Gujiya is a popular North Indian sweet. It has a dumpling-shaped pastry shell which is filled with khoya (mawa) and is usually deep-fried. Gujiya resembles a Mexican empanada. It has a flaky, crispy crust and melt-in-the-mouth stuffing, making it a crowd favorite! Gujiyas are made during festivals, especially Holi and Diwali. It is made across India; the pastry's name and stuffing might change, but the basic concept is the same. Traditionally, the outer pastry of gujiya is made from all-purpose flour, and the stuffing is made with dry fruits, mawa, and nuts. All-purpose flour dough is made, and small rotis are rolled from it. The rotis are stuffed with a filling made with sugar, mawa, and nuts and then shaped into a crescent-shaped dumpling. Once ready, the gujiya is deep-fried, but you can also bake or air-fry gujiyas. You can enjoy gujiya just by itself or take it up a notch and serve it with some chilled rabri (sweetened milk dessert).

For the Dough Whole Wheat Flour -1 Cup: Whole wheat flour makes the gujiyas healthier, adding more fiber to it. Its nutty flavor also complements the sweet filling. All-purpose flour - ½ cup: To knead the perfect dough with the correct consistency and flakiness on frying, we need all-purpose flour. It will ensure the gujiyas are not too dense or heavy but remain nice and tender. Ghee - 2 tsp: To bind the dough and give it the flaky yet melt-in-the-mouth quality, ghee (clarified butter) is a must. It provides the crust with a rich and buttery taste. Water - 1/4 cup (or as needed): Water is required to knead the dough and make it soft and easy to roll and shape. Salt - A pinch: A little salt balances all the flavors and compliments the sweetness. For the Filling Khoya/Mawa - 250 gm: The main ingredient of the gujiya filling is the khoya (milk solids), which makes the mawa gujiya creamy and pairs quite well with sugar and nuts. Sugar - 3 TBSP: No sweet is complete without its sweetening element. Mixed Nuts - Handful: A handful of chopped nuts give the filling a good crunch and nutty flavor. Just what a festival recipe requires! Cardamom Powder - A pinch: Cardamom powder infuses the filling with warm, aromatic spice, elevating the flavors and giving our Gujiya its signature taste.

Step 1: In a pan, add ghee, raisins, almonds and cashews for 30 sec then add mawa to roast for 5-6 minutes, stir constantly. Once mawa has thickened, add sugar a little at a time to not liquefy the filling. Continue stirring for 5 minutes on low flame, till light brown tint.

Step 2:Cool it in the fridge for 30 minutes. Start making Puris using Rotimatic. Fill Puri disc with 1-2 tbsp of the filling.

Step 3: Close the discs using water all around and locking with a fork or fold it inwards.

Step 4: Keep it aside on parchment paper to dry for a few minutes before frying. Deep fry Gujiya in the combination ghee/oil solution till golden brown on medium heat.

Step 5: Serve and enjoy!