Butterscotch Gujiya
Crispy gujiya stuffed with almonds, cashews, walnuts, raisins and butterscotch flavoured mawa.
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 (at room temperature)
- 1 cup heavy cream (at room temperature)
- 1 tsp salt
- 2 tsp vanilla essence
- Flour mix: 2 tbsp flour mixed with 3 tbsp water
Instructions
- 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.
Notes
Both butter and cream should be at room temperature.