Dough:-
Flour: 2 cups / 300g
Ghee: 4 tbsp / 60g
Salt: A pinch
Water: 1/4 cup / 75ml
-Add flour ghee and salt in a bowl, rub them together till the flour is sandy and ghee is incorporated.
-Add water slowly and knead into a hard rough dough. Rest for 5-6 mins then knead again till a smooth hard dough ball is ready. Cover with a damp cloth for 30-60 mins.
Filling:-
Mawa: 200g
Ghee: 2 tsp
Rawa/course semolina: 2 tbsp
Almond: 4 tbsp
Cashew: 4 tbsp
Raisins: 4 tbsp
Dry Coconut flakes: 25g
Powdered Gur: 40g
Cardamom Powder: 1 tsp
-Crumble the mawa into a pan on medium low heat, stir and break it down. Toast till golden brown, let it cool and crush it to a fine powder.
-Add some ghee to the pan and toast the rawa on low heat. Once lightly golden remove it from the pan.
-Similarly toast chopped nuts for 4-5 mins till they’re lightly fragrant.
-Let everything cool completely (or the sugar will melt) and combine it with the rest of the ingredients.
-Roll out a small piece of dough ball into a thin sheet. Cut out circles using a 3 inch cookie cutter.
-Add a tbsp of filling in the centre, apply some water on the edges. Fold it in half, sticking the edges across.
-Seal the gujiya from the sides, pressing again to do that properly. Crimp the edges as shown in the video to create the classic look.
-Heat oil in a Kadhai on low heat, around 140 degrees Celsius. Add the gujiya one at a time. Film the Kadhai up and increase the heat to medium low.
-Fry the gujiya, stirring them lightly and constantly. After 18-20 minutes the gujiya should be lightly browned.
-Take them out and add into the warm chashni, soak for 2-3 minutes and let them strain. Top them with silver warq and crushed pistachios and serve.
Chashni:-
Sugar: 750g
Water: 300ml
-Add them in a stockpot, with some saffron and 3 pods of green cardamom.
-Bring it to a boil, let the sugar dissolve and turn off the heat.
[gujiya, Gugiya, Gujeeya, Holi sweets, Holi food, chashni Gujiya, traditional Gujiya recipe, Holi parties, fried Gujiya, best easy Gujiya filling recipe]
source