And here is the recipe for Gujiya...
Crust
1 cup all purpose flour
1 tb sp sooji
2 tb sp ghee
1/3 cup warm water or as needed
Mix flour, sooji and ghee in a bowl.
Make a soft dough with warm water, adding the water
gradually.
The dough should be soft and pliable.
Cover with a damp cloth and let it rest for 15 minutes.
Stuffing
100 gms khoya
1 cup almonds, cashews, pistachios, crushed in a chilly
cutter
1tsp cardamom pwd
Few strands saffron
2-4 tb sp sugar
Saute’ the khoya in a non stick pan.
Cook till it is pinkinsh brown
Mix well.
Add nuts and cardamom.
Mix well
Add nuts and sugar. Mix and cool the mix.
Sugar syrup
½ cup sugar
¼ cup water
Boil the sugar and water, until the syrup is about one
thread consistency.
Making the Gujiyas
Divide the dough into eight balls.
Roll into a circle.
Place the circle in the center of the mould.
Place a tsp of stuffing and apply little water around the
edges .
Close the mould.
Press hard.
The gujia comes out perfect, we are left with some dough
remains, which can be reused.
Similarly make all gujiyas.
Deep fry in ghee on low heat, till golden.
Remove and dip them in sugar syrup.
Remove with a slotted spoon and place them on a strainer,
the excess syrup will drain off.
Garnish them with nuts while the syrup is still moist.
Gujiyas will dry up in an hours time.