Gujiya ( MAWA AND MASALA)

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For dough

2 cup flour

¼ tsp salt

4 tablespoon ghee

For meethi gujiya Stuffing

1 cup khoya

½ tbsp ghee

⅓ cup chopped dry fruits  cashews, almonds raisins

⅓ cup sugar

½ teaspoon cardamom powder

For masala stuffing

1/2 cup boiled sweet corn kernels

2 tbsp soyabean oil

1 tsp ginger-green chilly crushed

1 spoon crushed together Cumin seeds, saunf and coriander seeds

1 pinch Hing

1 nos Lemon juice

1/4 cup besan

1/2 spoon amchur

1 spoon red chilli

1 spoon coriander powder

1/2 spoon turmeric

1/2 spoon garam masala

To taste salt

oil for deep frying soyabean oil

METHOD

To prepare the gujiya dough mix together flour salt and ghee together to form sand consistency

Knead the tight dough using little water and set it aside

Meanwhile to prepare sweet gujiya heat ghee and add chopped dried fruit and roast on slow heat

Add mawa, cardamom powder and sugar and mix well

For masala stuffing, heat oil, temper it with cumin, saunf and coriander seeds crushed, add ginger-green chilly and saute well

Add heeng and cook for few minutes

Mix in boiled corn kernels and cook further for few minutes

Add besan, amchoor, red chilly powder, coriander powder, turmeric, garam masala and salt and cook well on medium heat

Allow both the mixture to cool

Roll the dough for sweet stuffing into a circle and rectangle for savoury stuffing

Stuff spoon full of sweet mixture into a circle, fold it and secure well by twisting the ends

For savoury gujiya place one sheet at the bottom, add a spoon full of savory mixture, leaving sides, place one more sheet to cover the mixture, with the help of a fork seal the edges to ensure stuffing doesn’t go out while frying gujiya

Heat oil on medium flame and deep fry both the gujiyas till golden brown

Serve hot!!

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