Before making gujiya, create a dough by rolling it into tiny circles with ghee and all-purpose flour. To make the filling, simmer khoya in a mixture of sugar, cardamom, almonds, and chopped coconut until completely combined. Spoon a portion of the filling over each circle of dough, fold it in half, and press the corners together to seal. Deep-fry the sealed gujiyas in hot ghee until they become crisp and golden brown. Let them cool down before storing or serving.

Components:

Regarding the Dough:

Two cups of maida all-purpose flour

1/4 cup melted butter, ghee, or clarified butter

1/4 tsp. salt

Water (as required)

Regarding the Filling:

One cup of khoya (skim milk)

half a cup of coconut, grated

Chopped nuts (pistachios, almonds, and cashews): 1/2 cup

Half a cup of powdered sugar

1/4 cup of dates, chopped (optional)

One-half tsp. cardamom powder

One tablespoon of optional poppy seeds

For frying:

Oil or ghee

Guidelines:

1. Get the dough ready:

Combine the ghee, salt, and all-purpose flour in a mixing basin.

Stir until the mixture has the consistency of coarse crumbs.

Add water gradually, a bit at a time, and knead until dough is smooth and malleable.

After covering with a moist towel, let it rest for at least half an hour.

2. Get the filling ready:

After preheating a pan to medium heat, add the khoya. Simmer till it becomes somewhat browned and dries out.

Add the poppy seeds, chopped almonds, and shredded coconut. Simmer for a further two to three minutes.

Add the chopped dates (if using), cardamom powder, and powdered sugar and stir. Stir thoroughly and simmer for a further two minutes.

Take the mixture off the heat source and allow it to cool fully.

3. Put the Gujiya together:

Roll each of the dough’s little balls into a thin circle with a diameter of around 4–5 inches.

Put a dollop of filling in the middle of every round.

Shape the dough into a half-moon by folding it over the filling. To seal, press the edges together.

To tightly crimp and seal the edges, use a fork or gujiya mold.

4. Cook the Gujiyas:

In a deep pan, heat the oil or ghee over medium heat.

Make sure the gujiyas are crisp and golden brown on both sides by frying them in batches.

Take out the oil and pat it dry with paper towels.

5. Chill and Store:

Let it cool fully before putting the gujiyas in an airtight container.