Gujiya

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Gujiya

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Ingredients

Adjust Servings:
For the Cover / Outer Layer
350 Gm Maida Flour / White Wheat Flour All purpose flour
5 Teaspoon Oil Or Ghee (melted)
1 Pinch Baking soda powder
For the Filling
200 Gm Khoa / Khoya / Mawa / Khuaa/ Koa
.5 Teaspoon Green Cardamom/Elaichi
25 Gm Almond
25 Gm Raisin Kishmish
25 Gm Dry Coconut Grated
250 Gm Sugar To taste (powdered)
As Need Ghee or Oil

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Indian Traditional Recipe

Features:
  • Traditional food
  • Vegetarian
Cuisine:

Ingredients

  • For the Cover / Outer Layer

  • For the Filling

Directions

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Gujia (Hindi: गुजिया)  is a sweet dumpling made with Maida flour wheat flour and stuffed with khoa. It is common in North India, particularly in Bihar, Uttar Pradesh, Madhya Pradesh and Rajasthan.

The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture.

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Steps

1
Done
30

How to make the dough

Sieve 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 and binds to a certain extent.

Now add some water and knead lightly.

Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth for 20 mins.

2
Done
15 mins

How to make the filling

Now mash the khoa/mawa and roast it in a kadhai / deep pan till light brown in color. Stir constantly or the khoa/mawa might burn.

Add sugar and cardamom powder into the khoa and mix well.

Add almonds, cashews, coconut and raisins.

Roast for 2 minutes and remove from the heat.

Allow it to cool.

3
Done
60 mins

Final preparation

Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

Fill half the round with the khoa mixture, fold it and seal the round, twisting the edges inwards.

Take care that the filling does not ooze out.

Prepare all the gujiyas and spread on a cloth.

Heat ghee/ oil in a kadhai and deep fry the gujiyas in batches on a medium flame.

When golden brown in colour, drain and remove.

Store for use in an airtight closed jar.

Tip : Gujiya moulds can also be used (they are easily available).

For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side. Moisten the edges of the round and fold one side of the mould over the other. Remove the excess edges and reuse.

Kumar S

I love to cook, and for the last several years I have been preparing “light” foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

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