Method

1. Prepare the Dough:

  • In a large bowl, mix maida (flour) and semolina (sooji).
  • Add ghee and salt, and rub it in with your fingers until it's crumbly.
  • Slowly add water and knead into a smooth, soft dough.
  • Cover the dough with a damp cloth and set it aside to rest for about 30 minutes.

    • 2. Prepare the Filling:

  • Heat 1 tbsp ghee in a pan and add grated khoya (mawa). Roast it on low flame until it turns slightly golden and releases a nice aroma.
  • Add grated coconut, chopped nuts, and raisins, and sauté for 2-3 minutes.
  • Add cardamom powder and powdered sugar, and mix well. Let the mixture cool completely.

    • 3. Shape the Gujiya:

  • Divide the dough into small equal-sized balls (about 12-15).
  • Roll each ball into a small flat circle (about 4-5 inches in diameter) using a rolling pin.
  • Place a spoonful of the prepared filling in the center of each circle. Be careful not to overfill.
  • Fold the circle into a half-moon shape, pressing the edges together tightly to seal.
  • You can press the edges with a fork or twist them to make a decorative pattern (this helps in sealing too).

    • 4. Fry the Gujiya:

  • Heat oil or ghee in a deep pan on medium heat.
  • Carefully drop the gujiyas into the hot oil, a few at a time.
  • Fry them on medium flame until they turn golden brown and crispy (about 5-6 minutes).
  • Remove and drain excess oil on paper towels.

    • 5. Serve:

  • Let the gujiyas cool slightly before serving.
  • You can also dip them in sugar syrup (optional) or garnish with pistachios or rose petals for extra richness.