Ingredients
For the dough
2 cups refined flour, 1 cup clarified butter, Water (to mix)
For the filling
1 cup khoya, 1 cup sugar, 1 tsp green cardamom, powdered, 1 tbsp almonds, finely chopped, ghee (for deep-frying)
For the syrup
1 cup sugar1 cup water
Method
Prepare the dough
– Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
– Leave to rest for at least half an hour.
Prepare the filling
– Saute the khoya over medium heat till it looks slightly fried.
– Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
– Shape the filling into ovals about 21 cm length and 1 cm thickness.
– Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
– Take a round, wet the edges with water and place a piece of filling over one half.
– Fold the other half over and press the edges together to seal.
– Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
– Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
– Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
– Make sugar syrup by cooking water and sugar together, till one thread consistency
– Dip the gujiyas in it, lift and let dry on a plate.
– Fry the rest, increasing the heat for a few seconds before adding the next lot.
– Can be eaten hot or at room temperature and can be stored in air-tight containers.