Gujiya
Rated 5.0 stars by 1 users
Servings
12
Prep Time
45 minutes
Cook Time
30 minutes
Author:
Spice Village
With the Indian festival Holi around the corner,
every Indian household smells like bliss with the aroma of freshly fried
fryums, gulal, rangoli colours, fresh sweets and various other snacks made
especially during this season. One of the most delicious sweet dishes made only
during the holi season is Gujiya. A sweet filled fried pastry made by
grandmothers and mothers to give their children and guests marks the beginning
of the holi season.
Make
your holi complete with homemade Gujiya using premium quality ingredients from
Spice Village Store in Germany.
Ingredients
-
1 cup whole wheat flour – 120 grams
1 cup all purpose flour – 125 grams
-
¼ teaspoon salt
⅓ to ½ cup water or as required
2 tablespoons Ghee
1 cup khoya – tightly packed or 200 to 220 grams (mawa or evaporated milk solids)
-
½ tablespoon Ghee
-
10 almonds
-
10 cashews
-
½ tablespoon raisins
⅓ cup powdered sugar or as required
-
6 to 7 green cardamoms powdered in a mortar
Directions
In a bowl add the flours, all purpose flour, whole wheat flour and salt
In a pan heat and melt ghee
Pour ghee in the flour bowl and mix using a spoon
Mix the ghee with the flours to make a bread crumb like textured dough
Add water slowly and knead the ghee and the flours
Once it is nice and firm, cover the bowl with a moist cloth and leave it for 30 minutes
For the filling, crumble the khoya and chop the nuts separately
In a pan melt ghee on low heat and add the khoya or mawa
Stir it constantly on low heat once done allow it to cool
To the same pan add powdered sugar, cardamom powder and chopped nuts
Mix everything well and keep aside
Using the dough make small balls and cover with a moist kitchen cloth or towel
Dust your rolling board with a little flour and carefully roll thin puri like circles for the gujiya
Once done hold the rolled dough in one hand and take a pastry brush or use your fingertips to add water along the circumference of the circle
Add filling in between, do not add too much
Carefully close the circle and join the two edges and close by pressing the edges together
Cut out designs on the extra leftover dough using gujiya maker
For deep frying the gujiya heat oil in a big kadai and fry the gujiya equally on both sides
Do not over crowd the kadai and ensure all gujiya are tightly sealed without holes or cuts before adding to the oil
Serve Gujiya after they have cooled down a bit.
