Preparation

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.