Gujiya

Preparation

1. In a bowl, take 1 cup Pillsbury™ Chakki Fresh Atta, 1 cup All-purpose flour and salt as per taste.
2. Place another pan on the burner to heat the ghee.
3. Add warm ghee in the mixture and rub it well to get a nice texture (at least 5-7 mins).
4. It avoids any bubbles on the surface of the Gujiyas while frying them.
5. Once the ghee is mixed well in the Pillsbury™ Chakki Fresh Atta and All-purpose flour mixture, add water little by little to form a dough.
6. Knead the dough to make it firm and tight.
7. Keep the dough aside and cover it with a moist cloth for 25 to 30 minutes.

1. Add half a spoon ghee in the pan and add 1 cup grated khoya and stir it well on low flame.
2. Once it starts to gather around, turn off the burner and transfer it in a plate allowing it to cool.
3. Once it is cool, add 1/3 cup sugar powder, dry fruits, cardamom powder and mix it well.
4. Now divide the dough into small pieces and roll them into the size of a puri (do not dust dry flour while doing this).
5. With the help of your fingers, apply water on the border of the puri to make it moist.
6. Place a spoon of the khoya filling on one part of the circle and bend the other half of the puri to cover the filled portion.

Tips

• Do not stuff too much filling and do not let the stuffing move on the moist border of the puri.
• Press the edges well so that the filling does not spill out. (You can also place rolled puri on the Gujiya shape maker available in the market to get a good design on the edges).
• Place the Gujiya under a moist cloth. Do not allow it to lose its moistness.
• To fry them, take oil/ghee in pan once it is properly heated, add the Gujiya in it and fry them on a medium flame. Fry them until they become golden in colour.