mantasha
2 cup Maida, 1/4 cup Ghee, Water (as needed), 1 cup Khoya, 1/2 cup Powdered Sugar, 1/4 cup Chopped Mixed Nuts, 1/4 cup Raisins, 1/2 tsp Cardamom Powder, Oil (for frying).
1
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In a mixing bowl, add maida and ghee. Rub the ghee into the flour using your fingers until it resembles breadcrumbs. After That gradually add water, firm dough. Cover with a damp cloth and let it rest for 30 minutes.
2
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Heat a pan on low heat and add khoya. Stir continuously until it turns light golden brown. Add powdered sugar, chopped mixed nuts, raisins, and cardamom powder to the khoya. Mix well and cook for another 2-3 minutes. Remove from heat and let it cool.
3
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Divide the dough into small lemon-sized balls. Roll out each ball into a small circle (like a puri) using a rolling pin.
4
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Place a spoonful of the khoya mixture in the center of the rolled-out dough circle. Fold the circle in half to form a semi-circle. Use a fork or your fingers to press and seal the edges of the gujiya. This will create a decorative pattern and ensure the filling stays inside.
5
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You can leave the gujiya in a semi-circle shape or crimp the edges by folding and twisting to create a scalloped edge. Repeat with the remaining dough and filling.
6
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Fry until they turn golden brown and crisp on both sides. Remove from the oil and place them on paper towels to drain excess oil.
7
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