Now it’s time to roll our gujiya. Make gujiya of one colour at a time so that you don’t need to uncover all the doughs. Take 1/2 tablespoon of the dough and make small round ball of it. similarly you can make few more balls and cover rest of dough with wet cloth again. Don’t make so many balls at a time otherwise they will get dry resulting in difficulty to roll.
Now with the help of the rolling pin roll it to a thin circle of approx 3-4 inch in diameter.
Place the circle on the gujiya mould and fill one tablespoon of the stuffing in centre. Now apply the flour paste on the edge of circle and close the mould to seal the sides properly.
If you are not using mould then place the circle in your palm, fill the stuffing in centre, apply flour paste on edges and then gently close it and seal with the help of thumb impression. Now start twisting from one edge till the other to make a pleated impression.
Now place them on a clean cotton sheets, towel or blanket and cover them with other bedsheets and similarly make rest of gujiyas by repeating the above process.
Now heat oil in a pan / Kadai and once hot, place 4-5 gujiyas in it and fry them on low flame by turning them 3-4 times so that the outer crust is nice crisp. Once these are fried from both the sides take them out and place on kitchen towel. You don’t need to wait for these till golden. Just make sure that gujiya is fried properly from both the sides.
Now take one cup of sugar in a pan and add 4 tablespoon of water to it and boil it. Once you get one string consistency syrup, switch off the flame.
Now dip 2-3 gujiya at a time in it and flip it to cover both the sides in syrup and take them out and place them on a wire rack to drop all the excess syrup. Coat rest of the gujiyas with similar process.
Once cooled, apply silver foil (optional) and store them in a airtight container.