Prepare the dough

To begin with, make a soft dough by combining all-purpose flour and water in a mixing bowl. While making the dough, add some of Dairy Valley Pure Ghee to bring out the flavour of this classic dish. Knead the dough well with some water to soften it.

Saute the khoya and semolina

Keep the dough aside for an hour after it has reached the desired consistency. Meanwhile, heat a deep-fry pan and sauté the Dairy Valley Khoya and semolina until golden, then set aside to cool.

Prepare the Gujiya filling

Once the khoya has cooled, add the sugar, green cardamom, and soaked almonds and thoroughly combine. To make the stuffing even tastier, add some dry-roasted nuts and raisins; this will give the Gujiya a nice crunch.

Prepare the stuffed puris and seal the edges

Thoroughly coat your palms with two drops of refined oil or ghee, and then, using the dough, form tiny, rounded balls, creating a cup-like space inside each one for the stuffing. After adding the filling, seal the corners in a way that keeps the stuffing in place while the Gujiya is being fried. You can use your preferred pattern to roll the sides.

Deep fry the Gujiya and serve immediately

Heat ghee in a heavy-bottomed pan over medium heat. Now fry the Gujiya until it is golden brown on all sides. You can sprinkle them with crushed pistachios and saffron strands as a garnish. You can now serve the Gujiyas with Thandai and hot pakoras. You can also serve it with Rabri.