Ingredients

• 1.5 cup - refined flour
• 5 tsp - melted ghee or oil
• 1/4 tsp - baking powder
• 1 cup - khoya (mawa)
• 1/2 cup - sugar
• 4 tbsp - desiccated or grated dry coconut
• 4 tbsp - crushed mix nuts
• 1/2 tsp - cardamom powder
• 3 tbsp - poppy seeds

How to Make Gujiya

• Roast mawa in a non-stick pan for 2 minutes or till it becomes light brown in colour (you can skip this step if you are not making in big quantity).
• Take out in a bowl and let it cool down.
• Dry roast poppy seeds in a pan.
• Take refined flour in a bowl, add ghee or oil in it and mix well.
• Now add enough water to make a medium soft dough.
• Rest the dough for 20 minutes.
• Add sugar, nuts, poppy seeds, coconut and cardamom powder in the khoya (mawa) and mix well.
• Make small balls from the dough and roll out small pooris from it.
• Apply a little water on the edges of the poori.
• Take 1.5 tsp stuffing and put in the centre of the poori and fold it like a half moon.
• Press the edges nicely with your fingers, then press the sides with a fork to seal the edges and to give a nice pattern.
• Heat oil or ghee in a pan, fry gujiya on medium flame till golden brown in colour.
• Drain on a tissue paper and store when it has cooled down completely.
• Recipe courtesy: Maayeka