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.

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