Gujiya

Ingredients

• All-purpose flour (2 cups)
• Ghee (clarified butter) (1/4 cup)
• Milk (1/2 cup, warm)
• Khoya (milk solids) (1 cup, crumbled)
• Granulated sugar (1/2 cup)
• Raisins (1/4 cup)
• Cashews, chopped (1/4 cup)
• Almonds, chopped (1/4 cup)
• Cardamom powder (1/2 teaspoon)
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions

1. In a mixing bowl, combine the all-purpose flour and ghee. Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
2. Gradually add the warm milk, kneading until you form a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. In a separate bowl, prepare the filling by mixing together the crumbled khoya, granulated sugar, chopped almonds, cashews, raisins, and cardamom powder. Ensure all ingredients are well combined to create a cohesive filling.
4. Divide the dough into small equal-sized balls, approximately the size of a golf ball. Roll out each ball into a small circle, about 4 inches in diameter, on a lightly floured surface.
5. Spoon a generous amount of the filling into the center of each circle. Fold the circle in half to create a semi-circle and press the edges to seal tightly. Use a fork to crimp the edges for a decorative touch, ensuring no filling escapes during frying.
6. Heat vegetable oil in a deep frying pan over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the gujiyas in batches, avoiding overcrowding the pan.
7. Fry the gujiyas until they turn golden brown on both sides, about 4-5 minutes. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
8. Allow the gujiyas to cool completely, then dust them generously with powdered sugar before serving. Enjoy these delectable treats as a festive indulgence!