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Gujiya is a treasured Indian confection that brings sweetness and joy to every celebration. This traditional dessert is lovingly prepared for family festivals, religious occasions, and special moments.
In a mixing bowl, combine all-purpose flour, salt, and ghee. Rub the ghee into the flour until it resembles breadcrumbs, then add milk gradually and knead to form a smooth, soft dough. Cover and set aside for 20 minutes.
For the filling, heat a nonstick pan over low heat. Add khoya and cook, stirring constantly, until soft and fragrant. Remove from heat and allow to cool.
Add desiccated coconut, powdered sugar, raisins, chopped cashews, and cardamom powder to the cooled khoya. Mix thoroughly to create an evenly blended filling.
Divide the rested dough into equal balls. Roll each ball into a 4-inch circle on a lightly floured surface. Spoon the filling onto one half, leaving the edges clear.
Dampen the edges of each circle with water, fold over to form a half-moon, and seal tightly by pressing or crimping the edges. Ensure there are no gaps to prevent leakage while frying.
Heat vegetable oil in a deep pan over medium heat. Reduce to low once hot to maintain gentle bubbling. Carefully slide in the gujiyas in batches and fry, turning gently, until golden brown and crisp on all sides, about 4–5 minutes each batch.
Transfer fried gujiyas to a plate lined with paper towels. Allow to cool fully before serving to let the flavors settle and texture crisp up.
