Gujiya is the famous Indian Sweet Dish, made with all-purpose flour, ghee, khoya and cardamoms. Holi is the main festival in India and Gujiya is highly made on this great Indian festival day.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
- 4 cups all-purpose flour (maida)
- 4 tbsp melted ghee
- Ghee / Oil to fry
For the stuffing you will require:
- 2-1/2 cups khoya
- 1 cup dried coconut (shredded)
- 1 tsp green cardamom powder
- 4 tbsp almonds chopped
- 4 tbsp cashew nuts chopped
- 4 tbsp raisins (kishmish)
- 1-1/4 cups powdered sugar
How to make Gujiya:
- Sieve the flour in a big bowl and mix 4-6 tbsp of oil in the flour.
- Use fingers to mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- You may add some more oil to get the desired consistency.
- Add some water and knead lightly.
- Gradually add little amount of water for making a soft and stiff dough.
- Cover the dough with a damp muslin cloth and keep aside.
- In a bowl, mash the khoya very well.
- Heat a saucepan and add little oil.
- Pour the mashed khoya and stir continue until light brown in color.
- Add the powdered 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 the mixture to cool completely.
- Divide the prepared dough into small balls and roll out each ball into a small round of 3-4 inch diameter.
- Fill half the round with the khoya mixture, fold and seal the round, twisting the edges inwards.
- Make sure that the stuffing does not come out.
- Prepare all the gujiyas in a same way and place them on a cloth or on a clean paper napkin.
- Heat sufficient ghee in a deep-fryer.
- Drop few gujiyas at a time in hot oil and fry on a medium flame till they turns golden brown in color.
- Drain on oil absorbent paper.
- Cool and then store in air tight jar.
Chef Tips :
- For making proper gujiyas, Gujiya moulds are also available in the market, if you are not able to make them with your hands then use the gujiya moulds.
- 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.