Traditional Festival Sweet Gujia Recipe - M.M.Mithaiwala

Ingredients: 

For Outer Layer- 

• 2 Cups - Plain Flour/Maida 
• 6tbsp - Ghee or Oil 
• Oil - To Deep Fry

 For Stuffing- 

• 2 Cups - Sooji/Semolina 
• 3/4 Cup - Mawa/Khoya 
• 2 Cups - Powdered Sugar 
• 1/2 tsp - Cardamom Powder 
• 1/2 Cup - Grated Dry Coconut/Khopra 
• 2 tbsp – Raisins 
• 4 tbsp - Chopped Cashew nuts

For Garnishing- 

• 1/2 cup sugar 
• 1/4 Water 
• 2 tablespoons sliced almonds and pistachios

Method:

For stuffing- 

• Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn't get burnt. In a frying pan, deep-fry the khoya till light brown in color. 
• In a bowl add roasted sooji/rawa, cashew-nuts, raisins, dry grated coconut (khopra), powdered sugar and mix well. 
•  Add khoya/mawa and mix well with hands to combine khoya with sooji well.

For Outer layer- 

• Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. 
• Cover with a wet cloth and leave aside. 
• Prepare a small and thick chapati from the kneaded dough.

For Garnishing- 

• Boil the sugar and water on medium heat until syrup is about one thread.

And the final procedure: 

• Stuff half of the chapati with the khoya mixture. 
• Fold and draw the edges of chapati inwards to close. 
• On slow fire, deep-fry the gujia till golden brown. 
• Take out using a sieve and drain the oil properly. 
• Store them in an airtight container. 
• Repeat the procedure with remaining dough. 
• Dip the gujias into the syrup making sure they are coated with syrup all around. 
• Place the gujias on a wire rack to allow the extra syrup drain. 
• Garnish the gujias with sliced almonds and pistachios while the gujias are still moist with syrup. 
• Gujias will be dry in an hour. 
• Gujia can be stored in airtight container up to a month.

 Follow M.M.Mithaiwala
 www.mmmithaiwala.com