Add Sugar and mix all the ingredients well. The filling is ready.
1/2 Cup Sugar
Stuffing the gujiyas
Divide the dough into equal parts depending on the number of pieces you want to make and make small lemon-sized balls of dough.
Roll out these round pieces of dough into thin round shape, similar to that for Poorie.
If using a mold, grease it with some oil or ghee.
Place the flattened dough on the mold and add roughly 2 teaspoons of filling.
Cover the lower half of the dough with upper half, such that everything fits in the lower half of the mold.
Fold the upper half of the mold and press its edges together so as to seal the mold.
Remove the extra material outside the mold and open the mold.
Make all the gujiyas this way and keep them in a large plate.
Frying the gujiyas
Heat cooking oil or ghee in a kadai or pan with heavy base. Take sufficient oil so that Gujiya do not touch the bottom when fried. Fry the Gujiya in batches of 5-6 at a time.
Fry on low-medium heat and keep turning them till they become crispy and golden brown in color.
Remove the Gujiyas from oil and place them on absorbent paper. Fry all Gujiyas this way.
Preparing the sugar syrup
Now to make sugar syrup boil water and sugar in a pan.
1/4 Cup Water, 1 Cup Sugar
Put strands of Kesar (Saffron) in the sugar mixture and allow to cool down the sugar syrup to room temperature.
6-8 Saffron Strands (Kesar)
Spread out the Gujiyas on a plate and pour the sugar syrup on the gujiyas to coat them on all sides.
Garnish the Gujiya with finely cut pieces of almonds and pistachios while the gujiyas are still moist with syrup. Allow sufficient time (about an hour) to allow the Gujiyas to dry. You can also garnish with Silver Foil (Vark) if you want.
Gujiya are ready. After they cool down completely, store the gujiyas in an airtight container.