For the dough
- 1 cup maida/all purpose flour
- 1 tablespoon sooji (Semolina)
- 1/8 teaspoon baking soda
- 1/4 cup unsalted butter
- 1/4 cup desiccated coconut
- 1 cup khoya
- 2 cup chopped California walnuts
- 1/4 cup superfine sugar
- 2 tablespoon milk
- 2 teaspoon green cardamom powder
- 1 teaspoon saffron strands
Sugar syrup optional
- 1/2 cup sugar
- 4 tablespoon water
- 1/4 -1/2 teaspoon green cardamom powder
- 1 teaspoon rose water
- Few pieces of saffron strands
- In a big bowl combine all the ingredients listed under ‘For The Dough’.
- Take lukewarm water and knead soft pliable dough.
- Cover the dough and let it rest for 30 mins.
For the filling
- In a heavy bottom pan, add khoya, dry coconut and toast them on low heat for 15 mins. When the mixture turns light brown in color, add saffron strand. Mix and take it off the flame.
- In a separate pan add California walnuts and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool off completely. Grind them in a coffee grinder until it turns into a fine powder.
- Add this nutty mixture to the khoya mixture along with sugar and milk. Mix until everything is well- blended.
For the gujiya
- Take a small golf size ball of the dough and roll it into a thin circle. In one half, place some gujiya mixture and fold the other half to make it into a gujiya. Apply water along the edges and seal it tight using a fork to secure the edges by making imprints of the fork.
- Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in color. The key to crispy gujiya is – patience! Gujiyas should be fried in medium hot oil for a crispy layer.
- Remove from oil and drain it on the paper towel.
For the sugar syrup
- Combine all the ingredients in a pan and bring it to a boil on a medium flame. Scum will start forming on top of the liquid.
- Using a spoon, collect and discard the scum and keep boiling until the liquid is reduced and it starts to thicken.
- Lower the heat, dip a spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger, it means that it is about to reach its first string consistency.
- Dip each gujiya in this syrup for 2-3 mins and set it on a clean plate.
- Garnish with chopped California walnuts and serve.