AK Veg Recipes

• All Purpose Flour(Maida)- 1 cup
• Ghee- 1 1/2 tablespoons
• Water- as needed (approx. 1/4 cup)

• 1/2 cup(50-60 gms) grated Khoya/Mawa OR 1/2 cup Milk Powder
• Milk- 1/4 cup
• Ghee- 1 tablespoon
• Dry Grated Coconut- 1/2 cup(50 gms)
• Powdered Sugar- 1/2 cup(1-2 tablespoons less/approx. 70 gm)
• Mixed Nuts (Almonds, Cashew, and Raisins)- 1/4 cup
• Cardamom Powder- 1/4 teaspoon
• Oil- For Deep Frying

How To Make Gujiya

1. Take 1 cup maida and 1 1/2 tablespoons ghee in a wide mouth bowl.
2. Mix maida and ghee really well with your hands for at least 1 minute. The mixture will look crumbly. This step is necessary to make the crispy outer layer.
3. Add lukewarm water and knead stiff dough (stiffer than paratha dough). Cover the dough with a moist muslin cloth and let it rest for 20-25 minutes.

• You can use either milk powder or mawa to make the stuffing according to the availability.

1. Add milk and ghee in a small pan and bring it to a boil over the medium gas flame.
2. When it comes to a boil, add milk powder little by little.stir continuously so the mixture does not burn on the bottom of the pan and to mix well.
3. Cook until mixture turns thick and turns into a big lump(and stir continuously).
4. Transfer the mixture to a bowl/plate and let it cool.
5. When the milk powder mixture turns little warm add chopped nuts(cashew, almonds, and raisins) and dry grated coconut. Mix together well.
6. Add powdered sugar and cardamom powder. (Don't add sugar while the khoya mixture is hot, otherwise, sugar melts and khoya/mawa mixture will turn runny).
7. Mix well.Gujiya stuffing is ready.

1. Knead the dough again for a minute. Divide the dough into two equal portions. Take each portion and give a shape like a long cylindrical roll. Cut each into 5-6 equal portions. Make a round shaped ball from each portion with palms of your hands. (Keep the raw gujiyas covered all the time with moist cloth).
2. Take one ball and press it a little on rolling board. Roll it out into a 3/4-inch diameter circle like puri.
3. You can shape the gujiya in two different ways-1.without using mold 2. using a mold

1. Place a puri over the mold. Put 3 teaspoons stuffing or according the mold size on one side of the puri. Lightly moisten the edges of puri with a wet fingertip.
2. Cover the stuffing by folding the puri. Now, pack it tightly and remove the extra dough.
3. Place raw shaped gujiya in a plate. Cover it with a damp cloth until oil is ready. Make all gujiyas in a similar way.

1. Moisten the edges of puri with wet fingers. Place 3 teaspoons stuffing in the center of rolled puri.
2. Wrap stuffing by folding puri to give a gujiya/half moon shape. Press its edges to seal gujiya tightly. Make a design on edges using a fork.
3. Make all the Gujiya and cover them with the moist cloth. Heat oil in frying pan. When the oil is medium hot, add 4-5 gujiya at a time. Deep fry them until light golden brown and crispy over low medium flame.
4. It will take around 5-6 minutes to deep fry. Drain excess oil with slotted spoon and transfer over napkin/kitchen paper or to a plate. Yummy and tasty Gujiya is ready.