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  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1/4 cup ghee (clarified butter) or vegetable oil Water, as needed
  • 1 cup khoya (mawa), crumbled
  • 1/2 cup powdered sugar
  • 1/4 cup chopped nuts (almonds, cashews, pistachios)
  • 1/4 cup desiccated coconut
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon raisins
  • Ghee or oil, for frying
  • 1 cup sugar
  • 1/2 cup water
  • Saffron strands (optional)
  • Cardamom powder (optional)


  1. Make the dough: In a large mixing bowl, combine the all-purpose flour and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water and knead until you have a smooth and firm dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: In a separate bowl, mix together crumbled khoya,powdered sugar, chopped nuts, desiccated coconut, cardamom powder, and raisins until well combined. Set aside.
  3.  Shape the gujiyas: Divide the dough into small lemon-sized balls. Roll out each ball into a small circle.Place a spoonful of the filling in the center of each circle.Fold the circle in half and seal the edges by pressing them together. You can use a fork to create a decorative pattern along the sealed edges.
  4. Heat ghee or oil in a deep frying pan over medium heat.Once the oil is hot, carefully add the stuffed gujiyas in batches and fry until they turn golden brown and crispy on all sides. Remove from the oil using a slotted spoon and drain on paper towels to remove excess oil.
  5. If making sugar syrup: In a separate saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely. Add saffron strands and cardamom powder for extra flavor, if desired. Simmer for a few minutes until the syrup thickens slightly.
  6. Dip the fried gujiyas in the sugar syrup, ensuring they are well-coated. Remove and place them on a wire rack to cool and allow the syrup to set.
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