Two different pastry layers rolled into one to create a beautiful, unique spiral design, and then baked up perfectly promising a longer shelf-life than the deep-fried ones. Make these Spiral Gujiyas for Holi and surprise your guests!
Add all the ingredients mentioned ‘For plain flour dough’ in a bowl except water, start mixing. The flour mixture will become crumbly in texture. Now add water slowly, and knead a firm dough. Keep aside, covered.
Add all the ingredients mentioned ‘For coloured flour dough’ in a bowl except water, start mixing. The flour mixture will become crumbly in texture. Now add water slowly, and knead a firm dough. Keep aside, covered.
In a frying pan cook the grated mawa for 5-6 minutes over medium heat until the mawa softens. Keep aside, and cool completely.
Now add sugar, cardamom powder (if using), and chopped nuts to the cooled mawa. Mix well and keep aside.
Apply vegetable oil over a surface, and start rolling the dough balls separately.
Now stack the rolled layers together by keeping the plain flour layer at the bottom and coloured flour layer on the top, roll these layers together a little bit by using a rolling pin.
Start making a roll of the layers from one side to the other. Wrap the roll with cling film and keep it aside if you’re not using it immediately. The wrapping prevents the roll from drying up.
Cut the rolls in portions by using a knife or dough scraper.
Start rolling each portion to a 3.5” diameter round.
Add 1½ tbsp mawa mixture in the middle of the circle. Apply water by using your finger to seal the edges.
Now fold the pastry circle to a half-moon shape and press the edges gently to seal. You can use a pizza cutter to trim the edge. Use a fork to crimp the edges of the Gujiyas.
Apply ghee over the Gujiyas by using a pastry brush.
Preheat Air fryer to 180 degrees C for 5 minutes.
Grease the Air fryer basket base with vegetable oil.
Air fry the Gujiyas for 15 minutes, flip them in-between.
Alternately you can bake the Gujiyas in an OTG at the same temperature. If using an OTG, bake the Gujiyas for 20-25 minutes or until turn golden, and crisp to touch.
Baked Gujiyas can be stored in an airtight container at room temperature, consume within 10-12 days.
You can also deep fry the Gujiyas over medium heat. If you’re going to deep fry them, don’t add sugar to the dough, otherwise, they might turn darker in colour at the time of frying.
Keep the Gujiyas in an airtight container at room temperature, and consume within 5 days.
Serve them at room temperature, Enjoy!