Gujiya

• flour↗275g g
• ghee↗35g g

  melted and cooled

• sunflower oil↗

  for kneading and deep‑frying in plenty of oil

• milk↗1 litre whole l

  (we used Jersey breed milk)

• caster sugar↗125g g
• coconut↗200g frozen grated g

  frozen grated

• almonds↗50g blanched g

  finely chopped

• raisins↗50g g
• ground cardamom↗½ tsp tsp
• ground nutmeg↗¼ tsp tsp

Step-by-step instructions

1. 1

   First make the filling. Pour the milk into a saucepan over medium heat and bring to a boil for about 25‑30 minutes, until it reduces to a thick cream. (Best to use a wok, karahi or a heavy‑bottomed pot so the milk evaporates quickly without scorching.) Stir constantly, scraping the sides. When the mixture reaches a soft‑scrambled‑egg consistency and pulls away from the pot walls, turn off the heat.

2. 2

   Transfer the reduced milk to a clean saucepan, add the sugar and cook on low for 3‑4 minutes, stirring until the sugar dissolves. Add the coconut, almonds, raisins, cardamom and nutmeg, raise the heat to medium and cook another 3‑4 minutes until thickened. Turn off and let cool.

3. 3

   Meanwhile make the dough. Sift the flour and ¼ tsp fine salt into a bowl, then add the cooled melted ghee. Rub the ghee into the flour with your fingers until the mixture resembles coarse crumbs. Add enough cold water to bring the mixture together into a very stiff dough and knead until smooth. Cover and let sit at room temperature for at least 30 minutes.

4. 4

   Divide and shape the dough into 17‑18 balls about 20 g each, about 3 cm in diameter. Keep the dough covered so it doesn’t dry out.

5. 5

   Roll each ball on a lightly oiled surface into a circle about 10 cm in diameter (the dough will be thinner if you roll the balls separately). Don’t worry if the circles aren’t perfect.

6. 6

   Heat oil in a wok or karahi over medium heat to 130 °C or until a cube of bread dropped in the oil browns in 1 minute. Fry the gujiyas in batches for 6‑8 minutes until golden on both sides. Drain on paper towels and let cool to room temperature before serving. Store in an airtight jar for 3‑4 days.