Layered Gujiya

Ingredients
For the dough
- 1 cup all purpose flour
- 1 tbsp ghee
- Water as required to make the dough
For stuffing
- 1/4 cup coconut desiccated
- 1/4 cup powdered sugar
- 1/4 cup milk powder
- 1/4 cup milk
- 1 tsp ghee
- 1/2 tsp green cardamom powder
- 1 tbsp chironji seeds
Instructions
- Take flour in a vessel and mix ghee to it
- Now add water and knead a soft pliable dough
- Cover the dough and keep aside for 15 minutes
For stuffing
- Heat 1 tsp ghee in a kadai and add milk to it
- Now add milk powder and keep stirring continuously until the mixture appears same like mawa
- Switch off the flame and transfer it to a bowl
- When the mixture cools down, add chironji seeds, cardamom powder, coconut and powdered sugar to it
- Mix everything well
- Stuffing is ready
For making gujiya
- Knead the dough again after 15 minutes and pinch lemon sized balls from it
- Take two balls and roll it in two thin circles
- Make slits on one circle leaving some space on the edges
- Now stick two prepared circles using water as shown in the image
- Place stuffing and fold bringing two edges of the circle together
- After folding, make pleats with the hands
- Make all in the same way
- Heat oil in a kadai
- After the oil is properly heated up, reduce the flame to medium
- Add the prepared gujiyas to the oil, turn sides and fry it till golden brown on both sides
- Remove from oil and drain it on the paper towel
For making syrup
- Add sugar and water in a kadai and bring it to a boil on medium flame
- Cook the syrup for 4-5 minutes to make one string sugar syrup
- Switch off the flame and add cardamom powder
- Now dip the gujiyas into the syrup for 2 minutes
- Then remove from syrup and serve
Notes
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