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Butterscotch Gujiya | Easy Homemade Gujiya Recipe
Sneha Paul

Butterscotch Gujiya | Easy Homemade Gujiya Recipe

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 this step by step recipe.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 20 gujiyas
Course: Dessert, Snack
Cuisine: Indian
Ingredients Method

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
  • 2-3 tbsp butterscotch sauce
  • Flour mix: 2 tbsp flour mixed with 3 tbsp water

Method
 

To make the gujiya dough:
  1. In a bowl, add all-purpose flour and butter. Mix
  2. Add lukewarm water and make a firm dough. Cover it with a damp cloth and allow it to rest for 30 minutes.
To make the gujiya filling:
  1. 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.
  2. In the same pan, add khoya/mawa. Cook on low flame for 10-15 minutes. Keep it aside.
To make the butterscotch gujiya:
  1. In a bowl, add khoya, chopped dry fruits and 2-3 tbsp butterscotch sauce. Mix well.
  2. Add powdered sugar and mix again.
  3. 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.
  4. Heat oil in a heavy-bottomed pan over medium heat. Lower the flame and deep fry the gujiyas until golden in colour.
  5. Drizzle butterscotch sauce over the gujiyas and serve hot.