Evaporated milk is mixed with an assortment of nuts and sugar and filled into a wrap and deep fried. The fried Gujia is dipped in sugar syrup and served. Gujjia is prepared during the festival of colors Holi in North India.
Cuisine: North India
Time Required: 45 Minutes
Makes: 10
Ingredients:
Oil for Deep-frying
For the wrapper:
1½ Cup Maida/Refined flour/All Purpose flour
1tbsp Ghee
For the stuffing:
1 Cup Khova/Khoya/Evaporated Milk
¾ Cup Sugar Powder
1 tsp Elaichi/Cardamom Powder
8 – 10 Almonds soaked and peeled and chopped into pieces
20 Raisins
10 Cashew nuts, Chopped
10 Pistachios, Chopped
¼ Desiccated Coconut
1 – 2 tbsp Ghee
For the syrup:
1 Cup Sugar
4 – 5 strands of Saffron
Method:
For the wrapper:
Mix Maida, Ghee and little water and knead to a dough and keep aside.
For the filling:
Heat Ghee and add Khova and fry for 2 minutes. Add Sugar Powder, Elaichi, Almonds, Raisins, Cashew nuts, Pistachios and Coconut and fry for 2 minutes. Switch off the stove and leave it aside to cool. Divide the mixture into small balls.
For the syrup:
Mix Sugar and 1 Cup water and cook until the Sugar melts. Keep stirring. Cook until the syrup is slightly thick. Add Saffron and switch off the stove.
For the Gujia:
Divide the Maida dough into lemon sized balls. Roll out each one on a floured surface into discs. Keep the Khova-nuts ball on one side of the wrap and close it with the other half of the wrap. Close the edges by squeezing the dough in between fingers. Fold the edges in for a neat finish.
Heat Oil and deep-fry the Gujias on medium flame. Remove on a kitchen towel and then dip them in Sugar syrup. After a minute remove and serve.
