All purpose flour - 2 cups
Semolina - 1 tbsp
Oil/ Ghee - 2 tbsp
Water - as needed
Semolina - 1.5 cups
Khoya - 3/4 cups
Golden raisin - 1/3 cup
Chironji or Charoli - 1/4 cup
Sugar - 1 cup
Fresh or desiccated coconut - 1/4 cup
Cashews - broken pieces, 1/3 cup
Ghee - enough to roast the nuts and semolina
Vegetable oil - for frying
- Prepare dough by mixing all the ingredients under dough. Add water as needed. The dough should not be too soft. It should be more towards the stiff side.Once the dough is made, cover with moist clean kitchen towel.
- Low fat version
- first dry roast semolina and when its releases aroma, add in chopped nuts and raisins and fry till they roasted.
- Next add khoya and mix thoroughly to get uniform mixture. Add sugar when the mixture is slightly warm.
- In the end add powdered green cardamom for fragrance
- Fat version: fry the above mixture in ghee. It gives rich flavor but I don't find it that significantly different than low fat version
- Pinch small dough balls and roll each ball into a circle and place the circle on the gujiya mold.
- Scoop 1-2 tbsp of mixture and place it on one side of the circle. Make sure edges are clean. Wet the edges with all purpose-water solution. Press the two ends together and keep aside.
- Repeat the steps till you have rolled out all the dough balls into gujiya.
- Keep gujiays covered with moist kitchen towel all the time.
- Heat oil and once the oil is hot, fry gujiya at low to medium heat till the gujiyas are golden colored. It may take 8-12 minutes to fry.
- Serve warm !!!
- Rest you can store in an air-tight container.