Gujiyas

I made these on Diwali last year and since then this post has been sitting as a draft as i never get around to finish it..

My mom use to make gujiyas alongwith other sweets specially on Diwali and Holi..There are many kind of Gujiyas with different stuffing options too..this one is my fav one that i wanted to share with you guys..

Gujiya is also called Ghughara or Karagadabu in Kannada and Gujiya in Hindi



I will try to take the step by step pics next time when i make it..

Ingredients:-

For dough:

All purpose flour/Maida:- 4 1/2 cups
Milk:- 1/3 cup
Ghee(Melted):-1/2 cup
Water:- as per requirement

Stuffing:-

Kohya/Mawa:- 400 grams( i bought one package from store and it weighs 314 grams)
Sooji:- 1 1/2 cup
Ghee(Melted):- 2 tbsp
Sugar:-2 1/2 cup
Raisins:- 1/2 cup
Green Cardamom powder:- 1 tsp
Dried coconut:- 3/4 cup

Procedure:-

Sieve the flour in a bowl and then melt the ghee and pour in the flour..use your hands to mix it good..then add milk and mix it again and the add water little by little to make the dough..Cover it with wet cloth and let it stand at room temperature for 30 minutes

Meanwhile you can start preparing stuffing for the dough..Fry the khoya in a heavy bottom skillet until light brown then remove in a separate bowl..Now in the same skillet put ghee and fry the sooji until light brown..after that remove it also in the same bowl containing khoya Now put sugar, raisins and cardamom powder and dried coconut in the mixture of kohya and sooji ..your stuffing is ready..

Make small balls with the dough and roll it like poori and now take the guiya template ( shown in the above picture) place the rolled dough over it..put some stuffing in the middle( don't put too much stuffing otherwise it will open while frying) now brush the water all around the edges and close the template with little pressure..repeat the process to make all the gujiyas..Fry them until golden brown..

Gujiyas are ready Serve hot or at room temperature..Store it in a air tight container to retain its crispiness