Gujiya Recipe | How To Make Gujiya

Gujia, also called Gujhia, is a cuisine of North India particularly Uttar Pradesh, Bihar, Rajasthan and Madhya Pradesh. Gujiya is a sweet dumpling made with all purpose flour (maida) or Semolina (sooji) and is stuffed with khoya, coconut and dry fruits. It is mostly preferred during the Holi festival in the month of March. Besides this aloo papad and aloo chips are also prepared during Holi festival.

The packaging of a gujia is very much like that of a samosa, however the gujia has a very distinct shape. Gujia can be prepared with any stuffing of your choice, like, besan gujia, dry fruits gujia, anjeer gujia, apple gujia, cashewnut gujia, and many more.

Now, go through this recipe of preparing Mawa (khoya) Gujia.

Ingredients

Maida (All Purpose Flour) - 500 grams

Melted Ghee (for mixing in the dough) - 2-3 cups

Refined oil or ghee for frying gujiyas

Khoya - 400 grams

Powdered Sugar - 300 grams

Raisins - 50 grams

Cardamom Powder - 1 tsp

Grated Dry Coconut - 100 grams

Almonds - Fistful

Pistachios - Fistful

Method

Preparing Stuffing for Gujiya

• Meanwhile, heat a wok or non-stick pan, add 1/2 tablespoons of ghee, and khoya. Roast it on medium heat until it starts to gather around itself and become light brown in colour. Remove from the heat and keep aside to cool down. 
• Chop all the dry fruits, mix it well in the khoya along with the powdered sugar and cardamom powder.

Preparing the Dough

• In a bowl, seive the maida, add ghee and then, use your palm and fingers to rub it so that the dough become like bread crumbs. Add little little water to make a tight dough.

• Cover the dough with a wet cloth for 30 minutes.

• Now, its time to remove the moist cloth from the dough and knead the dough to make it pliable and soft.
• Divide the dough into small round shaped pieces. Keep them in a bowl and cover with a moist cloth.

Filling the Gujiya

• Take out a round shaped dough from the bowl and flatten it in about 4-5 inches diameter, with the help of rolling pin on the rolling board or any flat and clean surface.

• Spread a tablespoon of the stuffing on one half of the rolled out dough. 
• Wet your fingers with water and run it along the edges of dough and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. 
• Press the ends carefully so that the stuffing does not come out when you deep fry the gujiya. 
• Also, you can twist the edges around the gujiya.

• Gujiya casts are available in the market, you can buy and use it while preparing gujiya.

• When using the gujiya cast, put the rolled dough on the gujiya cast and put some stuffing on it. Apply little water on the edges and, close and press the cast. Remove the extra dough that would come out on pressing the cast.

Deep Frying The Gujiya

• Heat oil in a kadhai to deep fry the stuffed gujiya. Slowly drop 5-6 gujiyas into the oil and deep fry them on medium heat till light brown.

• Turn them with the spatula to cook the other side as well. 
• Drain the gujiya and keep it on a plate.

• Gujiya are ready.
• Cool them, then store in an air-tight container.
• For 10-15 days, you can have them whenever you want to eat.

Notes:

• You can also, bake gujiya in microwave oven.
• For this, preheat the oven to 200 degrees celsius/390 degree fahrenheit. brush oil or melted ghee on the gujiya evenly all over.
• Put the gujiyas in baking tray and bake them for 20-30 minutes.