Gujiya

Ingredients

• 2 cups all-purpose flour
• ½ cup ghee
• ¼ cup plain whole-milk yogurt
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 cup khoya (dried milk solids)
• ½ cup unsalted roasted pistachios
• ½ cup unsalted roasted cashews
• ¼ cup raisins
• 3 tablespoons ghee
• 4 whole green cardamom pods
• ½ teaspoon ground green cardamom
• ½ cup granulated sugar
• 2 cups ghee for deep-frying
• 1 pinch silver leaf (vark, optional)

Instructions

1. 1

   In a medium bowl, combine 2 cups of all-purpose flour, 0.5 teaspoon of salt, and 0.25 teaspoon of baking powder. Mix these dry ingredients together with a fork until evenly distributed.

2. 2

   Add 0.5 cup of ghee to the flour mixture and use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs with no visible lumps of ghee. This creates a tender, flaky pastry.

3. 3

   Pour in 0.25 cup of plain yogurt and gently mix with your fingertips just until a soft dough comes together — don't overwork it. If the dough feels too dry, add 1 tablespoon of yogurt at a time until it's soft but not sticky.

4. 4

   Shape the dough into a smooth ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This rest time allows the gluten to relax and the dough to become more pliable.

5. 5

   While the dough rests, prepare the filling. Set a 10-inch skillet over medium heat and add 3 tablespoons of ghee. Once the ghee shimmers, lightly bruise 4 whole green cardamom pods by pressing them with the side of a knife and add them to the hot ghee.

6. 6

   Coarsely chop 0.5 cup of unsalted roasted pistachios and 0.5 cup of unsalted roasted cashews — aim for pieces about the size of peas. Add them to the ghee along with 0.25 cup of raisins and toast, stirring frequently, for 2-3 minutes until fragrant and lightly golden. You'll smell the toasted nuts and see them deepen slightly in color.

7. 7

   Crumble 1 cup of khoya into the skillet — it should break into small, granular pieces — and stir constantly for 2-3 minutes until the khoya is heated through and begins to brown slightly. This develops a richer flavor.

8. 8

   Remove from heat and stir in 0.5 cup of granulated sugar and 0.5 teaspoon of ground green cardamom. Mix until the sugar dissolves into the warm filling. Remove the whole cardamom pods and discard them. Spread the filling on a plate to cool completely, about 10 minutes.

9. 9

   Remove the dough from the plastic wrap and divide it into 8 equal portions. Roll each piece between your palms into a smooth ball — this makes them easier to shape.

10. 10

    On a lightly ghee-brushed work surface, take one dough ball and flatten it gently with your fingertips into a thin disc about 3-4 inches wide. The dough should be thin enough to see light through it without tearing. Brush lightly with ghee as you work to prevent sticking.

11. 11

    Spoon about 2 tablespoons of the cooled filling onto the lower half of the disc, leaving a 0.5-inch border. Fold the upper half of the dough over the filling to create a half-moon or crescent shape. Gently press the edges to seal, then use your fingertips to crimp the sealed edge — this both seals it completely and creates a decorative pattern.

12. 12

    Repeat with remaining dough and filling. If the dough becomes soft and sticky, refrigerate it for 10 minutes before continuing.

13. 13

    Pour 2 cups of ghee into a 10-inch deep skillet or heavy-bottomed saucepan and heat over medium heat. Test the temperature with a small piece of dough — it should sizzle and float to the surface within a few seconds, with tiny bubbles forming around it. The ghee is ready when it reaches 325°F on an instant-read thermometer.

14. 14

    Carefully slide 2-3 gujhiya at a time into the hot ghee — do not overcrowd the pan, or they won't brown evenly. Fry, turning once with a fish spatula, for 3-4 minutes per side until they turn a deep, rich golden brown. Listen for a gentle, steady sizzle; if it becomes aggressive, lower the heat slightly.

15. 15

    Remove each gujhiya with a slotted spoon and transfer to a paper towel-lined plate to drain excess ghee. Allow them to cool for 10 minutes — they will crisp up as they cool.

16. 16

    Arrange the gujhiya on a serving platter and, if desired, garnish with a delicate pinch of silver leaf (vark). Serve at room temperature or slightly warm. Gujhiya stays fresh for up to 3 days stored in an airtight container at room temperature.

Tools you’ll need

• medium mixing bowl
• fork
• plastic wrap
• 10-inch skillet
• knife
• cutting board
• spoon
• plate
• work surface
• 10-inch deep skillet or heavy-bottomed saucepan
• instant-read thermometer
• fish spatula
• slotted spoon
• paper towels
• serving platter

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