Gujiya without Mawa - Milk Powder Gujia Recipe

In a big mixing bowl, take refined flour and ghee. Mix them together well and then add lukewarm milk in small portions to knead stiff and tight dough.Cover the dough and keep aside for 20 minutes to rest. Till then let us prepare the stuffing for gujiyas.Chop down cashews in small chunks and powder the green cardamoms. Heat 2 tbsp ghee in a wok or pan and add milk to it. Stir and now add milk powder to it in small parts.Stir and keep stirring constantly until it turns smooth and thick in consistency. Make sure there are no lumps in the mixture. Transfer the mawa to another bowl and let it cool.Then to it add chopped cashews, chironji, cardamom powder, raisins, coconut and powdered sugar to it. Mix everything really well. Stuffing is now done.Knead the dough again and pinch small lumps from it. Lift one lump and shape it into flatten oval.Roll out the dough ball into 3 to 3.5 inch diameter round and then place this rolled poori over the gujiya mold. Top it up with 1 to 2 tsp stuffing and apply some water on the edges.Close the mold little hard and remove the excess dough from the sides. Place the prepared gujiya on a plate and likewise prepare the rest as well.To deep fry, heat enough ghee in a wok. When the ghee is medium hot, place 4 to 5 or as many gujiyas as possible to the gheeFry the gujiyas until they get golden brown from both the sides. Drain out the fried gujiyas on paper kitchen towels to remove excess oil.Piping hot and yummy milk powder gujiyas are ready. Serve steaming hot and let the rest gujiyas cool down and then store in any air tight container. It keeps good for 15 to 20 days.