The name of the recipe signifies two tastes of it, sweet and salty. This is made of, as usual, with the refined flour. The outer part is made with salty dough of refined flour and its stuffed with the roasted sweet khoya and dry fruits mix. To avoid the deep frying part, you can bake it too. For baking, put it on the baking tray. Give them a milk wash with the help of brush and bake it at 180 degree for 15-20 minutes or until brown. The full recipe of this sweet salty gujia is as follows:-
Ingredients:-
For dough:-
Refined flour - 1 cup
Oil - 3-4 tablespoons
Salt to taste
For stuffing:-
Khoya (mava) - 1 cup
Sugar - 1/2 cup
Cardamom powder - 1 teaspoon
Ghee - 5-6 tablespoons
Pistachios - 2 tablespoons
Almonds - 2 tablespoons
Raisins - 2 tablespoons
Cashew nuts - 2 tablespoons
Melon seeds - 1 tablespoon
Oil for deep frying
Method:-
1. Take a bowl and mix refined flour, two pinch of salt and oil into it and mix it well then knead a firm dough, cover it and keep it aside to rest for 15-20 minutes. (If you want to bake it then also add 1/2 tsp of baking powder in the dough)
2. For making stuffing take a non stick pan. Put ghee in it and let it melt. Then add khoya in it and roast it, then add sugar and mix it well and cook until turned nice brown colour. Add cardamom powder, chopped almonds, pistachios, cashew nuts, raisins and melon seeds in it and mix it well. Stuffing is ready.
3. Now knead the dough once again and roll it like a chapati with the help of rolling pin. Now with the help of cookie cutter, cut the roundels like matthi. Repeat the process with the scraps.
4. Put one spoon of stuffing over one roundel and then wet the edges and cover it with the other roundel and press the corner so that it sticks properly. Then make design with the help of fork. Make all the gujias in this way.
5. Take a frying pan and heat the oil on the medium flame. Then put 2 or 3 gujias (depending upon the size of the pan) into the oil and deep fry it until they turned golden brown on low flame. Then take out after draining the oil and keep it on the absorbent paper. (Do not deep fry gujia on high flame).
6. 50 50 gujia is ready now. Serve it with hot tea or coffee.
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