Wednesday, 27 March 2013

Posted by VJ on Wednesday, March 27, 2013 No comments


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

  1. Sieve the flour.
  2. Mix the six tablespoons of oil with the maida.
  3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  4. Now add some water and knead lightly.
  5. Keep adding water as required and knead into a soft but tight dough.
  6. Set aside and cover with a damp cloth.
  7. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
  8. Add sugar and cardamom powder into the khoya and mix well.
  9. Add almonds, cashews, coconut and raisins.
  10. Fry for 2 minutes and remove from the heat.
  11. Allow it to cool.
  12. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  13. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
  14. Take care that the filling does not ooze out.
  15. Prepare all the gujiyas and spread on a cloth.
  16. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
  17. When golden brown in colour, drain and remove.
  18. Store for use in an airtight glass jar.
  19. Tip : Gujiya moulds can also be used (they are easily available in any store or market).
  20. For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tbsp of filling mixture on one side.
  21. Moisten the edges of the round and fold one side of the mould over the other.
  22. Remove the excess edges and reuse.
Get ready to serve Gujiya and Happy Holi !!!


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