Gujiya is a north Indian sweet which has a crispy flaky pastry with a soft filling. The filling varies and the names of gujiya varies accordingly. This is somewhat similar to innippu somas we prepare in Tamil nadu. This gujiya has a soft mawa filling and the dry fruits added give a crunch to it. The outer cover is flaky and crispy complimenting the softer filling. Last week I prepared mawa from 2 litres of milk and that was lying in the fridge. When I was thinking of a dish to do under stuffed dishes for final day of first week in blogging marathon, I remembered gujiya. I browsed through many recipes and I adapted this recipe from those numerous recipes. The only mistake I did was, I didn’t seal the gujiyas properly. So when I tried to fry the first batch, they all opened up and the oil went into the filling. Lesson learnt. I sealed the remaining gujiyas thoroughly and the next batch came out properly.
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