Simple pastry filled with sweet and rich filling, made for the festival of holi. Deep fried until golden and crispy.
In a bowl rub flour and ghee with your fingers until you get a powder or coarse texture.
Add just enough water so that the dough comes together.
Cover and keep it aside.
To prepare the filling firstly cook the mawa on low flame until it starts to brown. Keep aside to cool down.
Meanwhile chop the cashews in bite size small peices. And pound the cardamom.
In the cooled down mawa add the cashews, raisins, chironji, coconut and sugar powder. Mix well.
Divide your dough in equal portions.
Take one dough ball and roll a circle and thin as possible.
Add one tbsp filling in the middle. Brush little water on the edges to help it seal.
Roll one end to the other and seal the Gujiya.
It's important to press it down and seal properly otherwise it will open while frying.
Now to make the traditional Gujiya designs on the edges just start with one end and press it with your thumb and forefinger. Fold it back and keep. Repeating the same until you reach the end of it. It's quite easy once you get the hang of it. Else just use the tip of the fork to seal the edges.
Once you have prepped all the Gujiya, cover and keep them till the oil is heating else it will dry out.
Heat oil. While frying Gujiya oil temp should be low to medium high so it can cook all the way till inside.
Finally fry the Gujiya, try not to crowd them in oil.
Let the Gujiya cool down completely. Then you can store them in an airtight container in room temperature for up to 15 days.
You can also bake them at 170°C.
Brush the Gujiya with ghee and bake them for 15 mins. Flip them and again bake for 12-15 mins more until it golden.