Sunflame-Gujiyas

Gujiya

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INGREDIENTS

FOR FILLING

Mawa (khoya) 500 grams

Powdered sugar 3 cups

Desiccated coconut 3 1/4 teaspoons

Cashew nuts blanched and chopped 15

Almonds blanched and chopped 15

Raisins 20

Green cardamom powder 1/2 teaspoon

FOR COVERING

Refined flour (maida) 4 cups

Ghee 5 tbsp

Salt 1/2 tsp

INSTRUCTIONS

• Mash khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool. Add all the other filling ingredients to the khoya and keep aside.

• To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee. Add enough water and knead into firm dough.

•  Cover it with a moist cloth and keep aside for fifteen minutes. Divide the dough into small balls and roll each ball into a small puri of four inches diameter.

• Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side. Moisten the edges of the puri and fold one side of the mould over the other.

• Press the edges and remove the excess dough and reuse. Prepare all the gujiyas and spread on a damp cloth.

• Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown.

•  Drain onto an absorbent paper. Cool and store in an airtight tin.

Source: Sanjeev Kapoor

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