Gujiya is one of India's most beloved sweets; its taste adds a special charm to every household, especially during festivals like Holi and Diwali. With a crispy exterior and a delicious filling of *mawa* (reduced milk solids), dry fruits, and coconut, it is a favorite among people of all ages. If you wish to make delicious, professional-quality Gujiya at home, this easy recipe is perfect for you.

To begin, combine 2 cups of all-purpose flour (*maida*), 4 tablespoons of ghee, and a pinch of salt in a mixing bowl. Gradually add lukewarm water and knead it into a firm dough. Cover the dough and let it rest for about 20 minutes to allow it to set properly.

Next, prepare the filling. Roast 250 grams of *mawa* (khoya) over a low flame until it turns light golden, then let it cool completely. Once cooled, mix in half a cup of powdered sugar, 2 tablespoons of grated dry coconut, 2 tablespoons each of chopped almonds and cashews, 1 tablespoon of raisins, and half a teaspoon of cardamom powder. This creates a delicious and aromatic filling.

Now, divide the prepared dough into small balls and roll them out into thin, small circles (*puris*). Place 1 to 2 spoonfuls of the filling in the center of each circle. Lightly moisten the edges with water, fold the dough over, and press the edges firmly to seal them, ensuring the filling does not spill out during frying. If you have a Gujiya mold, you can use it to shape the Gujiyas easily.

Finally, heat ghee or refined oil in a deep pan (*kadhai*). Once the oil is moderately hot, fry the Gujiyas over a low-to-medium flame until they are golden brown and crispy. Frying on high heat causes the outer layer to cook too quickly while the inside may remain undercooked; therefore, frying on a medium flame ensures the best taste and crispiness. After frying, place the gujiyas on tissue paper to drain off the excess oil.

To ensure the gujiyas stay crispy for a longer period, knead a slightly firm dough and add sugar to the mawa only after it has cooled down. Store the prepared gujiyas in an airtight container once they have cooled completely; they can easily be stored for 7 to 10 days. Whether served during festivals or enjoyed with tea or milk, these delicious homemade gujiyas are sure to win everyone's heart.

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