Ingredients

• For the Outer Pastry Case or Shell

• 2 cups plain flour (Maida)
• 1 tbsp (tablespoon) melted ghee
• Cold water as needed
• Salt to taste
• For The Fruit-Khoa Filling
• 1 cup crumbled mava (khoa)
• 2 medium apples
• 1 pear
• 2 plums
• 1/2 tsp (teaspoon) cinnamon (dalchini) powder
• 1/2 tsp cardamom (elaichi) powder
• 2 tbsp chopped almonds, cashew, raisins, chopped dates, chiroungi seeds
• 2 tbsp grated coconut

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How to Make MIXED FRUIT GUJJIAS

• In a large bowl, sieve the flour and salt together.

• Add melted ghee.
• Rub the ghee in the flour with your finger tips, till the mixture resembles bread crumbs or coarse meal.
• Gradually add cold water and knead the flour into a smooth dough.
• Cover and keep aside for 30 minutes.

• For the Fruit Khoa filling:

• Heat a pan and add the chopped fruits along with chopped dates.
• Stir on a low flame for 10-12 minutes.
• Add the spice powders and mix well.
• After 4-5 minutes, add the khoa and stir the mixture.
• The khoa would begin to melt. Stir continuously.
• Add the chopped dry fruits and mix.
• Allow the khoa to melt completely, once done, turn off the flame.
• Keep the mixture aside for cooling.

• Preparing the Mixed Fruit Gujiyas:

• Make medium sized balls of the dough.
• Roll into a round puri shape of medium thickness.
• Put a few tablespoons of the fruit-khoa filling on one side.
• Apply water on one of the outer edges.
• Cover and press the edges together.
• Cut out the excess dough from the edges using a knife or pastry cutter.
• Make all the gujiyas this way and keep them on a thali or plate.
• Brush them with ghee and cover them with a damp cloth.
• Preheat the oven to 180 C.
• Arrange the gujiya’s on the baking tray and bake in the oven for about 30-40 minutes until brown and crisp.
• Turn them a couple of times so that the Gujiya’s get evenly baked.
• Serve Hot or warm.

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