Add 1/4th cup ghee into the flour and rub with your palms. It will become crumbly.
Now add little water to knead into a stiff dough.
Leave to rest for at least half an hour,covered with a damp muslin cloth.
For the filling Saute the khowa over medium heat till it looks slightly golden and aroma comes out it.
Switch off the flame and let it cool. When it cools, mix in the sugar, cardamom, kismis, almonds, gulkand and meengi.
Make balls from the dough and roll out each into a 4 inch diameter and 2 mm thick round.
Take a round, wet the edges with water and place a spoon of filling over one half.
Fold the other half over and press the edges together to seal.
Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
Make all the gujiyas in this way.
Heat ghee in a kadahi and to check if the ghee is hot enough put a piece of dough in it.
If it comes up at once, add as many gujiyas as fit in comfortably in the oil.
Fry them on a medium to low flame, turning occasionally, till golden brown on all sides.
Lift out and leave to drain on absorbent paper.
For sugar syrup Make sugar syrup by boiling water and sugar together, until one thread consistency is obtained.
Dip the gujiyas in it.
Lift and place on a plate, sprinkle some chopped pistachios.
Now let it dry on a plate. Enjoy gujhiyas hot or at room temperature.
Can also store in air tight container, when cool. Use and serve as and when required and it's good for gifting purposes also. Enjoy!
