SWEET GUJIYA

Ingredients:
Ghee / Oil to fry
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)

For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

METHOD TO MAKE
1. Sieve the flour.
2. Mix the six tablespoons of oil with the maida.
3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
4. Now add some water and knead lightly.
5. Keep adding water as required and knead into a soft but tight dough.
6. Set aside and cover with a damp cloth.
7. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
8. Add sugar and cardamom powder into the khoya and mix well.
9. Add almonds, cashews, coconut and raisins.
10. Fry for 2 minutes and remove from the heat.
11. Allow it to cool.
12. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
13. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
14. Take care that the filling does not ooze out.
15. Prepare all the gujiyas and spread on a cloth.
16. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame.
17. When golden brown in colour, drain and remove.
18. Store for use in an airtight glass jar.
19. Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
20. For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
21. Moisten the edges of the round and fold one side of the mould over the other.
22. Remove the excess edges and reuse.

GUJIYA (HOLI RECIPE)

Ingredients

1 cup all-purpose flour
3 tablespoons ghee or unsalted butter
1 pinch salt
1/2 liter oil (for frying)
1 cup khoya or reduced milk
1/2 cup sugar
3 almonds
3 raisins
1/2 teaspoon cardamom powder
1 tablespoon poppy seed


METHOD TO MAKE GUJIYAS

1.In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.

2. How to prepare Khoya :- take about 2 liters of milk.Heat the Milk in a solid non - stick pan in low heat , stir continuously make sure that the milk doesn't stick to the bottom.

3. Let the milk reduce this process may take several minutes, stir continuously with medium low heat.Stir until the milk becomes semi solid. Then take them out and place them out in usable sizes.They can be stored in the freezer and can be defrosted and used later.

4. For the stuffing: Mix khoya, sugar, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.

5. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

6. After all the gujiyas are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

7. The gujiyas can last for 7-8 days if stored in an air tight container.