Gujia (गुजिया) is a sweet dumpling made with Maida flour wheat flour and stuffed with khoya.
Ingredients:
For the Gujia Pastry:
Maida (All purpose flour) - 1 1/2 cup
Ingredients:
For the Gujia Pastry:
Maida (All purpose flour) - 1 1/2 cup
Oil / Ghee (melted) - 5 Tbsp
Water as needed for making dough ( cold )
Water as needed for making dough ( cold )
Ghee / Oil - for frying
For the Stuffing/Filling:
Khoya - 1 cup
Green Cardamom Powder -1/2 tsp
Finely chopped Almonds - 25 gm
For the Stuffing/Filling:
Khoya - 1 cup
Green Cardamom Powder -1/2 tsp
Finely chopped Almonds - 25 gm
Finely chopped Cashew nuts - 25 gm
Raisins - 25 gm
Dried Coconut (grated) - 50gm
Sugar powdered to taste
Sugar powdered to taste
Preparations:
How to make the dough:
- Take the flour. Mix the 5 tsp of oil/ ghee with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs. Now add water in parts and knead lightly.
- Set aside and cover with a damp cloth for 30mins.
How to make the filling:
- Crumble the khoya and roast it in a kadhai (frying pan) till light brown in color. Stir constantly or the mava might burn.
- Now put the khoya in a bowl and allow it to cool.
- Add sugar and cardamom powder into the khoya and mix well.
- Add almonds, cashews, coconut and raisins.
Final preparation:
- Divide the dough into small balls and cover with a moist kitchen towel.
- Dust the rolling board with some flour or with the help of oil roll each ball into a small round.
- Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.Take care that the filling does not comes out while frying ( you can also use the molds they are easily available in market nowadays)
- Prepare all the gujiyas and arrange them on plate. Cover the Gujia with moist napkin so that the dough doesn't gets dry.
- Heat ghee in a kadhai (frying pan) and deep fry the gujiyas in batches on a medium flame.
- When gujiya is golden brown, drain and remove.
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