• For the dough:
  • 2 cups refined flour
  • 1 cup clarified butter
  • Water to mix
  • For the filling:
  • 1 cup khoya
  • 1 cup sugar
  • 1 tsp green cardamom – powdered
  • 1 Tbsp almonds – finely chopped
  • A2Ghee for deep-frying
  • For the syrup:
  • 1 cup sugar
  • 1 cup water

How to Make Gujiya

  1. For the dough:
  2. Rub 1/4 cup A2gheei nto the flour and knead into a stiff dough with water.
  3. Leave to rest for at least half an hour.
  4. For the filling:
  5. Saute thekhoyaover medium heat till it looks slightly fried.
  6. Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
  7. Shape the filling into ovals about 21 cm length and 1 cm  thickness.
  8. Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
  9. Take a round, wet the edges with water and place a piece of filling over one half.
  10. Fold the other half over and press the edges together to seal.
  11. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
  12. Make all thegujiyasin this way. Heat A2gheein akadahi. To check if the A2gheeis hot enough put a piece of dough in it. If it comes up at once, add as manygujiyasas fit in comfortably.
  13. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
  14. Make sugar syrup by cooking water and sugar together, till one thread consistency
  15. Dip thegujiyasin it, lift and let dry on a plate.
  16. Fry the rest, increasing the heat for a few seconds before adding the next lot.
  17. Can be eaten hot or at room temperature and can be stored in air-tight containers.
By | 2017-09-05T07:47:12+00:00 September 5th, 2017|A2 Doodh Recipe|0 Comments

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