Gujiya

How to make it

1. Rub the dough ghee into the flour until it resembles crumbs. Add water gradually and knead a firm, smooth dough. Cover and rest for about twenty minutes.
2. In a heavy pan over low heat, stir the crumbled khoya until excess moisture reduces and it smells lightly roasted. Do not let it scorch. Spread it on a plate to cool completely.
3. Mix the cooled khoya with powdered sugar, cardamom and optional nuts and raisins. Keep the filling crumbly, not wet; taste a small amount and adjust sweetness.
4. Divide the dough into twelve portions. Roll one into a thin disc, keeping the others covered. Add a modest spoonful of filling, leaving a clear border.
5. Moisten the border lightly, fold into a half-moon and press or crimp the seal firmly. Check for cracks and gaps. Heat frying oil over medium-low heat; a tiny dough piece should rise steadily without darkening immediately.
6. Fry a few gujiyas at a time, turning gently until the pastry is golden and cooked through. Drain on a rack or absorbent paper and cool before serving or packing.