Khoya ki Gujiya

 Khoya Gujiya

Will make around 15 to 18 pieces
Time Taken- 3 hours
Ingredients

1. Khoya-150 grms
2. Maida- 2 cups
3. Sugar-150 gms (grind in powdered form) or u can take 1 coffee cup of sugar
4. 5 peeled cardamoms
5. 20 chopped almonds
6. 10 melon seeds (optional)
7. 5 pista (optional)
8. Oil for deep

Method:

For the crust (outer cover)

1. Take maida in bowl, add around 6 spoon of oil and rub it on your palms so that flour and oil gets mix
2. Now add around ¼ cup of water and make dough of the flour.
3. Cover it with Muslin cloth and keep it aside to settle

For the filling

1. Place a kadhai on medium flame, add khoya and start stirring it after 2 minutes turn the flame to slow
2. Now keep it stirring for around 12-15, in this mean time you will notice that the khoya has turned its colour to a little dark brown and has become in solid powdered form.
3. Now turn off the gas, let the khoya cool down
4. Now take a grinder jar, add sugar and peeled cardamoms to it, to make it a smooth powder.
5. Chop almonds, melon seeds, pista and add to khoya mixture.
6. When this khoya mixture cools down at powdered sugar and mix well.

Final processing towards making of gujiya

1. In a small bowl add 5 spoons of water and half spoon of Maida (all purpose flour) for making paste
2. Now divide the dough in 15 equal portions and make balls of them.
3. Start rolling these balls into 3-4 inch diameter.

   

   style of holding in palm

4. Dip your finger in the paste (as mentioned in point 1) and spread it the edges of this rolled dough
5. Now take this rolled dough in yor palm and put about 1-1/2 of khoya mixture in the centre and fold it to semi-circle.
6. Now press the edges with fingers and make sure they are completely sealed.
7. Please be noted that the edges should be sealed otherwise the filling will come out while frying.
8. Continue filling the rest of gujiya in same manner.

   

   After filling its like this

9. Heat the oil in a frying pan and test the heat of the oil before putting any gujiya in it
10. Just put a half inch dough in oil, if it leaves the surface right away and flow up on oil, your oil is ready for frying.
11. Now slowly put gujiya in oil and fry these gujiya at slow flame till they turn to light golden brown colour from all sides.
12. You can fry 4-5 gujiyas at a time in oil.
13. When they are done frying, lift the out oil the oil with slotted spoon.

Points to Remember:

After sealing edges

1. Khoya should be stirred continuously so that it doesn't sticks to bottom of the pan and burns
2. Sugar should be added to Roasted khoya only after it cools down, otherwise if sugar melts due to khoya’s heat it will turn to hard mixture with no taste.
3. Don’t add cashew nuts or raisins if you want them to store for long.
4. The khoya mixture will be a little moist after cooling down
5. Seal the gujiya very nicely with the help of paste prepared out of maida & water so that it doesn’t opens while frying, otherwise it will spoil the oil too
6. Cover the dough with a wet muslin cloth or a cotton clean hanky, the same way also cover the uncooked gujiya so that the outer cover remains smooth and turns crispy.