(For outer crust)-
2 cups All purpose flour
2 tbsp Ghee
2 tsp Milk
Pinch of salt
Water to knead the dough
250 gm Mawa/ Khoya/
3/4 cup Desiccated coconut
1 tbsp Semolina
1 cup Sugar, powdered (or you can adjust according to your taste)
8-9 Almonds, blanced and chopped
10 Cashews, chopped
1 tbsp Saunf / fennel seeds(roughly grounded)
1 tsp Green cardamom powder
1/2 tsp Nutmeg powder
1 tbsp Ghee
Oil for deep frying
Rub ghee into the flour and mix well till it looks like breadcrumbs texture, add a pinch of salt, milk and water to make a smooth dough. Now cover this dough with a wet cloth and keep aside for 1/2 hour.
In a kadhai / skillet take 1 tbsp ghee and add semolina and fry for a minute on slow flame. Add desiccated coconut and mawa and stir continuously till it is light brown in color.
This should take just 5 minutes. Turn off the heat and let this cool down for 2 minutes. Now add sugar, all the chopped dry fruits, cardamom powder, saunf, nutmeg powder and thoroughly mix this with your hand.
Divide the dough (which was kept aside) into 22-24 pieces and roll it into 4 inch circle. Place this on a gujiya maker and fill 3 tsp of filling mixture on one side of it. Apply water with a tip of your finger to the edges of the D shape gujiya maker. And now close the gujiya maker and press to seal the edges. Take out the dumpling carefully and place it on a dry plate.
It's better to prepare 4-5 gujiyas at a time and cover it with a moist cloth to avoid the dryness. Simultaneously heat oil in a skillet for deep frying these gujiyas. Slide 2-4 gujiyas into the oil and keep frying on low flame for best results. Keep flipping the gujiyas for even frying, until they are golden on both the sides.
Place these on paper towel and let cool down. Then these should be stored in an air tight container. Follow the same procedure to make rest of the gujiyas.
User's Comments & Tips:
- While kneading the flour for outer crust the dough should be neither too soft nor too tight.
- You can make the inner filling a day in advance.
- The thickness of the dough while you roll into 4 inch circle should not be thin. Then the chances of breaking gujiyas while frying becomes high. And it should not be very thick also.
- For crispy and tasty gujiyas always fry on low flame and keep stirring.
- After filling the mawa stuffing in gujiya maker seal it very tight otherwise while frying the stuffing will come out and ruin the oil in the skillet.
- Keep a moist cloth over the gujiya dumplings that are ready for frying, otherwise the outer the outer crepe will become dry.