Milk Powder Gujiya: How to Make Gujia Sweet Recipe by Attamma TV

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats and are often cheaper.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories while maintaining moisture.

Add all purpose flour and a pinch of salt to a bowl.

Add melted ghee and mix with 100 ml boiled and cooled milk.

Knead the dough for 5 minutes and set aside with leftover milk.

Rest the dough for 30 minutes.

Crush almonds and cashew nuts and add chironji, mixing well.

Heat a kadai and melt ghee.

Add 100 ml boiled milk to the melted ghee.

Add milk powder and stir well, keeping on stirring until thickened to form mawa.

Switch off the heat and transfer the mawa to a bowl to cool to lukewarm.

Grind sugar with green cardamom and add to the cooled mawa along with dry fruits and raisins, mixing well.

Take dough balls and flatten them.

Heat ghee or oil for deep frying.

Grease the platform with oil and press the dough ball into a thin disc like a poori.

Grease the gujiya maker with ghee.

Place the poori on the gujiya maker and add 1 tablespoon of the stuffing.

Grease water on the edges of the poori, close the gujiya maker, and remove excess poori.

Deep fry in hot oil on medium flame, frying both sides until golden brown.

Remove from oil and let them air for 1 hour to become crispy.

Store in an airtight container where they will stay good for 15 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens