empty.
Shape the gujiyas for either baking or frying. To know how, swipe up!
Gently, slide a few gujiyas in hot oil and fry on medium heat. To know how to check the temperature of the oil, swipe up!
Turn them over carefully and deep fry the other side. Fry till golden, turning over, as required.
Place the fried gujiyas on kitchen paper tissues. To know how to bake gujiya, swipe up!
Serve gujiya and enjoy with family, friends and guests. For more recipes, visit vegrecipesofindia.com
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