An easy and delicious recipe for gujiyas. Crispy gujiyas stuffed with almonds, cashews, walnuts, raisins and butterscotch flavoured mawa. Learn how to make Butterscotch Gujiya step by step without any fail.
Ingredients:
2 cup all-purpose flour
4 tbsp ghee or clarified butter
1/2 cup water
1 cup mawa or khoya
1/2 cup powdered sugar
20 almonds
20 cashews
10 walnuts
2 tbsp raisins
For the butterscotch sauce:
1 cup sugar
½ cup unsalted butter
1 cup heavy cream
1 tsp salt
2 tsp vanilla essence
Cooking Directions:
In a bowl, add all-purpose flour and butter. Mix
Add lukewarm water and make a firm dough. Cover it with a damp cloth and allow it to rest for 30 minutes.
In a non-stick pan, add almonds, cashews and walnuts. Toast on medium flame until lightly golden and aromatic. Transfer to a bowl and allow it to cool completely. Roughly chop all the nuts and raisins. Keep aside.
In the same pan, add khoya/mawa. Cook on low flame for 10-15 minutes. Keep it aside.
Heat a heavy-bottomed saucepan on low flame. Add sugar. Don’t stir.
Allow it to melt completely.
Once it turns amber golden, add butter. Give it a nice whisk.
Add cream and mix everything together.
Bring it to a boil and turn the heat off. Add salt and vanilla essence. Mix well.
In a bowl, add khoya, chopped dry fruits and 2-3 tbsp butterscotch sauce. Mix well.
Add powdered sugar and mix again.
Divide the dough into small dough balls. Roll each dough ball into a thin circle. Place it on the gujiya mould. Add 1 tbsp khoya mixture. Apply flour mix along the edges and seal it. Trim off the excess dough. Make sure it is properly sealed.
Heat oil in a heavy-bottomed pan over medium heat. Lower the flame and deep fry the gujiyas until golden brown.
Drizzle butterscotch sauce over the gujiyas and serve hot.
Butterscotch Gujiya
Crispy gujiya stuffed with almonds, cashews, walnuts, raisins and butterscotch flavoured mawa.
Add lukewarm water and make a firm dough. Cover it with a damp cloth and allow it to rest for 30 minutes.
In a non-stick pan, add almonds, cashews and walnuts. Toast on medium flame until lightly golden and aromatic. Transfer to a bowl and allow it to cool completely. Roughly chop all the nuts and raisins. Keep aside.
In the same pan, add khoya/mawa. Cook on low flame for 10-15 minutes. Keep it aside.
Heat a heavy-bottomed saucepan on low flame. Add sugar. Don’t stir.
Allow it to melt completely.
Once it turns amber golden, add butter. Give it a nice whisk.
Add cream and mix everything together.
Bring it to a boil and turn the heat off. Add salt and vanilla essence. Mix well.
In a bowl, add khoya, chopped dry fruits and 2-3 tbsp butterscotch sauce. Mix well.
Add powdered sugar and mix again.
Divide the dough into small dough balls. Roll each dough ball into a thin circle. Place it on the gujiya mould. Add 1 tbsp khoya mixture. Apply flour mix along the edges and seal it. Trim off the excess dough. Make sure it is properly sealed.
Heat oil in a heavy-bottomed pan over medium heat. Lower the flame and deep fry the gujiyas until golden brown.
Drizzle butterscotch sauce over the gujiyas and serve hot.
Notes
Both butter and cream should be at room temperature.
