Guijiya are sweet flaky pastry filled with khoya and dry fruits stuffing. Khoya or mawa is a evaporated milk solids.It is a popular north Indian dessert which is made on almost all the festivals but it is a like mandate thing to me be made on Holi, a festival of colours. As recently we celebrated holi as it was a first holi for my little one.!! I made this authentic and traditional dessert because my husband loves it soo much, he can have all day without minding the calories…:-D

Gujiyas do looks like empanadas which is very popular in Latin America.

Here is the list of ingredients and method for preparing Gujiyas

Ingredients:

For the dough:

• 2 cups Refined flour
• 1 cup Clarified butter
• Water (to mix)
• For the filling:
• 1 cup Khoya
• 1 cup Sugar
• 1 tsp Green cardamom, powdered
• 1 tbsp Almonds, finely chopped
• for deep-frying Ghee

Instructions:

Prepare the dough:

1. Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
2. Leave to rest for at least half an hour.

Prepare the filling:

1.   Saute the khoya over medium heat till it looks slightly fried.
2. Take off the heat and when it cools, mix in the sugar, cardamom and almonds
3. Shape the filling into ovals about 21 cm length and 1 cm thickness.
4. Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
5. Take a round, wet the edges with water and place a piece of filling over one half.
6. Fold the other half over and press the edges together to seal.
7. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
8. Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
9. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.