Ingredients
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For Gujia Dough
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500gms/3cups+ 2tbsp Flour (all purpose)
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120ml/ ½ cup Desi Ghee
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a pinch Salt
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for deep frying Oil
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For Gujia Stuffing
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1 cup Khoya (grated)
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3tbsp Coconut (dessicated)
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4tbsp Sugar (fine grain)
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½ tsp Cardamom powder
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¼ tsp Jaiphal Powder (nutmeg)
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¼ tsp Javitri Powder (mace)
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1tbsp Almonds (Chopped)
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1tbsp Pistachios Chopped
Directions
Gujiyas are deep fried dumplings that have a rich, sweet filling that are wrapped in a dough made with flour and semolina, the outer shell of the Gujiya is made crispy by frying it in ghee and dipping it in a sugar syrup which gives a crispy bite on the outside and a soft filling inside, made to melt in your mouth.
Gujiyas are eaten during the festival of holi where they are prepared at home and gifted to people during the festival.
The half moon shaped sweet is distinguished by the way it is made. Gujiyas are filled with the richest of the condiments like cardamom ,khoya, cashews, raisins, etc.
Gujiyas nowadays come with a variety of fillings like halwa Rabri, the classic khoya filling and even in a chocolate flavour.
Gujiyas are said to be found in India but are said to have a Turkish influence from the dish called baklava which is a flaky pastry with a sweet filling.
The earliest mention of Gujiyas is said to be in the 13th century where a wheat dough filled with a mixture of jaggery and honey was sun dried to be made into a gujiya.
The Gujiyas is a dish which is eaten throughout the northern parts of India and are a symbol of festivities, and bringing people together.
Steps
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1
Done
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In a pan add grated khoya and cook on low heat till it turns light brown. Remove and keep it aside. Rub together maida, ghee and pinch of salt together till it becomes crumbly. Add water and knead it into a dough. Give it rest for 15mins. |
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2
Done
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Now roll out the dough thin about 3mm. Using a round cutter cut the dough into small discs. Place a spoonful of stuffing in the centre of each disc. On the edges of the disc brush with little water. Lift from one side and drop it half way giving it a half moon shape. Gently tap the edges to seal them. |
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3
Done
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Using a fork press it which will give it a unique design and will also seal the stuffing inside. Heat oil in a deep pan. Once the oil is medium hot add gujjia and deep fry them on slow flame till it get a brown colour. Remove and cool it completely before serving. |
