INGREDIENTS
For the dough
500 gm refined flour, 100 gm ghee (clarified butter), 200 gm water
For the stuffing
500 gm dried figs, 30 gm ghee, 130 gm almonds, 100 ml honey
METHOD
For the dough
• In a bowl, mix refined flour and ghee to form a nice crumbly texture.
• Add water and knead well to make a stiff dough.
• Let the dough rest for one hour.
For the stuffing
• Soak the dried figs in warm water for about half an hour.
• Drain the water and mash the figs into a smooth paste.
• In a pan, heat ghee and add crushed almonds; cook for 1 minute. Add the fig paste and cook until the mixture starts leaving the pan’s side. Allow the mixture to cool.
For the gujiya
• Divide the dough into 20 gm balls each.
• With a rolling pin, roll all balls into about 4-inch round discs.
• Moisten the outer edges of the discs with water.
• Place about one tablespoon of the prepared fig mixture on one side of the circle.
• Bring together the edges of the gujiya to give it a half moon-shape. Press the edges well to seal, and make a pleated design on the edges of the gujiya.
• Heat ghee in a kadhai, and fry the gujiyas until golden on a slow flame.
• Let them cool. Glaze with honey and serve when required.
