Recipe Description

Pan gujiya

Serving – 2 pax
Preparation time – 15 mins
Cooking Time – 20 mins

Ingredient             Quantity
Refined flour                 1 ½ cup
Fennel seed                  ½ tsp + 1 tsp
Ghee                             1 tbsp + 1 tbsp
Khus syrup                    3-4 tbsp + 1tbsp + for garnish
Water                             as required
Betel leaves                   6-8 nos
Cardamom powder        ½ tsp
Desiccated coconut       ½ cup
Gulkand                         1 ½ tbsp
Tutti Frutti                      ¼ cup
Almond chopped            1 tsp + for garnish
Cashew chopped           1 tsp + for garnish
Pistachio chopped          1 tsp + for garnish
Raisins                           1 tsp

Method :

1. In a bowl , add refined flour , fennel seed , ghee and mix it well .
2. Now add khus syrup , water and make a stiff dough.
3. Cover it with a moist muslin cloth at keep it for resting for 10-15 mins .
4. Meanwhile take betal leaves , cut its edges and crush it in wooden mortar & pestle .
5. Transfer it in a mixing bowl , then add fennel seed , cardamom powder , desiccated coconut ,
gulkand , tutti frutti , almonds , cashew, pistachio , raisins , khus syrup mix it well and keep it
aside .
6. Now take the dough and roll it into a sheet , with the help of round mould , cut it into round
shape .
7. Take the rolled sheet ,apply water all over the circumference edge.
8. Place the stuffing in the center and fold one side over the other like a half moon and sealed
the edges , give a fold .
9. Similarly make the rest.
10. preheat the oven at 180 degree C for 10-12 mins .
11. Remove the tray and brush some ghee on bottom and place the gujiya on it and cook for
12-15 mins..
12. After 10-12 mins , remove the tray brush ghee on the top and cook it for another 2-3 mins .
13. Once gujiya is baked remove it from oven and garnish it with khus syrup over it .
14. Transfer it to serving bowl , garnish with almonds , cashew , pistachio .
15. Ready to serve .