For the dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee or unsalted butter
- 1/2 cup lukewarm water
For the filling:
- 1 cup khoya (mawa)
- 1/2 cup powdered sugar
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1/4 cup desiccated coconut
- 1 tsp cardamom powder
- Oil or ghee for frying
- To make the dough, mix the flour and ghee in a bowl until the mixture resembles breadcrumbs.
- Add the lukewarm water gradually and knead the dough until it becomes soft and smooth.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- To make the filling, crumble the khoya in a pan and cook it on low heat until it turns golden brown.
- Add the powdered sugar, chopped nuts, raisins, coconut, and cardamom powder to the khoya mixture and stir well.
- Let the mixture cool down and then divide it into small equal portions.
- Roll out the dough into small circles using a rolling pin.
- Place a portion of the filling in the center of each circle.
- Fold the circle over and press the edges to seal the gujiya.
- You can use a gujiya mold or crimp the edges with a fork to give it a decorative shape.
- Heat the oil or ghee in a pan on medium heat.
- Fry the gujiya until they turn golden brown on both sides.
- Drain the excess oil on a paper towel.
- Your gujiya is ready to serve! Enjoy it warm or at room temperature.
Note: You can store the gujiya in an airtight container for up to a week.