Gujiya

Name: Gujiya
Total time: 6000 s
Yield: 25 to 30 servings
Cuisine: Indian
Ingredients: 250 grams maida (All purpose flour); 75 grams ghee; as required Water; 200 grams khoya/mava (milk solids); 1 tablespoon ghee (clarified butter); 2 tablespoon atta/ rava (wheat flour or semolina); 4 tablespoon powdered sugar (adjust the sugar according to your sweet tooth); 1 tablespoon kaju cut into small piece (cashew nut); 1 tablespoon kismis (raisin); 1 tablespoon badam cut into small piece (almond); 2 tablespoon grated dry coconut; 1 tablespoon chironji (optional); 1 tablespoon khuskhus (poppy seeds); 1/2 teaspoon elaichi (cardamom powder); as needed Ghee for frying (clarified butter); 2 teaspoon maida (plain flour); 1 teaspoon water

blissofcooking @cook_11957213

Bengaluru

#flavoursOfHoli Gujiya is a sweet usually made during Diwali and Holi in most of North India. Holi celebration is incomplete without a Gujiya. This delicious sweet has a stuffing of dry fruits, khoya (milk solids) and sugar. The outer cover is made of maida (plain flour) and ghee (clarified butter). This is then fried in ghee on low heat to get crisp Gujiya’s. You can also check out my Video on making of this Gujiya at https://youtu.be/tknOqQC72uE

blissofcooking @cook_11957213

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Ingredients

1 hours 40 minutes

25 to 30 servings

250 gramsmaida (All purpose flour)
75 gramsghee
as requiredWater
200 gramskhoya/mava (milk solids)
1 tablespoonghee (clarified butter)
2 tablespoonatta/ rava (wheat flour or semolina)
4 tablespoonpowdered sugar (adjust the sugar according to your sweet tooth)
1 tablespoonkaju cut into small piece (cashew nut)
1 tablespoonkismis (raisin)
1 tablespoonbadam cut into small piece (almond)
2 tablespoongrated dry coconut
1 tablespoonchironji (optional)
1 tablespoonkhuskhus (poppy seeds)
1/2 teaspoonelaichi (cardamom powder)
as neededGhee for frying (clarified butter)
2 teaspoonmaida (plain flour)
1 teaspoonwater

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Steps

1 hours 40 minutes

1

Melt the ghee. Pour on the maida.
2

Mix well and make a dough like poori by adding water.
3

Cover with a wet cloth and keep to rest for at least 20 minutes.
4

Dry roast lightly – Cashew, almonds, chiroonji, khuskhus, coconut and atta one by one and keep in a bowl to cool.
5

Heat ghee in a pan. Now add khoya and stir till mixed well. Let this mixture Cool.
6

Now mix all the ingredients for filling together.
7

Mix the 2 teaspoon maida and water, set aside.
8

Knead the dough and divide it into 25 to 30 portions. Make balls and flatten them.
9

Roll them in 3″ diameter poori’s.
10

Place a spoon full of filling in one half of the poori and moisten all around the edges with maida paste.
11

Now fold the other half of the poori on the stuffing to make a semi circle. Press to seal so that the filling does not come out while frying.
12

Now twist the edges with your thumb and first finger. Some find this difficult so you can use a gujia maker or press with a fork to seal the edges.
13

Fill all the poori’s like this.
14

Heat ghee on medium heat and slide the prepared gujiyas in batches of 6 to 8 depending on the size of the frying pan.
15

Once they start to puff up reduce the heat to low and fry till golden.
16

You can serve them warm or it can be stored to be served later.