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| Main ingredients | Khoya/mawa, Dried coconut, Mixed nuts powder, Powdered sugar, Green cardamom powder, Nutmeg powder, Refined flour, Fine semolina, Salt, Ghee, Oil |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- Stuffing
- ½ cup grated khoya/ mawa
- 2-3 tablespoons grated dried coconut
- 1 cup mixed nuts powder
- ½ cup powdered sugar
- ½ teaspoon green cardamom powder
- ¼ teaspoon nutmeg powder
- Dough
- 2 cups refined flour (maida)
- 2 tablespoons fine semolina
- A pinch of salt
- 2 tablespoons melted ghee
- Oil to deep-fry
- Ghee to deep-fry
Method
- Heat a shallow non-stick pan, add dried coconut and roast till it is lightly coloured. Transfer into a bowl, add nut powder and mix.
- Add khoya in the same pan and roast till it becomes dry. Add it to the coconut-nut mixture.
- Add powdered sugar and mix well. Add green cardamom powder and nutmeg powder and mix well. Let the mixture cool down to room temperature.
- To make dough, take refined flour in a bowl, add semolina, salt and melted ghee and mix well. Add ¾ cup water and knead into stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
- Heat sufficient ghee and oil in a kadai.
- Divide the dough into equal portions and roll into balls. Flatten each ball and roll into slightly thin puris. Place some khoya-nut mixture in the centre of each puri. Apply some water on the edges, gather the edges and seal properly. Pinch the edges to make design.
- Gently slide the gujiyas into hot ghee-oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and allow to cool.
- Transfer them into a serving bowl and serve.
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