A typical half-moon-shaped sweet dumpling, gujiya (gujia) is deep-fried and delicious. The outer layer has a crispy yet flaky texture and is made of all-purpose flour. The mawa (khoya), sugar, and almonds used to make the stuffing give it an extremely rich, sweet flavor.
Gujiya is a delectable sweet dumpling made in India for celebrations like Holi and Diwali. In Maharashtra, it is called “Karanji,” in Gujarat, “Ghughra,” and in Rajasthan and North India, “Gujjia,” and it is prepared with somewhat different stuffings/fillings in each of these regions of India
Don’t worry if you don’t have the mold; you can still simply shape it without it (follow the directions given below in the recipe).
INGREDIENTS FOR MAKING GUJIYA
- 500 gram Maida
- 2 tablespoons Ghee
- 1/2 cup Milk
- Water as needed
- crumbled or grated mawa or khoya
- 50-gram dry grated coconut
- 4 tablespoons chopped Mixed Nuts (Cashew Nuts, Almonds, and Raisins)
- 1/4 teaspoon powdered Cardamom
- 70 gram powdered Sugar
- Oil (for deep frying)
INSTRUCTIONS FOR GUJIYA
- In a bowl, combine 1 cup maida and 1 tablespoon of ghee.
- Ghee and maida should be thoroughly combined with your hands for at least one minute.
- To create a crispy outer layer, this step is required.
- When necessary, add water and knead the hard dough (stiffer than paratha dough).
- For 15 to 20 minutes, cover it with a wet muslin towel and set it away.
- Let’s prepare the stuffing while the dough is resting. Depending on what is available, you can make the stuffing with either mawa or khoya.
- Bring the mawa to room temperature if you are using it frozen or chilled. Mawa/khoya should be added to a small pan and heated slowly.
- Over a medium flame, stir the mawa for two to three minutes, or until the small amount of fat has been rendered. Don’t cook it longer than necessary.
- Place the roasted mawa on a platter after extinguishing the flame.
- Allow it to cool until it is only slightly warm at room temperature.
- Add chopped mixed nuts, such as almonds, cashews, and raisins, along with dry grated or desiccated coconut.
- Sugar and cardamom powder should be added. (Avoid adding sugar while the mawa mixture is still hot; sugar will melt and cause the mixture to become runny.) Mix well. It’s time to stuff. It needs to be slightly wet.
- You can shape the gujiyas in two different ways- 1. using mold and 2. without using a mold
- Take off the towel, then mash the dough to a soft consistency.
- Create little spheres from the dough (about 50 to 55 pieces can be made from this dough). Use a damp towel to cover these parts with a spherical shape.
- With the aid of a roller, remove one little piece and flatten it to a diameter of about 4 inches.
- Keep this on a huge plate right now. Do this with another 10 or more pieces of dough, and then keep them in the large dish.
- Wrap stuffing by folding puri to give a semi-circle shape. Press its edges to seal it tightly otherwise stuffing will come out while frying and it will turn messy.
- Make a design on the edges using a fork or slightly cut rough edges with a knife or cutter to give a shape like gujiya.
- Put the ghee in a thick-bottomed frying pan and heat it.
- In the hot ghee, put 7 to 8 gujiyas and fry them while turning them with a frying spoon, till they turn light brown.
- Now take out the gujiyas and put them on a big plate. Like this fry rest of the gujiyas and put them on the big plate
- Gujiyas are ready. When they cool down completely, store them in an airtight container and consume them within 5-7 days.
Tips and Variations:
- Don’t reduce the amount of ghee while making the dough. If the amount of ghee is less, the outer layer will not turn crispy. If the ghee is too much, the outer layer may break while deep frying.
- Do not fry them on a very high flame otherwise, they will not turn crispy.
- Store it in an airtight container and consume it within 3-4 days
- too much stuffing will cause breaking up while frying.
Also read: Balushahi Recipe (Perfect & Delicious)