INGREDIENTS:
FOR THE OUTTER COVERING:
1.5 cups all purpose flour
1 tbsp cocoa powder
2 tbsp clarified butter/ghee
pinch of salt
2 tbsp milk
water as required
FILLING:
2 tbsp clarified butter/ghee
2 tbsp semolina
1/2 cup khoya/mava
1/2 cup powdered sugar or as per taste
1 tbsp cocoa powder
2-3 tbsp nuts(almonds+raisins)
1/4 cup dessicated coconut/dry grated coconut
2 tbsp chocochips
oil/ghee for frying
some chocolate sauce & pistachios to garnish
Method:
- In a bowl, add the all purpose flour, cocoa powder and clarified butter and then mix well using your fingers.
- Add salt and milk and again mix well.
- Start adding water, little at a time and begin to knead the dough.
- Once the dough is ready, set it aside and cover it with a damp cloth for about 30 - 40 minutes.
- Meanwhile, in a pan, add the clarified butter. Add semolina to it and roast it until it turns slightly golden brown in colour.
- Add the khoya and fry it until they become slightly golden brown in colour. Keep stirring, making sure that it does not burn.Once done, turn off the flame and let this mixture come down to a room temperature.
- Then add sugar and cocoa powder to this mixture and mix well. Add almonds and raisins and mix well. Lastly add dry coconut and chocolate chips and mix well.
- Make small balls out of the dough and prepare small disks of around 4-5 inches diameter. Fill half the disc with the mixture and apply water on all the edges. Fold it into a semi circle and seal it on all the sides. Twist the edges inwards.
- Heat oil in a pan and fry the gujiyas on a low to medium high heat. Once done, remove it on a kitchen towel. Garnish with some chocolate sauce and pistachios on top.
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