Gujiya pastry
1. Take the all purpose flour, whole wheat flour and salt in a bowl.
2. Heat ghee in a small pan or bowl. pour the ghee on the flours.
3. Rub the ghee with the flours, with your fingertips to form a bread crumb like
texture.
4. Then add water in parts and begin to knead. The amount of water needed will
depend on the quality and texture of the flour.
5. Knead the dough till firm. cover the dough with a moist cloth and keep aside for
30 minutes.
Gujiya Stuffing
1. Crumble and grate the khoya (mawa)
2. Chop the dry fruits and keep aside.
3. Melt ½ tbsp ghee in a pan on a low flame.
4. Add the crumbled or grated khoya.
5. Stir the khoya continuously on a low heat.
6. Cook the khoya, till it begins to gather around itself. Switch off the flame and
keep the pan down. Let the khoya stuffing cool down completely.
7. Then add powdered sugar, chop dry fruits and cardamom powder. Better to seive
the powdered sugar if there are lumps.
8. Mix everything well and keep the stuffing aside. Check the taste and add more
sugar if you prefer.
Assembling and making Gujiya
1. Divide the dough into two parts.
2. Make a medium log of each part and slice it into equal parts.
3. Roll each part in your palms to make balls and place all the balls in the same
bowl. Cover with a moist kitchen towel.
4. Dust the rolling board lightly with some flour. Roll each ball with the rolling
pin to a small circle having 4 to 5 inches diameter. Don't add too much flour
while rolling. If you can roll without the flour, then it is better.
5. With your fingertip, apply water all over the circumference edge.
6. Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle,
keeping edges empty. Don’t add too much of stuffing as then its difficult to
shape them and the gujiya may break in the oil.
7. Carefully, bring together both the edges and join. Gently press the edges.
With a small gujiya cutter or pizza cutter, trim the extra edges. When doing
this method, its very important that the gujiya is pressed & sealed well. Avoid
this method if you plan to fry the gujiya. If baking, then this method is good. As
even if the filling comes out, you don't have to worry as there is no mess.
However, its best to make pleated design at the edges. This way the stuffing
does not come out while frying and the gujiya look good too. Just keep on
folding and twisting the edges till the end.
Prepare gujiya this way and arrange them on a plate or tray. Cover the guijya
with a moist napkin so that the dough does not dry out.
Frying method to make Gujiya
1. Heat oil for deep frying in a kadai or pan.
2. First test the temperature of oil, before frying. Add a small piece of the dough
in the oil. If the dough comes up gradually, then the oil is ready. If the dough
sits at the bottom, the oil is still cold. If the piece of dough comes up
briskly and quickly, the oil is too hot.
3. Gently slide the gujiya in oil. Just add a few pieces and don't overcrowd. At a
time depending on the size of the pan/kadai, you can fry 2 to 3 gujiya at a
time.
4. Turn them over carefully as fry the other side. Deep fry till they have become
golden.
5. Drain on kitchen paper tissues. Fry gujiya this way and once they are cooled
completely, store them in an air-tight box.
6. Serve gujiya to your family and guests when required.
