Ingredients...............
For Filling..............
- Instant Dried Milk powder-1/2 cup
- Whipping or Double cream - 1 cup
- Sugar-1 cup
- Raisins - 20-30 pieces
- Sliced Almond- 3 tbsp
- Desiccated coconut- 4 tbsp
For Gujiyan...........
- Plain flour - 200gm
- Refined oil to fry - 1 1/2 bowl
- Water- 1 cup
- Milk-3 tbsp
- Mix the cream and milk powder in a frying pan.
- Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
- Turn off the heat and transfer to the another bowl, after cooling add coconut, almonds and raisins. Mix together well.
- Now add sugar and keep aside.
- Mix plain flour, oil in a bowl and mix it well.Now make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable, Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
- Divide the dough's and roll into balls with the palms of your hands, Roll each ball into about 6-inch diameter (like a roti or chappati).
- Put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers, Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.Dip your finger in the milk and spread it around the rim of the rolled dough.
- Heat about 1-1/2 inches of oil in a frying pan on medium heat.,Place the Gujiyan in the frying pan few at a time, After Gujiyan are floating on top of the oil, turn them slowly. Fry the Gujiyan until they turn light golden-brown color on all sides. Don’t fry on high heat; the Gujiyan crust will be too soft and not crispy.
- When they are done cooking, lift them out of the oil. Gujiyan is ready to serve
Continue filling the rest of the Gujiyan in the same manner.
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