- 3/4 cup plain flour(maida)
- 3/4cup wheat flour(gehu ka aata)
- 1/3 cup butter(unsalted)
- 1/3 cup water
- A pinch of salt
- For filling
- 1/2 cup fine semolina(suji)
- ½ cup wheat flour
- 1 cup jaggery finely chopped or grated(gur)
- ¼ ghee(clarified butter)
- 2 tbs grated coconut or desiccated coconut
- 2 tbs milk powder(optional)
- 2 tbs almonds chopped
- 2 tbs cashew chopped
- 2 tbsp raisins
- 1 tbs pistachio chopped
- 2-3 tbs dates chopped (optional)
- ½ tsp cardamom powder
- In a large mixing bowl mix together both the flours salt and butter and mix it with your hands until it resembles a bread crumb like texture or you can use food processer to make it easier.
Now add water little at a time and mix the dough until it just comes together. Do not knead the dough as we do not want the gluten to develop, we just need to combine it till it comes together.
Cover and let it rest for 15-20 minutes.
For the filling heat a pan and add Ghee to it .Once the ghee melts add raisins to it.as soon as it puffs take the raisins out and keep aside.
Add semolina in the same ghee and roast it on medium heat until it gives a nice aroma and slightly change in colour.
Add coconut and other dry fruits and roast for a minute.
Switch off the flame and add jaggery. add raisins and let the mixture cool.
Now take a small ball out of the dough and roll it to a small puri (circle).
Put 1-2 tbs of filling on one side of the puri, apply water on the sides and fold it in to half making half circle shaped dumplings.
Shape all the gujiyas similarly and arrange in a baking tray lined with baking paper
Brush some melted butter or ghee on top and bake it in a preheated oven at 175 degrees for 15-20 mins or until golden brown in colo
For garnish apply some honey on top and stick some chopped pistachios.