Gujiya
Gujiya is a classic Indian sweet dumpling made during festive occasions like Holi and Diwali. It is filled with a rich mixture of khoya, dry fruits, and coconut, encased in a crisp, golden pastry shell. The flaky exterior and the melt-in-mouth sweet filling make it a beloved festive treat across India.
Ingredients:
Ghee/Oil for frying
For the Cover:
- 500 gms all-purpose flour (maida)
- 6 tbsp oil or ghee (melted)
For the Filling:
- 500–600 gms khoya (mawa)
- 1/2 tsp green cardamom powder
- 25 gms chopped almonds
- 25 gms raisins
- 25 gms dried coconut (shredded)
- 350 gms powdered sugar (or to taste)
Instructions:
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Prepare the Dough:
- Sieve the all-purpose flour into a bowl.
- Add 6 tablespoons of melted oil or ghee and mix with your fingers until the mixture resembles breadcrumbs.
- Add water little by little and knead lightly into a soft yet firm dough.
- Cover with a damp cloth and set aside to rest.
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Prepare the Filling:
- Mash the khoya and fry in a kadhai until light golden brown.
- Add powdered sugar and cardamom powder, mixing well.
- Stir in almonds, coconut, and raisins. Fry for 2 minutes, then remove from heat.
- Allow the mixture to cool completely.
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Assemble the Gujiya:
- Divide the dough into small balls and roll each into a 4-inch round.
- Place a spoonful of the khoya filling on one half of the circle.
- Fold the other half over and seal the edges by pressing or twisting them inward.
- Ensure no filling oozes out.
- Repeat the process for all gujiyas and place them on a clean cloth.
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Fry the Gujiya:
- Heat ghee or oil in a kadhai over medium flame.
- Deep fry the gujiyas in batches until golden brown on both sides.
- Drain and allow to cool.
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Store:
- Once cooled, store the gujiyas in an airtight glass jar.
Tip:
- Gujiya moulds can be used for shaping.
- To use a mould, place the rolled dough on a greased gujiya mould, add 1 tablespoon of filling, moisten the edges, fold, and seal.
- Remove excess dough from the edges and reuse.