Gujiya from Mom’s Kitchen

From Mom’s Kitchen: This is another recipe passed down from my Mom: Sunita Swaroop. She is one of the best cooks I know and I am so happy I have some of her recipes here for me!

What you need:
Dough:
5 cups all purpose flour
1 cup vegetable oil
1 cup of water

Filling:
24 ounces of Khoya (Indian milk food made of dried whole milk);
3/4 cup of white sugar (according to taste)
20 pistachios, crushed
6 pods of cardamom, crushed
1/2 cup sliced, toasted almonds
1/2 cup raisins
Few drops kewra water

What you do:
1. Grate the Khoya and cook in a pan over medium-high heat;
2. The mixture is fully cooked when it turns yellowish and clumps into large balls;
3. Let it cool;
4. Crumble the balls into a coarse sand texture;
5. Add sugar, nuts, cardamom & Kewra water

Dough:
1. Mix ingredients to form an elastic dough. I used a stand mixer to do this.
2. Divide the dough into thirds. Form into three logs. Slice the dough into 1/2 inch rounds;
3. Roll out into circles of 2-3 inches in diameter;
4. Put a dough circle in your left hand and line the diameter with the flour-and-water paste;
5. Add a teaspoon of filling, seal and crimp edges so it looks like this:

6. Heat saucepan with vegetable oil over medium-high heat;
7. Fry until they puff up and flip them over.Keep in the oil until they reach a soft golden color like this:

8. Cool and enjoy. They can be stored in an airtight container. This recipe makes 60 gujiya