Delicious Gujiya Cups perfect for Diwali, made with a dough of all-purpose flour and filled with a mixture of khoa, condensed milk, and various nuts. These can be baked or air-fried, and are dipped in a sweet syrup called chashni for added flavor.
1: Start with making Chashni. Add equal amount of sugar and water, along with green cardamom, saffron strands, and rose extract/rose water. Boil until it starts thickening. Let it cool down.
2: For the dough, mix 2 cups of Maida, 2 tbsp melted ghee or unsalted butter, 2 tbsp oil, and 2 tbsp milk. Divide the dough into equal parts.
3: Roll out the dough using a rolling pin and cut out 3-4 puris, making holes using a knife. Dust cupcake molds with flour and place puris in them.
4: Preheat the oven to 350°F and bake gujiya cups for 8-10 minutes until golden. Let them cool down.
5: Preheat air fryer for 5 minutes at 370°F, and bake cups for 5-6 minutes.
6: Prepare the filling by mixing 1.5 cups khoa, 0.5 cup condensed milk, 0.5 tbsp crushed green cardamom, 1 tbsp chironji, 1 tbsp sliced almonds, and 1 tbsp sliced pistachios.
7: Once the chashni cools down, dip the cups in it. Place cups on a tray, add gujiya filling, and top with almonds, pistachios, and rose petals. Enjoy!
8: Store in an airtight container for up to 5-6 days.
