Fill half the round with the khoya mixture, fold it and seal by twisting the edges inwards.In a pan, cook the mava with sugar and add cardamom powder.Mash the khoya and roast it in a kadhai till lightly browned. Add enough water to make a non-sticky dough. Deep fry till golden brown, then dip in sugar syrup. Add the sugar and cardamom powder and mix well.Recipe courtesy chef Stephen Gomes, L’Adresse Kitchen & BarChocolate and hazelnut gujiyaIngredientsRefined flour, 1/2 kgDesi ghee, 125 gmChilled water, 80-90 mlCalle Baut chocolate, 300 gmCaster sugar, 80 gmButter, melted, 40 gmHazelnut paste, 30 gmOil to deep fryMethodKnead the flour, water and desi ghee into a dough.Fill with the stuffing and seal from the side. In a double boiler, melt the Calle Baut chocolate and add the caster sugar, melted butter and hazelnut paste.jpg Paneer gujiya Ingredients Paneer, 4 tbspSugar, 3 tbspCoconut, grated, 2 tbspCashews, chopped, 6 Raisins, 10 gm Vanilla essence,1/4 tspMaida, 500 gmButter, melted, 2 tspSalt to tasteOil to deep frySugar syrup to dipMethodMix the maida, salt and butter. Add almonds, cashews, grated coconut and raisins.Take a small piece of dough and roll it well. Add a little water and knead lightly. Serve once cooled. Take care that the filling does not ooze out.Divide the dough into small balls and roll each into a small round of 4-inch diameter. Deep fry till golden brown and set aside. In a bowl, melt the dark chocolate, then add the fresh cream and combine well.Roll out the dough and divide into small circles.Recipe courtesy chef M. Keep adding water as required till you get soft but tight dough.Crumble paneer well.Recipe courtesy chef Prem K. Allow it to cool. Mix well. Recipe courtesy chef Rohit Anand, HO Diner.Cook the khoya with sugar, pistachio nuts and coconut powder.Heat ghee in a kadhai and deep fry the gujiyas in batches on medium heat. Let it rest for half an hour. Lock the sides by pressing gently. Dip the gujiyas in this chocolate-cream mix and serve once cooled. Cover with a damp cloth and set aside for 20 minutes. Mix thoroughly with sugar, coconut, cashews, raisins and vanilla essence. Take off the heat and cool, then add the chocolate chips along with gulkand and dry coconut. Place a spoonful of the paneer filling on each circle and fold over into a half moon. Pogakula, The ImperialCoconut gujiyaIngredientsMaida, 1 cupGhee, 3 tbsp Water as requiredSalt to tasteKhoya, 1 cupSugar, 1 cupPistachio nuts, 100 gmCoconut powder, 100 gmOil to deep frySugar syrup to dipMethodMake the dough by kneading the maida, ghee and water. Mix well till completely combined. Deep fry until golden brown. Once all the gujiyas are stuffed, put them in the freezer for one hour before deep frying on medium heat. Serve while still warm. Prepare all the gujiyas this way and spread on a cloth. Roast for 2 minutes and remove from heat. Divide into small pieces. Serve hot.Roll out the dough balls into small puris and press firmly into a greased gujiya mould. Dip in sugar syrup and serve once cooled. Stir constantly to prevent burning. Bhandari, Indian Grill RoomChocolate and gulkand gujiyaIngredientsMaida, 100 gmDesi ghee, 50 gmSalt to taste Mava (condensed milk), 100 gmSugar, 100 gmCardamom powder, 100 gmDark chocolate, 80 gmOil, 100 carbon steel nut Manufacturers mlFresh cream, 50 gmChocolate chips, 50 gmGulkand, 100 gmDry coconut, 10 gmMethodMix the maida, desi ghee and salt to make a firm dough.

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