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 Indian
Recipes - Gujiya Indian Recipe
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Desserts and Sweets Recipes -
Gujiya
Ingredients
Filling
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10ml/2 tsp ghee
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50g/2 oz sultanas
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25g/1 oz blanched almonds,
finely chopped
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15ml/1 tbsp pistachios, finely
chopped
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75g/3 oz khoya made with
full-cream milk powder
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75g/3 oz sugar
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2.5ml/1/2 tsp ground cardamom
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1.5ml/1/4 tsp saffron, soaked
in 15ml/1 tbsp warm milk
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ghee and oil for deep-frying
Method:
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Rub the margarine into the
flour. Mix in the water and knead for 5 minutes to
form a soft, springy dough. Cover and leave for 30
minutes.
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Heat the ghee and fry sultanas and nuts for
2 minutes. Add the khoya, sugar, cardamom and
saffron and cook for a further 3 minutes, stirring
continuously.
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Leave to cool. Heat equal quantities
of ghee and oil over a medium-low heat. Divide the dough and filling
into 16 equal portions, shape the dough into balls
then flatten to about 10cm/4 in diameter.
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Place a
portion of filling on each dough circle, fold
them in half and seal together into semi-circle.
Slip a few gujiya into the hot fat from the side of
the pan and fry until golden brown, turning several
times. Serve hot or cold after a meal or at tea.
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