Dry Fruit Gujiya Recipe
Dry Fruits Gujiya recipe is only pockets of cake hull, loaded up with dry foods grown from the ground singed to a firm brilliant completion. Gujiya has been a number one of mine, since the time I was a youngster. These half-moon-formed pan-fried pockets, loaded up with dry foods grown from the ground taste very heavenly when enjoyed hot.
Dry Fruit Stuffed Gujiya
Dry Fruit Gujiya
Gujiya Recipe
Khoya Dry Fruit Gujiya Recipe
Ingredients:
Ingredients for the Gujiya Dough
All-Purpose Flour (Maida) ½ cup
Ghee 1/3 cup
Semolina (Suji) ½ cup
Milk (Doodh) ½ cup
Ingredients for the Gujiya Filling
Desiccated Coconut (Nariyal)1/3 cup
Chopped Almonds (Badam) 1/3 cup
Chopped Walnuts (Akhroat) 1/3 cup
Raisins (Kishmish) 1/3 cup
Khoya (Mawa)1/3 cup
Sugar (Cheeni) 1/3 cup
Ghee for frying 1+1/2 cup
Method:
In a large bowl, add semolina & milk mix well, and leave it for 5 minutes.
After five minutes, add all-purpose flour & ghee, mix well and knead it, and make a dough.
Cover the dough and leave for 10–15 minutes.
In a small bowl, add raisins, khoya, chopped almonds, chopped walnuts, sugar, and desiccated coconut mix well and set it aside.
Roll the Gujiya dough with the rolling pin and cut it into a round shape. Place a filling onto one half of the circle.
Gently fold the round shape into a semi-round, forming a half-moon shape. Seal the edges by pressing slightly.
Preheat the ghee on medium flame and place the Gujiya into the preheated ghee. Gujiya’s are fried to a golden brown.
Serve and enjoy dry fruit Gujiya.