Description
A delicious deep fried treat made with solid milk and coconut stuffing. Too though to eat just one!
Ingredients
Scale
- for the stuffing
- 1–1/2 cups grated mawa/khoya
- 1/2 cup grated coconut
- 1 cup powdered sugar
- 1 tbs cardamom powder
- 1/2 cup grated nuts (cashew, almond, pistachio or whatever you have at home)
- a pinch of nutmeg
- for the dough
- 1–1/2 cups all purpose flour
- 3 tbs ghee/butter
- water for kneading
- vegetable oil for deep frying
Instructions
- In a bowl, mix the flour and ghee until it’s crumbly.
- Add little water and knead for a short while to make the dough soft (do not knead for too long).
- Cover it with a kitchen towel and let it rest for 15 mins.
- For the stuffing, heat a non-stick pan and cook the grated mawa for about 2 minutes.
- Pour it in a bowl and let it cool down.
- Mix all the other stuffing ingredients to the bowl and keep it aside.
- To make the gujiyas, you could either use a mold or use the old school way, like I did.
- Take some dough, make a ball and roll it very thin (do not add any flour as you roll the dough).
- Take a cookie cutter or anything else that will help you cut few circles out of the dough (I used a 3-inch cookie cutter).
- Put 1tsp filling in the tiny circle, fold it half and use a fork to press the edges.
- In a pan or wok, fry enough oil for deep frying these gujiyas.
- The key thing to remember is that do not make the oil too hot. It should be medium hot and fry these until they’re light golden brown in color.
- Let it cool before you bite into it.. it’s tough to wait, trust me! I love it when its warm.. but it tastes good even when it’s cooled to room temperature.
- Prep Time: 15 mins
- Cook Time: 20 mins