Gujiya Recipe

==Description==
Contributed by Shweta Singh
* Source: Traditional Indian Recipe 
* Serves: 6
==Ingredients==
* 1 Cup DEEP MAIDA FLOUR
* 1/4 Cup DEEP SOOJI
* 2 Tablespoons 24 Mantra Organic Ghee
* 1 Cup NANAK KHOA/MAWA
* 2.5 Cup DOMINO POWDERED SUGAR
* 1/2 Cup TASTE OF KERALA GRATED COCONUT
* 1 Tablespoons DEEP CARDAMOM POWDER
* 2 Tablespoons Deep Golden Raisins
==Directions==
# Mix and Knead: In a bowl, combine all-purpose flour, semolina, and ghee. Gradually add water and knead to form a smooth, soft dough.
# Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes.
# Cook the Mawa: In a pan, crumble and cook the mawa until it turns golden. Allow it to cool.
# Mix Ingredients: Add powdered sugar, grated coconut, chopped nuts, cardamom powder, and raisins to the cooled mawa. Mix well.
# Prepare Discs: Divide the dough into equal portions and roll each portion into a small disc. Place a spoonful of the prepared filling in the center of each disc.
# Shape Gujiya: Fold the disc into a semi-circle, enclosing the filling, and seal the edges by pressing with a fork or pinching to create a design.
# Cook Gujiya: Heat ghee/oil in a pan and deep fry the gujiyas until golden brown. Alternatively, preheat the oven to 180°C and bake for 20-25 minutes.
# Prepare Sugar Syrup: In a pan, combine sugar and water. Cook until the sugar dissolves completely. Add cardamom powder and stir.
# Optional: Optionally, dip the fried/baked gujiyas in warm sugar syrup for an extra sweet layer.
== Nutritional Information (per serving): ==
* Calories: 250 kcal
* Fat: 12 g
* Protein: 4 g
* Sugar: 15 g
* Carbohydrates: 30 g
=== Notes & Pro Cooking Tips ===
* Ensure that the gujiyas are sealed properly to prevent the filling from spilling out during frying.
* Avoid soggy gujiyas by ensuring the sugar in the filling is completely cool before stuffing.
* The dough should be soft yet firm for a crisp outer layer.
* For a healthier version, opt for baking instead of frying.
* Add a pinch of saffron to the sugar syrup for an extra burst of flavor.
* Store gujiyas in an airtight container to maintain freshness and crispness.
== Reference ==
For more information or to view the original recipe, visit Original Gujiya Recipe by Shweta Singh."