Gujiya

Make the pastry dough: Rub ghee into the flour until it resembles fine breadcrumbs. Gradually add enough cold water (about 120–140ml) to form a firm, pliable dough — firmer than roti dough. Knead for 5 minutes. Cover with a damp cloth and rest for 20 minutes. This firm dough ensures the gujiya holds its shape and turns crispy when fried.

About 20 min

Tip: The dough should be noticeably firmer than roti dough. If too soft, the pastry will be thick and chewy.

Make the filling: In a non-stick pan over medium-low heat, crumble and cook the khoya for 5–7 minutes, stirring continuously, until it turns light golden and slightly grainy. Remove from heat. Once cool, mix with desiccated coconut, powdered sugar, cardamom, raisins, and chopped cashews. Taste — the filling should be sweet, fragrant, and rich.

About 15 min

Tip: Cook the khoya to remove excess moisture — this prevents the filling from making the pastry soggy.

Shape and fry: Divide dough into 20 small balls. Roll each ball into a 10cm circle. Place a heaped teaspoon of filling in the centre. Fold over to make a half-moon, pressing edges firmly. Crimp with a fork or use a gujiya mould for the traditional fluted edge. Heat oil to 160°C (low-medium — lower than most frying). Fry gujiyas in batches of 4–5 for 7–9 minutes, turning regularly, until evenly golden and crispy. The slow, lower temperature fry is essential. Drain on paper towels. Cool completely before storing.

About 40 min

Tip: Fry on low-medium heat — high heat will brown the outside quickly but leave the inside undercooked and doughy.