Perfect Gogiya (Gujiya) for Navratri

Ingredients

• 2 cup All-purpose flour (Maida) (for the dough)
• 3 tbsp Ghee (melted, for the dough)
• Water (as needed to knead the dough)
• 200 g Khoya (Mawa) (crumbled)
• 0.5 cup Powdered sugar (adjust to taste)
• 0.25 cup Mixed nuts (Almonds, Cashews, Pistachios) (finely chopped)
• 0.5 tsp Cardamom powder
• 2 tbsp Desiccated coconut (optional)
• Oil (for deep frying)

Steps

1. 1

   In a bowl, mix flour and melted ghee. Gradually add water to knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 20 minutes.

2. 2

   In a pan, lightly roast the crumbled khoya until it turns slightly golden. Remove from heat and let it cool completely.

3. 3

   Once the khoya is cool, mix in the powdered sugar, chopped nuts, cardamom powder, and desiccated coconut to create the filling.

4. 4

   Divide the dough into small balls, roll each into a small circle, and place a spoonful of filling in the center.

5. 5

   Apply a little water to the edges, fold the circle to form a semi-circle, and seal the edges tightly using a fork or by pleating.

6. 6

   Heat oil in a deep pan over medium heat. Fry the gujiyas in batches until they turn golden brown and crispy on both sides.

7. 7

   Remove with a slotted spoon and drain on paper towels before serving.

Notes

Ensure the khoya is completely cool before adding sugar, otherwise the filling will become watery. Store in an airtight container for up to a week.

Nutrition per serving

• dessert
• vegetarian
• Indian
• festive
• deep-fried
• Navratri
• mithai