Gujiya Recipe With Mawa, Suji – How To Make Gujiya With Step by Step Pictures

• Maida – 1 cup
• Melted ghee – 1.5 tbsp ( at room temp)
• Water – as needed

For filling

• Unsweetened khoya – 1/2 cup  ( I used Amul)
• Powdered sugar – 1/2 – 3/4 cup ( based on taste)
• Chopped nuts – 2 tbsp ( badam, cashew,pista)
• Roasted sooji – 3 tbsp
• Cardamom powder – 1/8 tsp
• Cooking oil – to deep fry

• Take a wide bowl and add the flour. Add the melted ghee at room temperature and mix the flour. After the ghee is well mixed with the flour, add water little by little and make a smooth dough. Knead the dough for 5 minutes and rest it for 30 minutes. Cover the dough with a wet cloth.

• In the mean time,make the filling. Take the unsweetened khoya in a non-stick kadai. Heat the khoya in medium flame and mix until it leaves the pan and starts to rotate with the ladle. The color of khoya will turn golden brown. This process takes around 10 minutes or more. So do it patiently in low to medium flame. Remove in a plate. Dry roast the sooji well. Collect in another plate.
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• Let the cooked khoya  & roasted rava cool down completely. Now mix the finely chopped nuts, powdered sugar, khoya and rava very well till the mixture looks crumbly. Add cardamom powder, mix well. Stuffing is ready.

• Now take the dough and roll it to a cylinder.Make balls of equal size. Roll the ball into small poori and keep a tbsp of stuffing in the center. Apply water on the corners and fold the poori into a half moon shape. Now fold the edges as shown in the pic OR press the corners with a fork.

• Heat oil and drop a pinch of batter. If it rises to the top and does not brown, oil heat is just right. Now keep the flame low to medium and drop the gujiya. Deep frying the gujiya patiently in low to medium flame give you really crispy gujiyas. So do not  hurry up while frying. Do not over crowd the kadai. Fry 2-3 gujiyas based on the size of kadai. Deep fry them in batches.

• Cook the gujiya patiently on both sides by flipping now and then. Once the bubbles cease and gujiya turn golden brown, remove them in a tissue. Drain the excess oil and serve hot OR store them in an air tight box after it comes to room temperature. It stays good for a week !! But to enjoy its best taste, eat it on the same day of preparation. Enjoy !

• Adjust the quantity of powdered sugar based on your taste buds.
• Deep frying in medium flame for long time gives a crispy gujiya.
• For best taste, serve gujiya as soon as you prepare them.
• Another important point is “Rolling” . Roll the dough like a thick poori. It should be thick in the centre and slightly thin in the corners. If you make it very thin , stuffing will ooze out in the oil while deep frying and the oil becomes a waste . Please be careful. I had experienced this. 
• If you make it too thick , it takes more time to cook and spiral corners may not be cooked properly.To avoid this disaster , first make one , deep fry in little oil. If you get it right , proceed making the remaining ones. Else adjust the rolling and try again.This will surely help.
• Suppose if the stuffing ooze out in oil , immediately switch off the stove and remove the sweet. Strain the oil and reuse it.