For Outer Layer-
- 2 Cups - Plain Flour/Maida
- 6tbsp - Ghee or Oil
- Oil - To Deep Fry
- 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
- 1/2 cup sugar
- 1/4 Water
- 2 tablespoons sliced almonds and pistachios
- 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.
- 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.