dryfruits except coconut , raisins and kalonji
with a moist cloth and keep aside for 30 minutes
the khoya till it begins to gather around itself. switch off the flame and keep the pan down. let the khoya stuffing cool down completely.
of powdered sugar, roasted suji or semolina, chop dry fruits, raisins, shredded
your fingertip or pastry brush, apply water all over the circumference edge. Place about 1tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping the edges empty.
can use gujiya or karanji moulds at this stage. when doing this method, its very important that the flap should not come between the hinges for that when you cover the other flap leave that area and you should see that gujiya is pressed
neatly trimmed gujiya pic below. you can use pizza cutter to trim and seal gujiya , or you can use fork as shown in picture ... However, its best to make pleated design at the edges. this way the stuffing does not come out while frying and the gujiyas look good too. just keep on folding and twisting the edges till the end. Both the methods are easy. If you r making it for first time I am sure you will spoil 1 or 2 but don
Heat oil for deep frying, fry the gujiyas in hot oil till golden on both sides. 10 gujiyas. 1)Gujiyas can be store upto a week. 2)You can make gujiyas with whole all purpose flour, or whole wheat flour. 4)You can use sooji instead of mawa, but i like the taste of mawa in gujiyas. 5)After frying, you can dip the gujiyas in sugar syrup for making the outer part shiny and sweet
Heat oil, ghee in a kadai and deep fry the gujiyas on medium heat till golden brown. Take maida and ghee and mix with hand, add cold water and knead into hard dough cover it with a moist cloth and keep it aside