Ingredients
500 gms finely sieved all-purpose-flour
200 gms ghee or clarified butter
250 gms mawa (reduced milk solids)
40 gms pistachios
10 gms charoli/chironji or calumpang nuts
1/2 cup sugar, powdered or to taste
Method
To make the dough:
In a large bowl, add flour, melted ghee and mix them well. Begin kneading now. Add water little by little as you go and form a stiff dough. Cover the dough with a damp cloth for about an hour.
To make mawa:
Boil 1.5 litres of milk (around 5 cups). Once the milk comes to a boil, lower the flame and simmer it on low heat. Keep stirring at regular intervals of about 2 to 3 minutes. Whenever the milk begins to rise and froth - stir. Keep doing it regularly. The milk will reduce to an extent where you can see bubbles bursting, and you know the khoya is ready. Scrape the sides of the pan regularly when you stir. This process takes about 2 to 2.5 hours.
For the filling:
In a pan, add 1 tablespoon of ghee or clarified butter. Once it melts, add the mawa, pistachios and calumpang nuts. Roast for about 5 minutes until they release a fragrance. Once done, transfer this filling to a large bowl.
Note: If you are using frozen mawa, chances are it will become too dry. So you might need to add 1 tablespoon of milk to it and mix well. If you are using fresh mawa, this can be avoided. Do remember, the filling should not be very dry.
To make the gujiyas:
Divide the dough into equal-sized balls. Keep them covered all the time as you begin rolling each ball at a time. This will help the dough balls to stay moist.
Meanwhile, heat oil or ghee in a kadhai on medium-low heat to fry the gujiyas.
Using a rolling pin, roll each ball into a small circle, about 6- to 7-inch diameter. Next, place this on top of the gujiya mould. On the edges, apply water and then add 1 tablespoon filling inside. Avoid overfilling as this could break while deep-frying.
Press the two ends of the dough ball and close it to seal the gujiya and remove any excess dough from the sides.
Place the gujiya safely on a plate and cover it with a damp cloth. Repeat the same for the rest of the dough balls.
Begin frying them in batches on medium-low heat for about 10 to 12 minutes. Do not overcrowd the kadhai with gujiyas. Similarly, fry the second batch, which could take less time, as the oil is hot. Note: Avoid frying the gujiyas at high heat.
Collect the deep-fried gujiyas and remove them on a paper towel using a frying ladle. This will absorb the excess oil. Store in an airtight container and consume within 4 to 5 days.
Serve and enjoy!
Recipe Courtesy: Chef Indrajeet Yadav, Puranamal restaurant, Dubai
