Directions

1. To prepare the dough, add 2 tbsp. melted ghee or oil to 2 cups all-purpose flour. Mix it well till the oil is well incorporated in the flour and is of sand-like consistency. Slowly add water to form a soft dough. We don’t want a very soft dough.
2. Cover with a damp cloth and set aside for about 10-15 minutes.
3. Take 1 cup mawa or khoya and lightly roast it in a pan with ½ tsp. ghee till it is golden brown. It takes about 5-10 minutes on low heat. Take off the heat and cool.
4. Roast nuts that you are using and keep aside. Then blend them coarsely. Let everything cool down.
5. In a bowl, crumble roasted mawa, add desiccated coconut (if using) along with powdered nuts, cardamom powder and powdered sugar. Taste and adjust sugar.
6. Now, you are ready to roll out the dough. Make small round balls and keep them covered with a damp cloth. Roll out a 4-5 inch round.
7. Take about 2 tsp. of filling in the centre of the rolled out round. Use water to seal the side into half moons. Now you can either use a mold or using your fingers give it a braid like design on one side. Your gujiya is ready.
8. You can make other gujiyas in a similar manner and keep aside.
9. Take about ½ cup of vegetable oil in a Kadhai or pan. Heat it and then slowly fry 2-3 gujiyas at a time till they are golden brown.
10. Remove with a slotted spoon and keep aside. Your gujiyas are ready to serve.
11. Preheat air fryer at 160C or 320F for 5 minutes. Place gujias in one row without overlap. You can lightly brush them with oil or ghee for a more golden appearance.
12. Air fry for 10-12 minutes at 160C or 320F till golden brown. Flip midway for even browning and cooking.
13. Take them out and serve hot. Cool down for storing in an air tight jar at room temperature.
14. They look slightly paler than the deep fried ones and are slighly more crispy especially the outer shell as compared to deep fried gujiyas.