Gujiya, a pastry filled with mawa or milk solids, sometimes with
coconut and other nut mixture is a deep-fried Indian sweet or mithai.
IngredientsFor Dough :All purpose flour : 2 cups
Ghee / butter : 3 tbsp
Salt to taste
For Filling :Coconut shredded : 2 cups
Chocolate chips (dark) : ¾ cup
Sugar as per taste
Cardamom powder : ½ tsp
Nutmeg powder : ¼ tsp
Cinnamon powder : ¼ tsp
Mix nut : ⅛ cup each of raisin, cashew nut, walnut, almonds and pistachios
Milk : 3-4 tbsp
Method* Sift the flour with salt and add the butter or ghee in it. Using fingers, mix them well so that it resemble bread crumbs.
* Add enough cold water to knead them softly and tightly.
* The dough should be soft and tight.
* Wrap the dough in a plastic wrap and keep it in a refrigerator for 30 minutes.
* Skip the above step if you want to deep fry the gujiyas.
To prepare the filling :* Add the shredded coconut in a clean pan and let it roast for few minutes,
* Watch it closely, do not brown the coconuts.
* Add the chocolate chips along with sugar and mix them well on a slow heat.
* Add the spices and the nut mixture and mix them really well.
* Fry for few more minutes until the mixture becomes relatively dry and fluffy and slightly moist.
* Knead the dough once agin for few minutes and divide it into small balls.
* Roll out the dough on a lightly floured surface and stamp out some 20 small disc out of it with the help of 3 inch round cookie cutter.
* Put 1 tsp of the coconut filling in the centre and brush the edges of the circle with milk, fold them and sealed the edges and crimped the edges with the help of a fork. Or else you can twist the edges inwards and take care that the mixture does not oozes out.
* Prepare the remaining gujiyas like this, once finished brush the top of the gujiyas with milk, to get a light brown sheen on them.
* Arrange the gujiyas on a cookie sheet lined with a parchment paper.
* Bake in a preheated oven at 375 F for 20 minutes or till evenly browned.
* Cool on a wire rack before serving them.