TASTY GUJIYA RECIPE at Home
Gujia (Hindi: गुजिया) (also called Gujhia), a cuisine of North India particularly Uttar Pradesh, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).Gujiya Recipe Ingredients
- Ghee / Oil to fry
- For the Cover of Gujiya :
- 500 gms Maida (All purpose flour)
- 6 tblsp Oil / Ghee (melted)
- For the Filling of Gujiya :
- 500-600 gms Khoya
- 1/2 tsp green Cardamom Powder
- 25 gms chopped Almonda
- 25 gms Raisins (Kishmish)
- 10 gms Non Salted Pista
- 25 gms dried Coconut (shredded)
- 350 gms Sugar (Cheeni) or to taste (powdered)
Recipe to make Gujiya at Home
- Sieve the flour.
- Mix the six tablespoons of oil with the maida.
- Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- Now add some water and knead lightly.
- Keep adding water as required and knead into a soft but tight dough.
- Set aside and cover with a damp cloth.
- Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
- Add sugar and cardamom powder into the khoya and mix well.
- Add almonds, cashews, coconut and raisins.
- Fry for 2 minutes and remove from the heat.
- Allow it to cool.
- Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
- Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
- Take care that the filling does not ooze out.
- Prepare all the gujiyas and spread on a cloth.
- Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
- When golden brown in colour, drain and remove.
- Store for use in an airtight glass jar.
- Tip : Gujiya moulds can also be used (they are easily available in any store or market).
- For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tbsp of filling mixture on one side.
- Moisten the edges of the round and fold one side of the mould over the other.
- Remove the excess edges and reuse.
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