Gujiya

INGREDIENTS:

For the dough:

• 2 cups refined flour
• 1 cup clarified butter
• Water
  
  For the filling:
• 1 cup khoya
• 1 cup maple syrup
• 1 tsp green cardamom – powdered
• 1 Tbsp almonds – finely chopped
• Ghee for deep-frying
  
  For the syrup:
• 1 cup pure maple syrup

METHOD:

• Rub 1/4 cup ghee into the flour and knead into a stiff dough with water. Leave to rest for at least half an hour.
• In a pan, saute the khoya over medium heat till it looks slightly fried.
• Take off the heat and when it cools, mix in the maple syrup, cardamom and almonds.
• Shape the filling into ovals about 21 cm length and 1 cm thickness.
• Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
• Make a design by pinching and twisting all along the sealed edges.
• Heat the ghee and add as many gujiyas fit in comfortably.
• Turn them over and lower the heat to medium. Fry till golden brown on all sides.
• Reduce maple syrup to a thick consistency and dip the gujiya in it.
• Let it rest for a couple of minutes before you serve it.

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