- For Pastry Dough
- All-Purpose Flour (Maida) : 2 cups + more for dusting
- Ghee (Clarified Butter) : 4 tablespoons, plus 2 tablespoons for pastry glue & as required for deep frying
- National Iodized Salt : a pinch
- Water : half cup or : as required
- Corn Flour : 1 tablespoon
- Red Food Color : a pinch/drop
- Green Food Color : a pinch/drop
- Filling as explained
- Sugar Syrup as explained
- For Filling
- Milk : 1/2 cup
- Sugar : 5 tablespoons
- National Banana Custard : 2 tablespoons
- Water : 4 tablespoons
- Khoya : half cup
- Desiccated coconut : 2-3 tablespoons
Bring the milk to a boil; add sugar and simmer on a medium heat until the sugar dissolves.
Mix National Banana Custard with water & stir into the boiling milk.
Keep stirring and simmer on a low heat till it thickens and gets a sheen.
Turn the heat off. Stir in the khoya and desiccated coconut. Cool and keep aside.
Mix flour, National Iodized Salt & 4 tbsp ghee. Make sure they are properly mixed. Add little water to make a soft dough. Knead well till it is silky in texture.
Cover and rest for 15 minutes.
In a small bowl combine 2 tbsp of ghee with corn flour. Make a paste and keep aside. This acts like pastry glue.
Take two small portions out from the dough. Add food color to each (one red and one green) and knead well to make sure the color is evenly incorporated.
Now roll out the larger portion of dough lengthwise, about 1/8 inch in thickness.
Roll out the two colored dough-balls lengthwise and place them 1 inch apart from each other, in the center of the uncolored pastry, at an angle.
Lightly brush the corn flour and ghee paste all over the dough and sprinkle a little flour on top.
Start tightly rolling the dough upwards and keep stretching the sides as it rolls to make sure it’s even in height. Allow to rest for another 10 minutes.
Cut 2 inch pieces with a sharp knife. Using your palm press the dough flat.
Add a little filling in the center. Using a little water on your finger tip, run it around the edges and fold the circle in halves & seal the edges.
Fry the Gujias until evenly golden on both sides. Immerse in warm sugar syrup for 2 minutes; strain and serve!