Gujiya

Ingredients

• 2 cups all-purpose flour
• 2 tbsp fine semolina (sooji)
• 0.25 tsp fine salt
• 4 tbsp ghee
• 0.5 cup water
• 7 ounces mawa (khoya) – crumbled
• 0.75 cup powdered sugar – sifted
• 2 tbsp almond – finely chopped
• 2 tbsp cashew – finely chopped
• 2 tbsp raisin
• 0.5 tsp green cardamom powder
• 2 tbsp water
• neutral oil – for deep-frying

Instructions

1. In a large bowl, combine the all-purpose flour, semolina, and salt. Rub in the ghee with your fingertips until the mixture looks sandy and holds when pressed.
2. Sprinkle in 0.5 cup water a little at a time and knead into a stiff, smooth dough, 5–7 minutes. Cover and rest 30 minutes.
3. For the filling, add the crumbled mawa to a skillet and cook over low heat, stirring constantly, until it softens and turns lightly beige with a few golden flecks, 4–6 minutes. Spread on a plate to cool completely.
4. Scrape the cooled mixture into a bowl; add the powdered sugar, almonds, cashews, raisins, and cardamom. Mix until evenly combined, breaking up any lumps.
5. Divide the rested dough into 18 equal pieces and roll each into a smooth ball. Keep covered with a damp towel so they don’t dry out.
6. Working with one ball at a time, roll into a thin 4.5-inch circle.
7. Place a heaped tablespoon of filling in the center. Lightly moisten the edge with a little of the 2 tbsp water, fold into a half-moon, press to seal while expelling air, then crimp decoratively or seal in a gujiya mold. Repeat with remaining dough and filling, keeping shaped pieces covered.
8. Pour neutral oil into a wide, deep kadai or pot to a depth of about 2 inches and heat over medium-low to 300–320°F (150–160°C), or until a small pinch of dough rises slowly with tiny bubbles.
9. Slip in 5–6 gujiyas without crowding and fry 6–8 minutes per batch, turning occasionally, until evenly golden with tiny blisters and crisp; maintain gentle bubbling by adjusting the heat.
10. Drain on a wire rack or paper towels and let cool completely, about 30 minutes, before serving or storing.
11. Store airtight at room temperature for up to 5 days.